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Stunning Pistachio and Blackberry Cheesecake Towers displayed on a white plate.

Pistachio and Blackberry Cheesecake Towers

These mini layered cheesecakes feature a crumbly pistachio cookie base, smooth cream cheese filling, and luscious blackberry swirls, perfect for impressing guests with minimal effort.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the base
  • 1 cup crushed pistachios
  • 1 cup crushed digestive biscuits or graham crackers
  • 5 tablespoons melted unsalted butter
  • 1 pinch salt
For the filling
  • 14 ounces full-fat cream cheese, softened Room temperature for easier mixing.
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 zest of 1 lemon
  • 2/3 cup cold heavy cream Greek yogurt can be used for a tangier filling.
For the blackberry layer
  • 1 and 1/2 cups blackberries
  • 2 tablespoons sugar or honey
  • 1 teaspoon lemon juice
For topping
  • to taste fresh blackberries
  • 2 to 3 tablespoons finely chopped pistachios Optional mint leaves can be added.

Method
 

Make the crumb base
  1. Stir pistachios, biscuit crumbs, melted butter, and salt until it looks like wet sand. Press a thin layer into the bottom of ring molds or jars. Chill while you make the filling.
Cook the blackberry layer
  1. In a small pan, simmer blackberries with sugar and lemon juice for 5 to 7 minutes until juicy and slightly thick. Mash gently. Cool fully before using so it does not melt the filling.
Mix the filling
  1. Beat cream cheese with powdered sugar, vanilla, and lemon zest until smooth. In a separate bowl, whip heavy cream to soft peaks. Fold whipped cream into the cream cheese mixture until you get a cloud-like texture.
Layer it up
  1. Spoon a layer of filling over the crust. Add little dots of blackberry sauce and swirl with a toothpick. Repeat with another layer of filling and another swirl.
Chill
  1. Cover and chill at least 4 hours, or overnight for the cleanest cuts and the best texture.
Finish
  1. Unmold carefully if using rings. Top with fresh blackberries and a sprinkle of chopped pistachios. Add mint if desired.

Notes

For tall and neat sides, use acetate strips inside ring molds. Chill between layers for 10 minutes for neat layers.