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.