Ingredients
Scale
- 1½ cups roasted salted pistachios
- ½ cup raw almonds
- 4 tablespoons unsalted butter, melted
- 16 ounces mascarpone cheese, room temperature
- 1 cup heavy whipping cream, cold
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups fresh blackberries
- ½ cup blackberry jam
- 2 tablespoons fresh lemon juice
- ¼ cup crushed pistachios, for garnish
- 12 fresh blackberries, for garnish
- Pinch of sea salt
Instructions
- Process 1½ cups roasted salted pistachios in a food processor until finely ground with small chunks remaining.
- Add ½ cup raw almonds to the processor.
- Pulse until the mixture resembles coarse breadcrumbs.
- Melt 4 tablespoons unsalted butter.
- Drizzle the melted butter into the nut mixture while pulsing.
- Pulse until the texture resembles wet sand.
- Divide the crust mixture evenly among 6 4-ounce ramekins or tower molds.
- Press the mixture firmly into the bottom of each mold using the back of a measuring spoon.
- Refrigerate the crusts for at least 30 minutes until firm.
- Remove the mascarpone cheese from the refrigerator 20 minutes before use.
- Whisk the room-temperature mascarpone and granulated sugar in a large mixing bowl until smooth and pale.
- Add the vanilla extract.
- Whisk until fully combined.
- In a separate clean bowl, whip the cold heavy whipping cream until stiff peaks form, about 3 minutes.
- Gently fold the whipped cream into the mascarpone mixture in 2 additions.
- Use careful downward strokes with a silicone spatula to keep the filling airy.
- Divide the cheesecake filling evenly among the 6 molds, filling halfway up the sides.
- Smooth the top of each filling layer with an offset spatula.
- Combine the blackberry jam and fresh blackberries in a small saucepan over medium-low heat.
- Stir gently for 5 minutes until the berries soften and release juice.
- Add the fresh lemon juice.
- Stir until fully incorporated.
- Remove from heat and cool completely to room temperature.
- Spoon the cooled blackberry compote carefully over each cheesecake filling layer.
- Fill each tower to the top.
- Refrigerate the assembled towers for at least 3 hours before serving.
- Sprinkle crushed toasted pistachios over the blackberry layer of each tower.
- Top each tower with 2 fresh blackberries.
- Add a tiny pinch of sea salt over the garnish.
- Run a warm thin knife around the edges to unmold, or serve directly in ramekins.
Notes
Use room-temperature mascarpone for a smooth filling and cold heavy cream for stable whipped texture. Cool the blackberry compote completely before layering so it does not melt the filling. Chill the assembled towers for at least 3 hours for clean layers and easy serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Modern American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tower
- Calories: 385
- Sugar: 24g
- Sodium: 85mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 52mg