Pistachio Mousse Cheesecake – A Springtime Treat

 

 

 

 

 

For potluck this week, I decided to bring a light dessert that, in spite of the snow forecast for the day, would remind me and our friends that spring was on its way. Pistachio Mousse Dessert is one of my favorite layered desserts when I need to feed a crowd. It’s easy to prepare and presents very prettily on the dessert plate with its layers of fluffy white cheesecake on a pecan shortbread base, spring green pistachio mousse and whipped cream topping. I like to garnish this dessert with sliced almonds – they add a nice crunch to the smooth and creamy chilled cheesecake.

To speed up the chilling process between the layers, I found that popping the pan in the freezer for 15 to 20 minutes while preparing the next layer worked very nicely. This procedure firmed up each layer for the next one. The cheesecake should be covered with plastic wrap and chilled for a minimum of 4 hours or can be refrigerated overnight before serving.

Preheat oven: 350 °F.

Pecan Shortbread Crust

1 1/2 cups all-purpose flour

3/4 cup butter, softened

3/4 cup finely chopped pecans

1. Combine flour and chopped pecans in a bowl. Add softened butter. Mix with a spoon or your fingers until well combined.
2. Press evenly into ungreased 9 x 13 baking pan.
3. Bake for 15 to 25 minutes in a preheated oven or until lightly golden.
4. Cool on cooling rack.

Cheesecake Layer

8 oz. cream cheese

1 cup whipping cream or 2 packages whipped topping prepared as per package

1 cup sifted icing sugar

1. Beat whipping cream until stiff. If using whipped topping mix, combine 2 packages with 1 cup milk and beat about 4 minutes as per directions.
2. In a small bowl, beat cream cheese until smooth and creamy. Add icing sugar and beat well.
3. Add cream cheese mixture to whipped cream. Stir gently until well combined.
4. Spread cheesecake filling onto crust.
5. Chill in freezer while you prepare the pistachio mousse.

Pistachio Mousse

1 – 6 serving size pistachio instant pudding or 1 ½ packages of the 4 serving size

2 cups milk

1. Beat pudding mix in the milk until the pudding starts to thicken.
2. Spread over the cheesecake layer.
3. Chill in freezer for 15 to 20 minutes to allow the pudding to firm up.

Topping

1 1/2  cups whipping cream or 1 envelope whipped topping.

1. Beat whipping cream until stiff or prepare whipped topping with ½ cup milk.
2. Spread over pistachio layer.
3. Top with sliced almonds.

Chill cheesecake in refrigerator for 4 hours or longer.

 

 

 

 

 

 

Note: to cut this dessert cleanly, run a sharp knife under hot water for each cut.

Yield: 15 large or 24 smaller pieces.

Tags: no bake cheesecake, pecan shortbread crust, pistachio, pistachio cheesecake, pistachio mousse, whip cream

Category: Desserts