Raspberry Pistachio Cheesecake

Save this recipe on:

The Raspberry Pistachio Cheesecake is a showstopper of a dessert, marrying two luxurious flavors in a stunning no-bake presentation. With a buttery pistachio graham crust, a velvety raspberry-infused cream cheese layer, and a silky vanilla topping crowned with juicy raspberries and crushed pistachios, this cheesecake is pure decadence in every bite.

Whether you’re planning a dinner party, celebrating a special event, or simply indulging in a weekend treat, this cheesecake delivers on both flavor and elegance. It’s refreshingly fruity, nutty, and perfectly creamy, offering a layered dessert experience that’s as pleasing to the palate as it is to the eye.

---

What Kind of Pistachios Should I Use?

Raw, unsalted pistachios are best for this recipe, especially for the crust and topping. They allow you to control the salt content and ensure a naturally sweet, nutty flavor that complements the tangy raspberries and rich cream cheese filling.

---

Ingredients for the Raspberry Pistachio Cheesecake

• Graham crackers – Provide the crunchy base for the crust and absorb the melted butter for binding.
• Pistachios – Crushed into the crust and sprinkled over the top, they add nutty texture and flavor.
• Butter – Melted and mixed into the crust, giving it richness and helping it set firmly.
• Cream cheese – The heart of the filling, it adds smoothness and tang.
• Heavy cream – Whipped into the filling for lightness and a mousse-like texture.
• Powdered sugar – Sweetens the filling without grittiness.
• Fresh raspberries – Blended into the bottom layer for bright, fruity flavor and used whole as a topping.
• Vanilla extract – Rounds out the flavor of the top cream layer.
• Gelatin (optional) – Can help stabilize the cheesecake layers, especially for clean slicing.

---

How To Make the Raspberry Pistachio Cheesecake

Step 1: Prepare the Crust

Crush the graham crackers and pistachios together in a food processor until they form fine crumbs. Transfer to a bowl, add melted butter, and mix until evenly moistened. Press the mixture into the base of a springform pan, packing it tightly. Refrigerate while you prepare the filling.

Step 2: Make the Raspberry Cheesecake Layer

In a mixing bowl, beat softened cream cheese until smooth. Add powdered sugar and continue beating until well combined. Blend fresh raspberries in a separate bowl and strain to remove seeds if desired. Fold the raspberry puree into the cream cheese mixture. Whip heavy cream in another bowl until stiff peaks form, then gently fold into the raspberry mixture. Spread this layer over the chilled crust and return to the fridge.

Step 3: Make the Vanilla Cream Layer

Beat another portion of cream cheese with vanilla extract and a bit of powdered sugar. In a separate bowl, whip heavy cream until stiff, then fold into the vanilla mixture. Spoon this over the raspberry layer, smoothing the top evenly.

Step 4: Chill to Set

Let the entire cheesecake chill in the fridge for at least 4 hours, or overnight for best results. The layers should be firm and easily sliceable.

Step 5: Decorate and Serve

Before serving, top the cheesecake with whole fresh raspberries and a generous sprinkling of chopped pistachios. Slice with a warm knife for clean cuts and serve chilled.

---

How to Serve and Store Raspberry Pistachio Cheesecake

This cheesecake is best served chilled to maintain the firm, creamy layers and refreshing taste. For an elegant presentation, add a few mint leaves alongside the raspberries and pistachios on top. Serve each slice with a small spoon of raspberry coulis if desired for extra tang.

To store, keep the cheesecake covered in the refrigerator for up to 5 days. Use a cake dome or wrap the pan tightly with plastic wrap. For longer storage, you can freeze individual slices wrapped in parchment and sealed in airtight containers for up to 2 months. Thaw overnight in the fridge before serving.

Frequently Asked Questions

How do I keep the cheesecake from being too soft?

Using full-fat cream cheese and allowing it to chill long enough are key. You can also add a bit of gelatin to stabilize the layers.

Can I make this cheesecake without gelatin?

Yes! While gelatin helps with slicing, the whipped cream and refrigeration will still set the layers nicely if given time.

What if I don’t have fresh raspberries?

Frozen raspberries work well—just thaw and strain them before folding into the filling to avoid extra moisture.

Can I make it ahead of time?

Absolutely. This cheesecake actually benefits from being made a day in advance. The flavors meld and the texture sets beautifully.

Is it okay to skip the pistachios?

You can, but they add a wonderful crunch and contrast to the creamy layers. Walnuts or almonds make decent substitutes if needed.

How do I get clean slices?

Dip a sharp knife in hot water, wipe it dry, and slice. Repeat between cuts for the cleanest presentation.

---

Want More Cheesecake Ideas with a Twist?

If you love this Raspberry Pistachio Cheesecake, here are a few other creative treats you’ll want to try:

• Strawberry Cheesecake Dump Cake for an easy fruity mashup.
• Brownie Refrigerator Cake for chocolate lovers who enjoy chilled desserts.
• Cinnamon Roll Cheesecake if you crave the cozy swirl of cinnamon and sugar.
• Rose Pistachio Cheesecake Ice Cream for a frozen floral twist.
• Gooey Strawberry Earthquake Cake for an ultra-indulgent, gooey bake.

---

Save This Pin For Later

📌 Save this Raspberry Pistachio Cheesecake recipe to your Pinterest dessert board so you can find it again whenever the craving hits.

I’d love to know how yours turned out! Did you add extra pistachios? Swap in another berry? Maybe even a hint of rose water? Share your twist in the comments—let’s keep the cheesecake creativity flowing!

---

Print

Save this recipe on: