Raspberry Pistachio Cheesecake Recipe

Introduction

This Easy Raspberry Pistachio Cheesecake (No-Bake!) combines sweet raspberries and nutty pistachios in a creamy, fuss-free dessert. Perfect for warm days when you want something impressive without turning on the oven. If you enjoy no-bake treats, try this Mini Creme Brulee Cheesecakes Recipe for another simple yet elegant option.

Ingredients

This Raspberry Pistachio Cheesecake combines a nutty crust with a vibrant raspberry filling and creamy cheesecake layers for a dessert that’s both visually stunning and incredibly delicious.

• 8 graham crackers, blended into fine crumbs
• 4 tablespoons ground pistachios
• 1/3 cup unsalted butter, melted
• 2 1/2 ounces freeze-dried raspberries
• 1 cup heavy whipping cream
• 16 ounces cream cheese, softened
• 8 ounces mascarpone, softened
• 2/3 cup granulated sugar
• 2/3 cup hot water
• 1 packet gelatin
• 1 cup whole milk
• 1/2 teaspoon vanilla extract
• 1/4 cup fresh raspberries (optional garnish)

Timing

Prep Time	30 minutes
Cook Time	55 minutes
Total Time	1 hour 25 minutes (plus chilling)

Context: This Raspberry Pistachio Cheesecake recipe is about 20% faster than similar recipes thanks to its simplified crust and no-bake raspberry swirl technique.

Step-by-Step Instructions

Step 1 — Prepare the Pistachio Crust

Combine finely ground pistachios, graham cracker crumbs, melted butter, and sugar in a medium bowl. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8–10 minutes until lightly golden and fragrant. Let it cool completely on a wire rack before adding the filling.

Step 2 — Make the Cheesecake Filling

Using an electric mixer, beat room-temperature cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing just until combined after each addition. Stir in sour cream, vanilla extract, and a pinch of salt. Avoid overmixing to prevent incorporating too much air, which can cause cracking.

Step 3 — Add Pistachio Flavor

Fold finely chopped pistachios and a few drops of green food coloring (optional) into one-third of the cheesecake batter. This will create a marbled effect when layered with the plain batter. For a stronger pistachio taste, you can also mix in 1–2 teaspoons of pistachio extract.

Step 4 — Layer the Batters

Pour half of the plain cheesecake batter over the cooled crust. Dollop spoonfuls of the pistachio batter on top, then cover with the remaining plain batter. Use a knife or skewer to gently swirl the layers together for a marbled look.

Step 5 — Bake the Cheesecake

Place the springform pan into a larger roasting pan and fill the outer pan with about an inch of hot water to create a water bath. Bake at 325°F (160°C) for 55–65 minutes. The edges should be set, but the center will still jiggle slightly when shaken—this is key for a creamy texture.

Step 6 — Cool Gradually

Turn off the oven and crack the door open, letting the Raspberry Pistachio Cheesecake cool inside for 1 hour. This slow cooling helps prevent surface cracks. Then, transfer to a wire rack to cool completely to room temperature before refrigerating.

Step 7 — Prepare the Raspberry Topping

In a saucepan, combine fresh or frozen raspberries, sugar, and a squeeze of lemon juice. Cook over medium heat until the raspberries break down and the sauce thickens slightly, about 5–7 minutes. Strain through a fine-mesh sieve to remove seeds, if desired, and let cool completely.

Step 8 — Chill and Set

Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to fully set. A well-chilled Raspberry Pistachio Cheesecake will slice cleanly and hold its shape when served.

Step 9 — Garnish and Serve

Spread the cooled raspberry topping over the chilled cheesecake just before serving. Garnish with additional whole raspberries and chopped pistachios for a fresh, elegant finish. Use a warm knife to slice for neat portions.

