How to make pistachio mousse with cajeta – a light and fluffy treat, perfect for spring or summer. Or anytime you want a tasty treat!

There is something so delicious about pistachios – and they are having a moment right now. And they have lots of protein, they are yummy, and packed with fiber. So let’s make a dessert with them!

Cajeta is a thick and creamy caramel sauce made from goat’s milk. You can also use a can of Dulce de Leche. Both are great!

I’ve seen all kinds of recipes and products and decided to whip something up for the family.

Pistachio mousse with cajeta!

The coolthing with this recipe is it doesn’t take much and is easy to “whip” up!

I used roasted, unshelled, salted pistachios.

Ingredients:

½ cup pistachios (raw or roasted, unsalted)
1 cup heavy whipping cream (cold)
¼ cup cajeta (plus extra for drizzling)
2 tbsp butter (melted)
Pinch of salt

NOTE: You’ll need a food processor – I used my NutriBullet and it worked perfectly! And you’ll also need a mixer.

Make pistachio paste:

Blend the pistachios in a food processor until they form a fine powder.

Add the melted butter and blend again until smooth (you may need to scrape the sides)

Pistachio paste after the butter is added.

Whip the Cream:

In a chilled bowl, whip the heavy cream and cajeta until soft peaks form.

Add the cajeta to the whipping cream and whip until peaks form.

Combine & Chill:

Gently fold in the pistachio paste, mixing until smooth.

Taste and adjust sweetness with more cajeta if needed.

Chill for at least one hour before serving.

Serve:

Drizzle the inside of a dessert dish with cajeta and spoon in the pistachio mousse.

Sprinkle crushed pistachios on top.

Okay now that you made this amazing pistachio mousse with cajeta – here are ideas of ways to eat it!

Here are six fun, tasty, and visually appealing ways to serve and enjoy your pistachio mousse with cajeta:

In mini dessert cups
Layer the pistachio mousse and warm cajeta in shot glasses or small ramekins for cute, portion-controlled treats perfect for parties.

As a parfait
Add crushed cookies (Maria cookies, biscoff, shortbread, or pistachio biscotti) between layers for texture and a bakery-style presentation.

Inside a mug or teacup
Serve it café-style in a pretty mug with a drizzle of cajeta and a sprinkle of chopped pistachios for instant comfort-dessert vibes.

Over warm brownies or cake
Spoon the mousse over a fresh brownie or slice of vanilla or cinnamon cake—like a cross between a mousse and tres leches moment.

Frozen as a semifreddo
Freeze portions for a pistachio-cajeta semifreddo that tastes like an elevated ice-cream bar. Add flaky sea salt on top for balance.

In a waffle cone or edible bowl
Scoop the mousse into waffle cones, buñuelo bowls, or even mini pastry shells. The crunchy shell + airy mousse + cajeta drip = magic!