Raspberry Pistachio Cheesecake: A Delicious Delight Awaits!
A delectable Raspberry Pistachio Cheesecake that combines the richness of cream cheese with the tartness of fresh raspberries and the crunch of pistachios.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups Graham crackers
- 1 cup Pistachios (raw, unsalted)
- ½ cup Butter (melted)
- 16 oz Cream cheese (full fat)
- 1 cup Heavy cream
- ¾ cup Powdered sugar
- 1 ½ cups Fresh raspberries
- 2 tsp Vanilla extract
- 2 tsp Gelatin (optional)
Instructions
- Prepare the crust: Pulse graham crackers and pistachios into crumbs. Mix with melted butter and press into a springform pan. Chill.
- Raspberry layer: Beat cream cheese with powdered sugar. Blend raspberries and strain if needed. Fold puree into cheese, then fold in whipped cream. Spread over crust.
- Vanilla layer: Beat more cream cheese with vanilla and sugar. Fold in whipped cream. Layer on top of raspberry filling.
- Chill: Refrigerate at least 4 hours or overnight to set.
- Top & serve: Garnish with fresh raspberries and crushed pistachios. Slice with a warm knife.
Notes
- Ensure all ingredients are at room temperature for better mixing.
- Optional gelatin can help stabilize the cheesecake if desired.
- Use fresh raspberries for the best flavor, but frozen can be used in a pinch.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg