No-Bake Cheesecakes
For the cheesecake:
For the white chocolate mousse:
For decoration:
A delicious no-bake pistachio cheesecake with a crunchy biscuit base and two layers of creamy filling – one with chopped pistachios and the other with juicy raspberries. Topped with a light, fluffy white chocolate mousse and decorated with fresh raspberries and pistachios, this elegant dessert combines rich nutty flavours with refreshing fruity notes. Perfect for birthdays, family gatherings and special occasions.
Line a 24 cm round springform cake tin with baking parchment.
Add the melted butter to the crushed biscuits and mix thoroughly. Transfer the biscuit mixture to the prepared tin, spread evenly and press down firmly.
Add the Gellwe Pistachio No-Bake Cheesecake Mix to the milk and beat with an electric mixer for approximately 4–5 minutes. Do not exceed 5 minutes, as the mixture sets quickly.
Divide the cheesecake mixture into two equal portions. Add the chopped pistachios to one portion and mix well. Spread the pistachio mixture evenly over the biscuit base.
Add the raspberries to the remaining cheesecake mixture and gently fold them in using a spatula. Spread the raspberry mixture evenly over the pistachio layer. Refrigerate the cheesecake for at least 1 hour.
Pour the whipping cream into a saucepan and bring to the boil.
Break the white chocolate into pieces and place in a bowl. Pour the hot cream over the chocolate and stir until completely melted.
Cover the chocolate mixture with cling film, pressing it directly onto the surface, and leave to cool completely. Then refrigerate for at least 6 hours.
Whip the thoroughly chilled white chocolate mixture with an electric mixer until light and fluffy. Use it to decorate the top of the cheesecake.
Before serving, decorate the cheesecake with fresh raspberries and chopped pistachios.
