Short Description
Indulge in a gorgeous no-bake cheesecake that combines the rich nuttiness of pistachios with a vibrant burst of raspberries. Silky pistachio filling meets a crumbly biscuit crust, crowned with fresh berries—perfect for celebrations or elegant dessert displays.
Why You’ll Love This Recipe
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Rich yet refreshing: Nutty pistachio base complements the tart sweetness of raspberries for a balanced flavor experience. gatherandfeast.com+7simshomekitchen.com+7poiresauchocolat.net+7
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No-bake simplicity: Skip the oven—set in the fridge for a fuss-free yet impressive dessert.
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Make-ahead convenience: Chill overnight and enjoy effortless party prep with maximum visual impact.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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For the crust: Digestive or graham cracker crumbs, melted unsalted butter, pistachio paste or finely ground pistachios
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Filling: Cream cheese, pistachio paste, sugar, heavy cream or whipped cream
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Topping: Fresh raspberries and optionally a raspberry sauce or coulis
Directions
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Prepare the crust: In a food processor or mixing bowl, combine biscuits with melted butter and pistachio paste. Press firmly into the base of a springform pan and chill to set. optimalrecipes.com+12simshomekitchen.com+12poiresauchocolat.net+12
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Make the filling: Beat cream cheese, sugar, and pistachio paste until smooth. Fold in whipped cream until light and airy. simshomekitchen.com
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Assemble: Spread filling over the chilled crust. For extra flair, swirl raspberry sauce or jam through the top layer.
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Chill: Cover and refrigerate for at least 4 hours, ideally overnight, to ensure it sets firmly. u-taste.com+13simshomekitchen.com+13facebook.com+13
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Decorate & serve: Top with fresh raspberries and a sprinkle of chopped pistachios before serving. u-taste.com+13simshomekitchen.com+13recipessmile.com+13
Servings and Timing
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Yield: 10–12 servings
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Preparation Time: 10–20 minutes
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Chill Time: Minimum 4 hours, preferably overnight gatherandfeast.com+4theguardian.com+4reddit.com+4poiresauchocolat.net+5simshomekitchen.com+5recipessmile.com+5
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Total Time: Approximately 4–5 hours including chilling (longer if chilled overnight)
Variations
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Baked version: Follow a classic Graham‑cracker‑crust baked cheesecake method—bake at 160 °C (320 °F) then cool slowly to avoid cracks. poiresauchocolat.net+5recipessmile.com+5facebook.com+5facebook.com+1facebook.com+1
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Flavored swirl: Swap raspberry sauce for blackberry or strawberry coulis and swirl through the filling.
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Toasted crust: Lightly roast pistachios before pulsing for a deeper, toasted flavor twist.
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Dairy-free tweak: Use coconut cream and vegan cream cheese; press a gluten‑free or nut crust variant.
Storage/Reheating
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Storage: Keep refrigerated, covered, for up to 4 days. Refrain from freezing to maintain texture.
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Serving Tip: Let cheesecake sit at room temperature for ~20 minutes before slicing to achieve a creamier consistency. recipessmile.com
FAQs
1. Can I use frozen raspberries?
Yes—just thaw and drain well before making Raspberry swirl or topping. recipessmile.com
2. Do I need pistachio paste?
It intensifies the nutty flavor, but finely ground pistachios work with a bit of green food coloring for that vibrant hue. facebook.com+9simshomekitchen.com+9poiresauchocolat.net+9
3. How do I prevent cheesecake cracking?
No-bake versions don’t crack. If baking, cool slowly—leave cake in a slightly open oven or use a water bath. poiresauchocolat.net+5recipessmile.com+5simshomekitchen.com+5
4. Can I add raspberry topping?
Absolutely—gently dollop raspberry jam or coulis and swirl for a marbled effect. recipessmile.com
5. What’s the best way to toast pistachios?
Dry-roast in a skillet on low heat until fragrant and lightly golden, then cool before chopping or grinding.
6. Can I bake this cheesecake?
Yes—adapt the filling and use a water bath; bake at 160 °C (320 °F) for around 55–65 minutes. theguardian.com+2poiresauchocolat.net+2gatherandfeast.com+2
7. How firm should the filling be?
The filling should be firm to the touch after chilling—at least 4 hours, but overnight yields best texture.
8. Can it be gluten-free?
Certainly—use gluten-free biscuits for the crust; filling is naturally gluten-free.
9. How long in advance can I prepare it?
Make it a day ahead—chill overnight for deeper flavor and easier slicing.
10. Is it suitable for vegetarians?
Yes, provided gelatin isn’t used and all dairy is vegetarian-friendly.
Conclusion
Pistachio Raspberry Cheesecake is an elegant, flavor-rich dessert that’s both stunning and surprisingly easy. With its creamy pistachio filling, vibrant raspberry swirl, and crunchy base, it’s a guaranteed crowd-pleaser. Whip it up ahead of time and enjoy a luxurious finale to any meal.
Print
Pistachio Raspberry Cheesecake
- Prep Time: 10–20 minutes
- Total Time: 4–5 hours
- Yield: 10–12 servings 10–12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: European, Fusion
Description
This Pistachio Raspberry Cheesecake is a no-bake masterpiece featuring a nutty pistachio cream filling, crunchy biscuit crust, and a burst of fresh raspberries. Elegant, effortless, and ideal for entertaining or elevating any dessert table.
Ingredients
For the Crust:
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Digestive or graham cracker crumbs
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Melted unsalted butter
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Pistachio paste or finely ground pistachios
For the Filling:
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Cream cheese
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Pistachio paste
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Granulated sugar
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Heavy cream or whipped cream
For the Topping:
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Fresh raspberries
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Optional: raspberry coulis or jam
Instructions
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Prepare the Crust: Blend biscuits with melted butter and pistachio paste. Press firmly into the base of a springform pan. Chill until firm.
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Make the Filling: Beat cream cheese, sugar, and pistachio paste until smooth. Fold in whipped cream until light and fluffy.
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Assemble: Spread filling over the chilled crust. Swirl raspberry sauce into the top layer if desired.
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Chill: Cover and refrigerate for at least 4 hours or overnight until fully set.
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Decorate & Serve: Top with fresh raspberries and chopped pistachios. Let sit at room temp 15–20 minutes before slicing.
Notes
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Use toasted pistachios for extra depth of flavor.
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Frozen raspberries can be used if thawed and drained.
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For a baked version, use a classic cheesecake method and bake at 320°F (160°C) for 55–65 minutes.
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