Description
This no-bake Raspberry Pistachio Cheesecake is your new go-to showstopper for spring and summer gatherings. With a buttery pistachio graham crust, vibrant raspberry mousse, and a pillowy cream cheese topping, it’s as flavorful as it is beautiful. Perfect for those looking for a quick dessert recipe, easy entertaining idea, or simply a fresh twist on classic cheesecake. Whether served at brunch, a birthday party, or just to brighten a weeknight, it delivers rich flavor with light, fruity lift.
Ingredients
Crust:
1½ cups graham cracker crumbs
½ cup finely chopped pistachios
¼ cup brown sugar
½ cup unsalted butter, melted
Raspberry Layer:
1½ cups fresh raspberries (or thawed frozen)
¼ cup sugar
1 tbsp lemon juice
2 tsp gelatin powder
2 tbsp water
1 cup whipped heavy cream (soft peaks)
8 oz cream cheese, softened
Cream Topping:
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup whipped heavy cream (stiff peaks)
Garnish:
Fresh raspberries
Chopped pistachios
Instructions
- Make the crust: Mix graham crumbs, pistachios, and brown sugar. Stir in melted butter. Press into a 9-inch springform pan and chill.
- Cook raspberry puree: Simmer raspberries, sugar, and lemon juice until soft. Strain and cool.
- Add gelatin: Bloom in water, dissolve, and mix into cooled puree.
- Mix mousse: Blend cream cheese, add raspberry mixture, fold in whipped cream. Spread over crust. Chill 2+ hours.
- Top with cream: Beat cream cheese, sugar, and vanilla until smooth. Fold in whipped cream. Spread over raspberry layer. Chill 3-4 hours or overnight.
- Garnish & serve: Add fresh raspberries and pistachios before slicing.
- Prep Time: 35 minutes
- Chill Time: 6 hours (or overnight)
- Category: Dessert