Raspberry Pistachio Mousse Cakes

Growing up, springtime always meant two things in our home—fresh berries by the basket and pistachios brought back from my grandfather’s travels. The season was short, but the flavors were vivid. My grandmother, who had a flair for creating beauty on a plate, would combine these two ingredients into stunning desserts that looked like they belonged in a pastry shop window.

That’s where my love for Raspberry Pistachio Mousse Cakes began.

These little cakes are more than just a treat—they’re a celebration of contrasts. You’ve got the tart brightness of raspberries, balanced by the mellow richness of pistachios. Each bite is smooth, airy, and melts on your tongue, but also has the right amount of crunch from the crust.

These mousse cakes are often saved for special occasions in our family—Easter brunches, spring birthdays, even Mother’s Day. But once you try them, you’ll find any reason to make them again. Not only are they eye-catching, but they come together without ever turning on the oven (aside from a quick crust bake). They’re a joy to create and even more delightful to serve.

Why You’ll Love This Recipe

• Gourmet Appeal at Home – Impress guests or treat yourself to a bakery-style dessert that’s surprisingly simple to prepare.
• Balanced Flavor Profile – Nutty pistachios meet tart raspberries in a creamy, dreamy texture.
• Perfect Make-Ahead Dessert – Ideal for entertaining, these set beautifully in the fridge.
• Naturally Elegant – The vibrant pink mousse and green pistachio crust make these cakes a stunning addition to any table.

INGREDIENTS YOU’LL NEED:

Pistachio Crust:

• 1 cup roasted unsalted pistachios
• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract

Pistachio Mousse:

• 1 cup heavy cream
• 1/2 cup finely ground pistachios
• 1/4 cup granulated sugar
• 1 tablespoon gelatin powder
• 3 tablespoons cold water
• 1 teaspoon vanilla extract

Raspberry Compote:

• 1 cup fresh or frozen raspberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water

Raspberry Mousse:

• 1 cup raspberries (fresh or frozen)
• 1/4 cup granulated sugar
• 1 cup heavy cream
• 1 tablespoon gelatin powder
• 3 tablespoons cold water
• 1 teaspoon vanilla extract

HOW TO MAKE RASPBERRY PISTACHIO MOUSSE CAKES

STEP-BY-STEP INSTRUCTIONS:

Step 1: Make the Pistachio Crust

Start by preheating your oven to 350°F (175°C). Blend the pistachios and almond flour in a food processor until they reach a fine, crumbly texture. Add the sugar, melted butter, egg, and vanilla extract, pulsing until the mixture binds together.

Spoon this mixture into silicone molds or a muffin tin lined with parchment circles. Press down to form an even base, then bake for 10–12 minutes until golden around the edges. Let them cool completely before moving on.

Step 2: Whip Up the Pistachio Mousse

In a small bowl, bloom the gelatin by sprinkling it over cold water. Meanwhile, in a small saucepan, gently heat the cream with the sugar and ground pistachios. Don’t let it boil—just warm it enough to dissolve the sugar. Stir in the bloomed gelatin and vanilla.

Cool this mixture to room temperature. In a chilled bowl, whip extra cream until soft peaks form, then fold it into the pistachio base. Spoon this mousse over the cooled crusts, filling the molds halfway. Chill for at least 30 minutes.

Step 3: Add the Raspberry Compote

Cook raspberries, sugar, and lemon juice in a saucepan until the berries break down. Mix cornstarch with water and add to the pot, stirring until it thickens into a glossy compote. Cool completely before spooning a thin layer over the pistachio mousse. Refrigerate again for 15 minutes.

Step 4: Make the Raspberry Mousse

Repeat the blooming process with gelatin. Simmer raspberries and sugar, then strain the mixture to remove seeds. Warm the puree and stir in the gelatin until dissolved. Add vanilla and cool.

Whip the cream and fold it into the raspberry puree. Spoon over the compote layer, smoothing the top. Chill for at least 4 hours or overnight.

Step 5: Unmold and Garnish

When you’re ready to serve, gently remove the cakes from the molds. Top with fresh raspberries, chopped pistachios, or edible flowers for a stunning finish.

HELPFUL TIPS:

• Silicone molds make unmolding a breeze and give the mousse cakes a smooth, professional look.
• Chill each layer before adding the next to ensure clean separation and structure.
• Toasted pistachios bring out more depth—just toast them lightly in a pan before grinding.

DETAILS:

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 5 hours (including chilling)
• Yield: 6 individual cakes
• Category: Dessert
• Method: No-Bake
• Cuisine: Fusion
• Diet: Vegetarian

NOTES:

• For an egg-free crust, try replacing the egg with 1 tablespoon of milk and a tablespoon of maple syrup for binding.
• You can skip the compote layer for a quicker version, but it adds such a delicious raspberry punch, I don’t recommend skipping it.

NUTRITIONAL INFORMATION (per serving):

• Calories: 420
• Carbohydrates: 30g
• Protein: 6g
• Fat: 32g
• Saturated Fat: 15g
• Cholesterol: 90mg
• Sodium: 60mg
• Sugar: 20g

FREQUENTLY ASKED QUESTIONS:

Can I freeze the mousse cakes?
Yes! Once fully set, wrap and freeze them individually. Thaw overnight in the fridge before serving.

Do I need to strain the raspberries?
Straining removes the seeds and gives the mousse a silky texture, but it’s optional based on your preference.

Can I use dairy-free cream?
Absolutely. Use full-fat coconut cream for both mousses for a vegan-friendly version (swap gelatin for agar-agar too).

STORAGE INSTRUCTIONS:

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze for up to 1 month. Let thaw in the fridge before serving.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other creamy, fruity delights:

• Mini Pistachio Coffee Cheesecakes
• Copycat Crumbl Salted Caramel Cheesecake Cookies
• Raspberry Mousse Cake Filling and Dessert
• Mini Espresso Cheesecakes

CONCLUSION:

There’s something irresistibly joyful about making Raspberry Pistachio Mousse Cakes. They’re light yet rich, sweet but tangy, and undeniably elegant. Whether you’re celebrating a special occasion or just want to elevate your dessert game, these cakes will leave a lasting impression. And when you take that first silky bite, you’ll know it was worth every minute.

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