No Bake Raspberry Pistachio Cheesecake

In the summer of 2015, I came across this beautiful cheesecake while shopping online on my iPad. I read the recipe and it was so easy to make. There is no baking involved. That Friday, my friend Sophie had organized a party at my house and so it gave me the opportunity to try out this cake. It turned out to be the lightest, fluffiest, non-sweet cheesecake I ever made! The only thing is you have to buy the freeze dried raspberry to achieve the color.

Ingredients:

1 and 1/2 cups of fine crumbs of graham crackers
4 tbs ground pistachios
1/3 cup unsalted butter, melted
2 1/2 onces freeze-dried raspberries
1 cup heavy whipping cream
16 oz cream cheese, softened
8 oz mascarpone, softened
2/3 cup granulated sugar
2/3 cup hot water
1 pkt gelatin
1 cup whole milk
1/2 tsp vanilla extract
1/4 cup fresh raspberries for garnish

Directions:
In a medium bowl, mix graham cracker crumbs, 2 tbs of pistachios and butter until combined. Press into a 9 inch spring form pan to make an even crust. Set aside.

Blend the freeze-dried raspberries in a food processor until powder. Set aside. In the bowl of stand mixer fitted with a whisk, whisk the whipping cream until peak forms. Set aside.

Change the attachment to a paddle. Beat together the cream cheese and the mascarpone cheese. Add the sugar and beat for 1 min.

In a small bowl, whisk together the hot water and gelatin until dissolved. Add gelatin mixture to the cream cheese mixture and beat until smooth. Add the milk, vanilla extract and raspberry powder until incorporated. Remove the bowl from mixer and fold in the whipping cream until smooth and uniform in color.

Empty the mixture into the spring form pan and refrigerate overnight. To server, garnish the remaining ground pistachios around the cake and top the middle with raspberries.

Enjoy!