Sweet & Nutty Pistachio Raspberry Cheesecake Recipe for Dessert Lovers
Crafting a decadent pistachio raspberry cheesecake takes skill and creativity that will surprise your taste buds.
Sweet and nutty flavors dance together in this stunning dessert.
Creamy cheese layers mingle with bright raspberry swirls, creating a visual masterpiece.
Delicate pistachio crumbles add unexpected texture and crunch to each luxurious bite.
Mediterranean influences shine through the elegant combination of ingredients.
Subtle green hues from crushed pistachios contrast beautifully against the vibrant raspberry tones.
Tempt your inner pastry chef and wow everyone at the next gathering.
Pistachio Raspberry Cheesecake That Delights Every Bite
Ingredients For Pistachio Raspberry Cheesecake
Crust Base:Cheesecake Filling:Toppings and Garnishes:How To Bake Pistachio Raspberry Cheesecake Perfectly
Step 1: Create Crunchy Crust Foundation
Crush graham crackers into fine crumbs. Blend with melted butter and sugar until perfectly combined. Press mixture firmly into springform pan bottom, creating an even layer. Bake until golden brown and let cool completely.
Step 2: Whip Silky Cheesecake Batter
Beat cream cheese and sugar until ultra-smooth and creamy. Gently incorporate vanilla extract. Add eggs one at a time, mixing thoroughly after each addition. Fold in sour cream, heavy cream, and flour until batter becomes luxuriously velvety.
Step 3: Bake Dreamy Cheesecake
Pour batter over cooled crust. Tap pan gently to eliminate air bubbles. Bake until center looks slightly jiggly. Turn off oven, crack door open, and let cheesecake rest for one hour. Refrigerate for minimum 4 hours or overnight.
Step 4: Dress with Gorgeous Toppings
Spread raspberry jam across cheesecake surface. Scatter fresh raspberries. Sprinkle crushed pistachios generously.
Step 5: Create Fluffy Whipped Cream
Whip heavy cream with powdered sugar and vanilla until peaks stand tall and proud.
Step 6: Add Raspberry Mousse Finale
Pipe or spoon raspberry mousse over whipped cream layer.
Step 7: Serve and Delight
Garnish with additional raspberries and pistachios. Slice and enjoy chilled cheesecake perfection.
Tips To Master Pistachio Raspberry Cheesecake
Delicious Twists For Pistachio Raspberry Cheesecake
Pairing Suggestions For Pistachio Raspberry Cheesecake
Storage Tips For Pistachio Raspberry Cheesecake
Pistachio Raspberry Cheesecake FAQs
Yes, you can substitute pistachios with almonds or graham cracker crumbs with crushed digestive biscuits for a similar texture and flavor.
While not required, a water bath helps prevent cracks and ensures even baking by creating a moist environment in the oven.
Avoid overmixing the batter, bake at the correct temperature, and let the cheesecake cool gradually in the oven with the door slightly open to prevent sudden temperature changes.
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Pistachio Raspberry Cheesecake Recipe
- Total Time: Approximately 5 hours 20 minutes (including at least 4 hours refrigeration)
- Yield: 8 1x
Description
Sweet layers of creamy pistachio raspberry cheesecake blend Mediterranean elegance with rich dessert comfort. Smooth pistachios and tangy raspberries dance together, promising pure indulgence with each silky bite you’ll savor.
Ingredients
Crust Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup (113 grams) melted butter
- 1/4 cup (50 grams) granulated sugar
Cheesecake Filling:
- 4 (8 ounces/226 grams) packages cream cheese, softened
- 1 cup (200 grams) granulated sugar
- 4 large eggs
- 1/4 cup (60 milliliters) heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup (60 grams) chopped pistachios
- 1 cup (150 grams) fresh raspberries
Topping:
- 1/2 cup (120 milliliters) raspberry sauce
- 1/4 cup (30 grams) chopped pistachios
Instructions
- Meticulously prepare a 9-inch springform pan by lining the bottom with parchment paper and lightly greasing the sides. Preheat the oven to 325F (163C).
- Create a delectable graham cracker foundation by thoroughly mixing crumbs with melted butter and granulated sugar. Press the mixture firmly into the pan’s base, ensuring an even, compact layer. Bake for 8-10 minutes until achieving a golden-brown hue, then allow to cool completely.
- Craft the luxurious cheesecake filling by vigorously beating cream cheese and sugar until achieving a silky-smooth consistency. Incorporate vanilla extract, then gently fold in eggs one at a time, maintaining a uniform mixture.
- Seamlessly blend sour cream, heavy cream, and flour into the cheesecake base, stirring until achieving a perfectly smooth texture without lumps.
- Carefully transfer the velvety batter onto the cooled crust, gently tapping the pan to eliminate any trapped air bubbles.
- Bake the cheesecake for 55-60 minutes, watching for a slightly jiggly center indicating perfect doneness. After baking, turn off the oven and allow the cheesecake to rest with the door slightly open for one hour.
- Refrigerate the cheesecake for a minimum of 4 hours or overnight to ensure complete setting and optimal flavor development.
- Once thoroughly chilled, artfully spread raspberry jam across the surface, creating a vibrant crimson layer.
- Decorate with fresh raspberries and generously sprinkle crushed pistachios for added texture and visual appeal.
- Whip heavy cream with powdered sugar and vanilla in a chilled bowl until stiff peaks form, creating a cloud-like topping.
- Elegantly pipe or spoon raspberry mousse over the whipped cream layer, adding a final layer of decadent flavor.
- Complete the presentation by garnishing with additional fresh raspberries and a final dusting of crushed pistachios. Serve chilled for maximum enjoyment.
Notes
- Ensure cream cheese is at room temperature to prevent lumps and create a smooth, creamy texture.
- Use a water bath technique by placing the springform pan in a larger pan filled with hot water to prevent cracking and promote even baking.
- Crush pistachios just before serving to maintain their crisp texture and prevent sogginess.
- For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Prep Time: 20 minutes
- Cook Time: 63-70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 182 kcal
- Sugar: 6 g
- Sodium: 85 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Samantha Lee
Recipe Developer & Content Creator
Expertise
Plant-based and vegetarian recipes, Recipe testing and development, Food blogging and digital content creation, Culinary education and workshops
Education
Oregon Culinary Institute (Portland, OR)
Samantha sees cooking like painting, every fresh herb, every juicy tomato, a new splash of color on a canvas.
After graduating from Oregon Culinary Institute, she blended her love of global cuisines and plant-based cooking into recipes that feel fresh, fearless, and full of heart.
Samantha’s kitchen is a place where comfort food gets a modern remix and every meal feels like a little adventure. When she’s not cooking, she’s out exploring farmers’ markets, sketching new recipe ideas, or getting her hands dirty in a community garden.