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Pistachio Blackberry Cheesecake Towers

These elegant mini cheesecake towers feature a crumbly pistachio cookie base, creamy cheesecake mousse, and a quick blackberry compote, making them a delightful dessert for any occasion.
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Prep Time 35 minutes
Cook Time 10 minutes
Total Time 2 hours
Servings: 4 towers
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup raw, unsalted pistachios, finely chopped
  • 1 cup graham cracker crumbs or vanilla cookie crumbs
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons sugar, for the crust
For the cheesecake filling
  • 12 ounces cream cheese, softened
  • 1 cup cold heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 pinch salt
For the blackberry compote
  • 2 cups fresh or frozen blackberries
  • 3 tablespoons sugar, for the compote
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch mixed with 2 teaspoons water
For garnish
  • 1 cup Extra pistachios and blackberries for garnish

Method
 

Make the crust
  1. Stir chopped pistachios, cookie crumbs, melted butter, and 2 tablespoons sugar until it looks like wet sand. Press a thick layer into the base of your molds or jars. Chill while you prep the filling.
Cook the blackberry compote
  1. Add blackberries, 3 tablespoons sugar, and lemon juice to a small pan. Simmer 5 to 7 minutes, breaking a few berries with a spoon. Stir in the cornstarch slurry and cook for 30 seconds until glossy. Cool to room temperature.
Whip the cream
  1. Beat heavy cream to soft peaks. Transfer to a clean bowl and keep cold.
Make the cheesecake filling
  1. Beat cream cheese until smooth. Add powdered sugar, vanilla, lemon zest, and a pinch of salt. Beat until creamy. Gently fold in the whipped cream until no streaks remain. It should be lush and spoonable.
Layer the towers
  1. Spoon cheesecake filling over the crust. Add a spoonful or two of compote. Repeat for another layer if your molds are tall. Tap gently to settle. Chill at least 2 hours, or up to 24 hours, to set the structure.
Finish and serve
  1. Unmold carefully. Top with a swirl of lightly sweetened whipped cream, extra blackberries, and a sprinkle of pistachios. Serve cold.

Notes

Use cold cream for clean structure. Don't rush chilling; the filling needs time to set. These keep well in the fridge for up to 2 days. Garnish right before serving.