Pistachio and Raspberry No Bake Cheesecake

This is by far the easiest dessert you’ll ever make AND it presents so beautifully!!!

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Ingredients

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1/2 block cream cheese (4 oz)

1/4 cup powered sugar

1/2 cup full fat greek yogurt

1/2 cup heavy cream

1 teaspoon vanilla extract

1 teaspoon almond extract

pinch of salt

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2 cups raspberries

juice of one lemon

1 tablespoon sugar
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Place pistachios in your food processor with your room temp butter and pulse for a few seconds. Add 1/4 sugar and pulse until the nut mixture is well blended but still “hearty”. Set aside.

In a non-reactive bowl, place cream cheese, yogurt and extracts and blend well with a hand mixer. Slowly add the powered sugar and mix for another 2-3 minutes until the cheese is somewhat creamy.

Meanwhile, place your raspberries in a bowl with 2 tablespoons of sugar and the juice of one lemon. Mix well with a wooden spoon taking care to not break the berries too much.

Now we are ready for the pretty part!!

Spoon nut mixture into a glass or bowl of your choice. (Make sure the dish is clear so that your beautiful work is shown off).

Dollop the cream cheese mixture over your “crust” and then top with your macerated raspberries. Serve immediately or store in the fridge for 30 minutes or so.

You don’t want to leave this dessert in the fridge too terribly long because the nut crust will harden.

*If you prefer blueberries over raspberries, they will work beautifully too!!

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Barri Thompson