Imagine a creamy dessert with wonderful pistachio flavor garnished with delicious chocolate brownies…
This Pistachio Mousse Cheesecake with Brownie Bites will be the star of your dinner party! Fluffy, tasty and satisfying, it is a truly special dessert.
Why is this dessert so great
As much as we all love cakes, sometimes we just want to get a spoon and indulge a dessert in a glass.
In fact this delicious dessert is a hybrid between cheesecake and mouse. It is thick due to the white chocolate in the filling but also very creamy and with light texture.
Making a cheesecake in a jar is easy and convenient. I love pistachios, that's why I decided a cheesecake mousse with them would be just fantastic. And I wasn't wrong!
The brownie bites layered with the filling are another great touch. They are perfectly nice and a great alternative to the usual buttery crust that most cheesecakes have.
What ingredients you need
This is an easy recipe made with simple ingredients. For the quantities check the recipe card below the post!
For the Brownie Bites:
- self raising flour
- cocoa powder
- caster sugar
- melted butter
- 1 egg
For the Pistachio Mouse:
- ground pistachios
- whipping cream
- cream cheese
- white chocolate
- vanilla extract
- powdered sugar
Tips for preparation
The brownie bites are quite easy to prepare.
The yield is quite small so consider using the smallest pan that you own - no matter its shape.
After baking the brownie batter, let it cool and then cut it into bite sized pieces. Arrange half of the bites on the bottom of the glasses and the rest - on top of the mousse.
The cheesecake mixture is quite easy as well.
Make sure you whip the cream very well and add each ingredient carefully to the cream cheese, mixing gently with your rubber spatula. You need to keep the air inside to create that wonderful fluffy texture.
This is an excellent dessert for a holiday such as Valentine's Day but it is also great to have on any other day. I am sure your loved ones will appreciate it, same as we did!
Want to check more pistachio recipes? I have a few more in the blog and they are really great as well:
- Lemon pistachio cake with apricot frosting
- White Chocolate Pistachio Cookies
- Triple Chocolate Cheesecake with pistachio decoration
📝 Recipe
Pistachio Cheesecake with Brownie Bites
Ingredients
For the Brownie Bites:
- ⅓ cup /40 g self raising flour, see notes
- ¼ cup / 25 g cocoa powder
- ½ cup / 100 g sugar
- ¼ cup / 50 g butter, melted
- 1 egg
For the Cheesecake Mouse:
- ¾ cup / 75 g ground pistachios, raw
- ⅞ cup / 200 g whipping cream, cold
- ⅞ cup / 200 g cream cheese
- 3,5 oz / 100 g white chocolate, chips or block
- 1 teaspoon vanilla extract
- ½ cup / 60 g powdered sugar
Instructions
Brownie Bites:
- In a bowl combine cocoa powder, sugar and self raising flour and stir to blend.
- In a separate bowl beat together egg and melted butter until well combined. Add the dry ingredients and stir until the mixture becomes smooth.
- Transfer the batter into a greased pan (6 x 6 inches/ 15 x 15 cm or even smaller as this is half the yield of a normal brownie), lined with parchment paper. Bake for about 20 minutes or until a toothpick inserted in the centre comes out clean.
- Let cool until room temperature and then cut into bite sized pieces.
Cheesecake Mousse:
- Using an electric mixer beat together cream cheese, vanilla, ground pistachio and powdered sugar until creamy.
- In a large mixing bowl whip the cream until very thick.
- Melt the chocolate in a heatproof bowl over a pan of gently simmering water (double boiler).
- With a rubber spatula gently fold the melted chocolate into the cream cheese mixture. Fold in also the whipped cream, mixing very carefully until uniform.
- Arrange half of the brownie bites on the bottom of 4 to 6 glasses (depending on their size). Spoon the pistachio mixture over the brownies. Arrange the rest of the brownie bites on top.
- Alternatively you can make 2 layers of cheesecake and 2 layers of brownie bites in each glass.
- Cover with cling film and let sit in the fridge for at least 4 hours before serving.
Notes
- Make sure the heavy cream has been refrigerated at least 6-8 hours before whipping it.
- Instead of self-raising flour you can use all-purpose flour mixed with ½ teaspoon baking powder.
- This cheesecake will stay fresh 2-3 days in the fridge.
Comments
No Comments