Hello, baking enthusiasts! After a little break, I’m back—and I’m bringing you an absolutely mind-blowing dessert that will knock your socks off! This No-Bake Raspberry Cheesecake Bowls with Pistachio Glaze, which I prefer to call “Royal Breakfast”, is creamy, vibrant, and packed with flavor. Imagine a buttery biscuit base, luscious raspberry-infused filling, and a silky pistachio glaze on top. Each bite is a perfect mix of fruity sweetness, nutty richness, and creamy indulgence.
This dessert is so good, it’s bound to steal the show at any table. And the best part? It’s no-bake and super easy to make! Let’s get started on this decadent treat that’s going to leave everyone asking for seconds (or thirds).
Ingredients (5 Servings):
Crust:
- 100 grams biscuits (crushed)
- 50 grams melted butter
Raspberry Cream Filling:
- 100 grams white chocolate (melted)
- 150 grams mascarpone
- 100 grams cream cheese
- 200 grams homemade raspberry jam (see below)
- 2–3 tablespoons powdered sugar (adjust to taste)
Pistachio Glaze:
- 150 grams unsweetened pistachio butter
- 100 grams white chocolate (melted)
- 100 grams mascarpone
Topping:
- Lyophilized raspberries
- Crushed pistachios
Step-by-Step Instructions:
Prepare the Homemade Raspberry Jam:
- In a small saucepan, combine 200 grams of frozen raspberries and 2 tablespoons of sugar.
- Cook over medium heat, stirring occasionally, until the raspberries break down and soften into a thick, syrupy consistency (about 5–7 minutes).
- Remove from heat and blend the mixture until smooth. Let it cool completely before using.
2. Prepare the Crust:
- In a mixing bowl, combine the crushed biscuits and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the base of small dessert glasses or serving cups to form a crust. Refrigerate while you prepare the filling.
3. Make the Raspberry Cream Filling:
- In a large bowl, beat the mascarpone and cream cheese until smooth and creamy. Add the melted white chocolate and mix until fully incorporated.
- Stir in the homemade raspberry jam and powdered sugar (2–3 tablespoons, or to taste). Mix until the filling is smooth and evenly colored.
- Spoon or pipe the raspberry cream filling over the chilled crust, filling the glasses almost to the top. Refrigerate for at least 30 minutes to set (if you are using cake form rather than bowls, it will need more time to set before you remove the corners – 4-6 hours).
4. Prepare the Pistachio Glaze:
- In a small bowl, combine the unsweetened pistachio butter, melted white chocolate and mascarpone. Mix until smooth and creamy.
- Once the cheesecake filling is set, spread or pipe the pistachio glaze evenly on top.
5. Decorate:
- Garnish each cheesecake with lyophilized raspberries and a sprinkle of crushed pistachios for a beautiful finish.
Serving:
Serve these Raspberry Pistachio Bliss chilled for the best texture and flavor. Each bite is a perfect harmony of fruity, nutty, and creamy goodness. Whether it’s for a special celebration or a weekend indulgence, these individual desserts are sure to impress!
And as always, don’t forget to tag your creations on Instagram with #massylicious—I can’t wait to see your beautiful cheesecakes!