Description
A delightful no-bake cheesecake featuring layers of creamy pistachio filling and fresh blackberry compote, perfect for a summer dessert.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup pistachios, finely chopped
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh blackberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Prepare the crust by mixing graham cracker crumbs and melted butter; press into the bottom of individual serving glasses and chill.
- In a bowl, blend cream cheese, powdered sugar, and vanilla extract until smooth; fold in chopped pistachios.
- For the blackberry layer, cook blackberries, granulated sugar, and lemon juice in a saucepan over medium heat until thickened; let cool.
- Layer the cream cheese mixture over the crust, then top with the blackberry compote.
- Refrigerate for at least 2 hours before serving.
Notes
Use fresh blackberries for the best flavor; garnish with additional pistachios for presentation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 8g