This Raspberry Pistachio Cheesecake is a stunning no-bake dessert that layers tangy raspberry mousse over a crunchy pistachio graham crust, all crowned with a velvety cream cheese topping and juicy raspberries. With its beautiful presentation and vibrant color contrast, it’s a showstopper for holidays, brunches, or whenever you’re craving something fresh and rich.
The nutty pistachios add texture and a subtle earthiness that balances the creamy, fruity layers. Every forkful brings a burst of raspberry, silky cream, and that satisfying pistachio crunch. It’s a treat that feels indulgent but refreshing at the same time—ideal for spring and summer entertaining.
Ingredients for this Raspberry Pistachio Cheesecake
For the crust:
- 1½ cups graham cracker crumbs
- ½ cup finely chopped pistachios
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
For the raspberry layer:
- 1½ cups fresh raspberries (or frozen, thawed)
- ¼ cup sugar
- 1 tbsp lemon juice
- 2 tsp gelatin powder
- 2 tbsp water (for blooming gelatin)
- 1 cup heavy cream, whipped to soft peaks
- 8 oz cream cheese, softened
For the cream topping:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, whipped to stiff peaks
For garnish:
- Fresh raspberries
- Chopped pistachios
Step 1: Prepare the Crust
In a bowl, mix the graham cracker crumbs, chopped pistachios, and brown sugar. Add melted butter and stir until the mixture resembles wet sand. Press the crust firmly into the base of a springform pan (about 9-inch), then chill in the refrigerator while you prepare the filling.
Step 2: Make the Raspberry Layer
In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and release juice, about 5-7 minutes. Strain through a fine sieve to remove seeds and let the puree cool.
Bloom gelatin in water for 5 minutes, then gently heat until dissolved. Mix the gelatin into the raspberry puree. In a separate bowl, beat softened cream cheese until smooth, then fold in the raspberry puree. Gently fold in whipped cream. Spread the raspberry layer over the crust and chill for at least 2 hours.
Step 3: Make the Cream Topping
In a clean bowl, beat cream cheese with powdered sugar and vanilla until smooth. Fold in the whipped cream until light and fluffy. Spread over the raspberry layer and smooth the top. Chill for another 3-4 hours or overnight for best results.
Step 4: Garnish and Serve
Before serving, top the cheesecake with fresh raspberries and chopped pistachios. Carefully release from the springform pan and transfer to a serving plate. Slice with a hot knife for clean cuts.
Frequently Asked Questions
Can I use frozen raspberries?
Yes, just make sure to thaw them completely and drain excess liquid before cooking them down into a puree.
How do I get clean slices?
Use a sharp knife dipped in hot water and wiped clean between slices.
Can I make this cheesecake ahead of time?
Definitely! This is a great make-ahead dessert. Chill it overnight so the layers set perfectly.
What if I don’t have a springform pan?
You can use a deep pie dish or a square pan lined with parchment for easy lifting.
Is the gelatin necessary?
Yes, it helps the raspberry layer set properly. Without it, the texture will be too soft.
Can I make this cheesecake vegan?
You can try vegan cream cheese, coconut cream in place of whipped cream, and agar-agar instead of gelatin. Results may vary but it’s doable.
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