Raspberry Pistachio Cheesecake Delight
A delicious and creamy Raspberry Pistachio Cheesecake Delight that combines the flavors of fresh raspberries and crunchy pistachios, perfect for any occasion.
- Prep Time: 30 minutes
- Total Time: 4 hours 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1 cup raw unsalted pistachios
- 0.5 cup melted butter
- 16 oz full-fat cream cheese
- 1 cup heavy cream
- 0.75 cup powdered sugar
- 1.5 cups fresh raspberries
- 2 tsp vanilla extract
- 2 tsp gelatin (optional)
Instructions
- Pulse graham crackers and pistachios into fine crumbs. Combine with melted butter, then press firmly into the base of a springform pan. Refrigerate to set.
- Beat cream cheese with powdered sugar until smooth. Puree raspberries and strain to remove seeds. Gently fold raspberry puree into the cream cheese mixture, then fold in whipped heavy cream. Spread evenly over chilled crust.
- In a separate bowl, beat additional cream cheese with vanilla extract and powdered sugar. Fold in whipped heavy cream and carefully layer on top of the raspberry filling.
- Refrigerate the assembled layers for at least 4 hours or overnight to allow the cheesecake to firm up.
- Top with fresh raspberries and crushed pistachios before slicing with a warm knife for clean cuts.
Notes
- For a firmer cheesecake, consider adding gelatin.
- Make sure to use fresh raspberries for the best flavor.
- Allow the cheesecake to chill overnight for better texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg