A delightful Raspberry Pistachio Cheesecake that combines a nutty crust with a creamy filling and a tangy raspberry sauce.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:10 minutes
Total Time:6 hours 40 minutes
Yield:8 servings 1x
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup pistachios, finely ground
1/2 cup digestive biscuit crumbs (or graham cracker crumbs)
1/4 cup melted butter
2 tablespoons sugar
2 cups cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped
2 cups fresh raspberries
1/2 cup sugar
1 tablespoon lemon juice
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 cup whole raspberries (for topping)
1/2 cup crushed pistachios (for topping)
Instructions
Prepare the Pistachio Crust: In a mixing bowl, combine finely ground pistachios, biscuit crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan or a similar dish. Chill in the refrigerator for at least 30 minutes while preparing the filling.
Make the Cream Cheese Layer: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add vanilla extract and mix well. Gently fold in the whipped cream until the mixture is light and fluffy. Spread the cream cheese filling evenly over the chilled pistachio crust. Refrigerate while you make the raspberry sauce.
Prepare the Raspberry Sauce: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture starts to simmer (about 5 minutes). Stir in the cornstarch mixture and cook for another 1–2 minutes until thickened. Remove from heat and let the sauce cool completely.
Assemble the Cheesecake: Pour the cooled raspberry sauce evenly over the cream cheese layer. Garnish with whole raspberries and crushed pistachios on top. Cover and refrigerate for at least 4–6 hours, or overnight, until set.
Serve: Gently remove the cheesecake from the pan. Slice with a clean, sharp knife (wipe between slices for neat cuts). Serve chilled and enjoy!
Notes
For best results, use fresh raspberries for the sauce.
Make sure the cream cheese is softened to room temperature for easy mixing.
This cheesecake can be made a day in advance for convenience.