Chilled Desserts & Cakes
For the biscuit base:
For the pistachio cheesecake filling:
For the jelly layers:
For decoration:
An elegant no-bake pistachio cheesecake with a buttery biscuit base, smooth pistachio filling and colourful layers of mango, raspberry and gooseberry jelly. Topped with juicy mango pieces and fresh raspberries, this beautiful dessert combines delicate nutty notes with refreshing fruity flavours. Perfect for summer gatherings, birthdays and special occasions.
Finely crush the biscuits and combine them with the melted butter.
Line the base of an 18 cm springform cake tin or a secured cake ring with the biscuit mixture, pressing it slightly up the sides. Press firmly using a glass or spoon, then refrigerate while preparing the cheesecake filling.
Pour the Gellwe Pistachio No-Bake Cheesecake Mix into a mixing bowl, add the warm milk and beat on medium speed until the mixture thickens slightly.
Spread the prepared cheesecake filling evenly over the chilled biscuit base, smooth the surface and refrigerate for approximately 45 minutes.
Prepare each jelly flavour separately, using half the amount of water specified on the packet. Stir thoroughly, leave to cool, then refrigerate until the jellies begin to set slightly.
Pour the partially set Gellwe Mango Flavour Jelly over the chilled cheesecake filling, followed by a layer of Gellwe Raspberry Flavour Jelly.
Peel the mango and cut it into cubes. Arrange the mango pieces and fresh raspberries over the top of the dessert.
Carefully pour the partially set Gellwe Gooseberry Flavour Jelly over the fruit. Refrigerate the finished cheesecake for at least 8 hours, preferably overnight.
