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Video No-Bake Pistachio-Raspberry Cheesecake: Easy Recipe
Try this delightful Pistachio-Raspberry Cheesecake recipe! Start with a sandy base using any cookies mixed with butter, and press into a pan. For the creamy layer, combine cream cheese, heavy cream, condensed milk, pistachio paste, and gelatin. Top with a raspberry confit made from raspberry puree, sugar, and gelatin. Finish with optional chocolate glaze and freeze-dried raspberries for decoration.
Check Full RecipeIngredients
For the Crust
Any cookies - 200 grams (7 ounces)
Butter - 100 grams (3.5 ounces)
For the Pistachio Layer
Cream cheese - 400 grams (14 ounces)
Heavy cream (33% fat) - 200 ml (6.8 fl ounces)
Condensed milk - 100 ml (3.4 fl ounces)
Pistachio paste - 100 grams (3.5 ounces)
Gelatin - 15 grams (0.5 ounce)
Water - 75 ml (2.5 fl ounces)
We recommend:
For cream cheese:
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Daiya Dairy Free Gluten Free Chocolate Vegan Frozen Cheesecake, 14.1 Ounce (Pack of 8)
$107.26
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Prime
Betty Crocker Favorites Super Moist Chocolate Fudge Cake Mix, 13.25 oz (Pack of 12)
$23.04
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LorAnn Lemon Bakery Emulsion, 4 ounce bottle (Pack of 2)
$16.98
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For heavy cream 33%:
For condensed milk:
For pistachio paste:
For the Raspberry Confit
Raspberry puree - 200 grams (7 ounces)
Raspberries (optional) - 50 grams (1.75 ounces)
Sugar - 50 grams (1.75 ounces)
Gelatin - 6 grams (0.2 ounce)
Water - 30 ml (1 fl ounce)
We recommend:
For raspberry puree:
For raspberries:
Prime
Nature’s Bakery Gluten Free Fig Bars, Raspberry, Real Fruit, Vegan, Non-GMO, Snack bar, 6 boxes with 6 twin packs (36 twin packs)
$25.47
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best seller
Nature’s Bakery Whole Wheat Fig Bars, Raspberry, Real Fruit, Vegan, Non-GMO, Snack bar, 1 box with 12 twin packs (12 twin packs)
$7.34
$12.51
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Prime
LorAnn Raspberry Bakery Emulsion, 4 ounce bottle
$7.39
View details
For the Chocolate Glaze (optional)
Milk/White chocolate - 200 grams (7 ounces)
Vegetable oil - 20 grams (0.7 ounce)
We recommend:
For milk chocolate or white chocolate: