Pistachio & Blackberry Cheesecake Towers
Pistachio & Blackberry Cheesecake Towers are a delightful dessert that combines creamy cheesecake with nutty pistachios and tart blackberries, creating an exquisite flavor experience. Each tower features a crunchy graham cracker crust that perfectly complements the smooth filling, making it a visually stunning treat for any occasion. Whether for a summer picnic or an elegant dinner party, these easy-to-make towers will wow your guests and leave them craving more.
- Prep Time: 30 minutes
- Cook Time: None
- Total Time: 22 minute
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 1/2 cup shelled pistachio nuts, finely chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 1 cup fresh blackberries (or frozen)
- 1 tsp vanilla extract
- 1 tbsp gelatin powder
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs with melted butter. Press into the bottom of muffin tins or ring molds to form the crust.
- In another bowl, blend softened cream cheese until smooth. Gradually add sugar and sour cream, mixing until creamy.
- Fold in chopped pistachios and vanilla extract until well combined.
- Spoon cheesecake filling over the crusts in each mold and smooth the tops. Chill in the fridge for at least four hours to set.
- Once set, carefully remove from molds and top with fresh blackberries before serving.
Nutrition
- Serving Size: 1 tower (70g)
- Calories: 225
- Sugar: 14g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Substitute blackberries with raspberries or strawberries for different flavors. Add lemon zest to the filling for an extra citrusy kick. Store leftovers in an airtight container in the fridge for up to three days; do not freeze.