This pistachio and raspberry crunchy mousse cake is a no-bake dessert that feels elegant yet is surprisingly easy to prepare. With a buttery biscuit base, a tangy raspberry layer, and a light pistachio mousse, it’s the perfect balance of crunch, creaminess, and freshness.
Why You’ll Love This Recipe
This recipe is ideal when you want an impressive dessert without turning on the oven. It’s light but satisfying, easy to slice, and perfect for gatherings or special occasions. The contrast between the crunchy base, fruity raspberry layer, and smooth pistachio mousse makes every bite exciting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crunchy base
1.5 cups crushed digestive biscuits
0.5 cup roasted pistachios, finely chopped
0.5 cup unsalted butter, melted
2 tablespoons powdered sugar
Pistachio mousse
1 package instant pistachio pudding mix (about 100 g)
1.5 cups cold milk
1 cup cold heavy cream
0.25 cup powdered sugar
0.5 teaspoon vanilla extract
Raspberry layer
0.75 cup raspberry jam or marmalade
1 teaspoon fresh lemon juice
0.5 cup fresh raspberries (optional)
Topping
1 cup whipped cream
2 tablespoons chopped pistachios
0.5 cup fresh raspberries
Directions
Prepare the crunchy base by combining the crushed biscuits, chopped pistachios, powdered sugar, and melted butter in a bowl. Mix until evenly coated.
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Place in the refrigerator to chill while preparing the other layers.
In a mixing bowl, whisk the instant pistachio pudding mix with the cold milk for about 2 minutes until thickened.
In a separate bowl, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the pistachio pudding using a spatula, taking care not to deflate the mousse.
In a small bowl, mix the raspberry jam with lemon juice until smooth. Spread this mixture evenly over the chilled base. Add fresh raspberries on top if using.
Spoon the pistachio mousse over the raspberry layer and smooth the top with a spatula.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Before serving, decorate with whipped cream, chopped pistachios, and fresh raspberries. Slice and serve chilled.
You can replace raspberry jam with strawberry or blueberry jam for a different fruit flavor.
Add a thin layer of melted white chocolate over the base before the raspberry layer for extra richness.
For a stronger pistachio taste, add 2 tablespoons pistachio paste to the mousse.
Use chocolate biscuits instead of digestive biscuits for a deeper flavor contrast.
Storage/Reheating
Store the cake covered in the refrigerator for up to 3 days.
This dessert is best enjoyed cold and does not require reheating.
For longer storage, individual slices can be frozen for up to one month and thawed overnight in the refrigerator.
FAQs
Can I make this cake ahead of time?
Yes, this cake is perfect for making a day in advance and actually tastes better after resting overnight.
Can I use fresh raspberries instead of jam?
Fresh raspberries alone won’t provide the same smooth layer, but you can mash them with a little sugar to create a similar spread.
What type of pan works best?
A springform pan is ideal because it makes unmolding the cake much easier.
Can I use homemade pistachio pudding?
Yes, as long as it sets firmly enough to support the mousse structure.
Is this cake very sweet?
It is moderately sweet, with the raspberry layer adding a pleasant tang to balance the mousse.
Can I reduce the sugar?
You can slightly reduce the powdered sugar in the mousse, but keep in mind it may affect texture.
How do I get clean slices?
Use a sharp knife dipped in hot water and wiped clean between each cut.
Can I make this without pistachios?
You can substitute pistachios with almonds or hazelnuts, though the flavor will change.
Does this cake travel well?
Yes, as long as it stays chilled, it’s suitable for transport to gatherings.
Can I decorate it differently?
Absolutely. You can add chocolate curls, extra fruit, or a light dusting of powdered sugar.
Conclusion
This pistachio and raspberry crunchy mousse cake is a refreshing, no-bake dessert that looks as good as it tastes. With its layers of texture and flavor, it’s a guaranteed crowd-pleaser that you’ll want to make again and again.
A no-bake mousse cake featuring a crunchy pistachio biscuit base, a tangy raspberry layer, and a creamy pistachio mousse, topped with whipped cream and fresh raspberries.
