Pistachio Raspberry Cheesecake
Treat yourself to the ultimate dessert with this Pistachio Raspberry Cheesecake. A buttery cookie crust supports a vibrant raspberry cream layer and a smooth, creamy cheesecake topping. Garnished with chopped pistachios and juicy raspberries, this easy no-bake cheesecake is perfect for holidays, family dinners, or any occasion that calls for a show-stopping sweet. This dessert is a crowd-pleaser and fits perfectly into your list of quick desserts, easy recipes, and delightful food ideas for entertaining.
Equipment
- Mixing bowl
- Springform pan
- Hand mixer or stand mixer
- Spatula
Ingredients
Ingredients
- 200 g graham crackers or pistachio shortbread cookies
- 100 g butter, melted
- 400 g cream cheese, softened
- 250 ml heavy cream
- 120 g sugar
- 200 g fresh raspberries
- 50 g chopped pistachios
- 1 tbsp lemon juice
- 10 g gelatin (or agar-agar alternative)
Instructions
- Crush the graham crackers or pistachio cookies into fine crumbs, mix with melted butter, and press into a springform pan. Chill.
- Blend raspberries with sugar and lemon juice, fold into whipped cream cheese and cream to create the raspberry layer. Spread over the crust and chill.
- Whip cream cheese with sugar until smooth, fold in whipped cream and dissolved gelatin, and layer over the raspberry layer.
- Garnish with chopped pistachios and fresh raspberries. Chill for 4 hours or overnight before serving.
Notes
Chill the cheesecake overnight for the best sliceable texture. Use high-quality pistachios for maximum flavor and crunch.
Nutrition
Calories: 350kcalCarbohydrates: 28gProtein: 6gFat: 23gSaturated Fat: 12gCholesterol: 50mgSodium: 180mgFiber: 2gSugar: 20gVitamin A: 10IUVitamin C: 8mgCalcium: 6mgIron: 4mg
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