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No-Bake Raspberry Pistachio Mousse Mini Cheesecakes

These no-bake raspberry pistachio mini cheesecakes have a crunchy pistachio crust, vibrant raspberry layers, and a silky mousse. A stunning and delicious treat!
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Prep Time 30 minutes
Chilling Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the Pistachio Crust:
  • 1 cup pistachios finely ground
  • ½ cup graham cracker crumbs
  • ¼ cup unsalted butter melted
  • 1 tablespoon honey or brown sugar
For the Raspberry Compote (Bottom Red Layer):
  • 1 cup fresh raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
For the Raspberry Cheesecake Mousse (Middle Pink Layer):
  • 6 oz cream cheese softened
  • ⅓ cup powdered sugar
  • ½ teaspoon vanilla extract
  • ½ cup fresh raspberry puree strained for smoothness
  • ½ cup heavy cream whipped to soft peaks
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons warm water
For the White Cream Layer (Top Layer):
  • ½ cup heavy cream
  • 2 tablespoons powdered sugar
  • ¼ teaspoon vanilla extract
  • For the Garnish:
  • Fresh raspberries
  • Chopped pistachios
  • Whipped cream for piping

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Silicone mini cheesecake molds or muffin tin
  • Small saucepan
  • Spatula
  • Measuring cups and spoons
  • Piping bag (optional, for neat layers)

Method
 

Prepare the Pistachio Crust (Bottom Layer)
  1. In a bowl, mix ground pistachios, graham cracker crumbs, melted butter, and honey (or sugar).
  2. Press the mixture firmly into mini cheesecake molds or a silicone mold for clean edges.
  3. Refrigerate for 15 minutes to set.
Make the Raspberry Compote (Red Bottom Layer)
  1. In a saucepan, combine raspberries, sugar, and lemon juice over medium heat.
  2. Cook until the raspberries break down, about 5 minutes.
  3. Add the cornstarch mixture and stir until thickened.
  4. Let cool slightly, then spoon evenly over the pistachio crust.
  5. Refrigerate for 20 minutes before adding the next layer.
Prepare the Raspberry Cheesecake Mousse (Pink Layer)
  1. In a bowl, beat cream cheese, powdered sugar, vanilla extract, and strained raspberry puree until smooth.
  2. In a separate small bowl, dissolve gelatin in warm water, then mix it into the cheesecake mixture.
  3. Gently fold in whipped cream until fully combined.
  4. Spoon the mousse evenly over the set raspberry compote layer and smooth the tops.
  5. Refrigerate for 1 hour to firm up before adding the next layer.
Make the White Cream Layer (Final Top Layer)
  1. In a bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  2. Gently spread or pipe this layer over the set pink raspberry mousse layer.
  3. Chill for another 1 hour before garnishing.
Garnish and Serve
  1. Pipe a swirl of whipped cream on top.
  2. Sprinkle with finely chopped pistachios.
  3. Garnish with fresh raspberries for a beautiful final touch.
  4. Refrigerate for another 30 minutes before serving.

Notes

  1. Defined Layers → Chill each layer before adding the next for clean, distinct layers.
  2. Vibrant Colors → Use fresh raspberry puree and compote instead of artificial coloring.
  3. Smooth Mousse Texture → Whipped cream and gelatin help create a light, airy consistency.
  4. Neat Shape & Edges → Use silicone molds for a professional, clean-cut finish.