Description
This Pistachio Raspberry Cheesecake combines a buttery pistachio-graham cracker crust, a creamy no-bake cheesecake filling, and a tangy raspberry topping, crowned with whipped cream and crushed pistachios. Perfect for celebrations or whenever you crave an elegant, fruity dessert.
Ingredients
150 g pistachios (unsalted, shelled)
150 g graham crackers or digestive biscuits
90 g unsalted butter, melted
450 g cream cheese, softened
100 g powdered sugar
240 ml heavy cream
1 tsp vanilla extract
200 g raspberries (fresh or frozen)
120 g raspberry preserves or coulis
30 g chopped pistachios (for garnish)
Instructions
- 1. Pulse pistachios and graham crackers in a food processor until finely ground.
- Mix with melted butter and press firmly into a lined springform pan.
- Chill for 20 minutes.
- Beat cream cheese and powdered sugar until smooth.
- Separately, whip heavy cream to soft peaks and fold into the cream cheese mixture with vanilla.
- Spread over crust and smooth.
- Warm raspberry preserves slightly and spread over cheesecake.
- Top with fresh raspberries.
- Pipe whipped cream swirls on top and sprinkle with chopped pistachios.
- Chill at least 4 hours or overnight before slicing.
Notes
For the cleanest slices, dip your knife in hot water and wipe between cuts.
Use room-temperature cream cheese for the smoothest filling.
Wait to decorate with whipped cream and pistachios just before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: none
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 18g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg
Keywords: cheesecake, pistachio, raspberry, no-bake, dessert