Nutritional Information

Calories	420
Protein	7g
Carbohydrates	32g
Fat	30g
Fiber	2g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Adds protein and tang while reducing fat content in your Raspberry Pistachio Cheesecake.
• Almond flour crust — Creates a gluten-free, lower-carb base that complements the pistachio flavor.
• Coconut cream for dairy — Makes the filling dairy-free while adding a subtle tropical note to your cheesecake.
• Monk fruit sweetener — Lowers the sugar content without sacrificing sweetness in this Raspberry Pistachio Cheesecake.
• Reduced-sodium pistachios — Cuts sodium while maintaining the signature nutty crunch.
• Silken tofu for cream cheese — Provides a protein-rich, dairy-free alternative that creates a smooth texture.
• Fresh raspberry puree — Replaces sugary preserves for natural fruit flavor and reduced added sugars.
• Low-fat ricotta blend — Lightens the filling while keeping a creamy consistency in your cheesecake.

Serving Suggestions

• Pair with a crisp dessert wine like Moscato d’Asti or a lightly sweet sparkling rosé to complement the Raspberry Pistachio Cheesecake’s fruity and nutty notes.
• Serve alongside a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream for added creaminess.
• Garnish with fresh raspberries, crushed pistachios, and a dusting of powdered sugar for an elegant finish.
• Perfect for special occasions like birthdays, anniversaries, or holiday gatherings where a show-stopping dessert is desired.
• Create individual portions using a ring mold for a sophisticated plating presentation at dinner parties.
• Accompany with a hot cup of espresso or chai tea to balance the sweetness of this Raspberry Pistachio Cheesecake.
• For a festive touch, drizzle with a raspberry coulis or white chocolate sauce just before serving.

This Raspberry Pistachio Cheesecake makes a stunning centerpiece for any dessert table, combining vibrant color with rich, layered flavors that delight both the eyes and palate.

Common Mistakes to Avoid

• Mistake: Using room temperature cream cheese that’s too soft. Fix: Ensure it’s cool (around 60-65°F) for proper aeration and to prevent a soupy filling.
• Mistake: Overmixing the batter after adding eggs. Fix: Mix just until combined to avoid incorporating too much air, which causes cracking.
• Mistake: Baking the Raspberry Pistachio Cheesecake in a dry oven. Fix: Place a pan of hot water on the rack below to create steam for even, gentle cooking.
• Mistake: Skipping the crust pre-bake for a nutty base. Fix: Blind bake the pistachio crust for 8-10 minutes to enhance its flavor and prevent sogginess.
• Mistake: Adding raspberry puree without straining the seeds. Fix: Strain the puree for a silky smooth swirl and professional texture.
• Mistake: Opening the oven door during the initial bake. Fix: Resist peeking for at least the first 45 minutes to prevent temperature shocks.
• Mistake: Chilling the cheesecake for an insufficient time. Fix: Refrigerate for a minimum of 8 hours, or ideally overnight, for perfect sliceability.
• Mistake: Using old baking soda in the crust. Fix: Test its potency to ensure your pistachio crust doesn’t taste flat or metallic.
• Mistake: Cutting slices with a regular knife. Fix: Use a hot, clean knife wiped between cuts for beautifully clean edges.

Storing Tips

• Fridge: Store your Raspberry Pistachio Cheesecake in an airtight container in the refrigerator for up to 5 days. Keep it chilled at or below 40°F (4°C) for food safety.
• Freezer: Wrap the Raspberry Pistachio Cheesecake tightly in plastic wrap and then in foil, or place in a freezer-safe airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: This Raspberry Pistachio Cheesecake is best served chilled. For a slightly softened texture, let it sit at room temperature for 15-20 minutes before serving. Do not microwave or heat above room temperature.

Always use clean utensils when serving to maintain freshness and prevent contamination of your delicious Raspberry Pistachio Cheesecake.

Conclusion

This Raspberry Pistachio Cheesecake is a stunning dessert that’s sure to impress. If you love this recipe, try our Lemon Meringue and Fresh Raspberry Cheesecake Recipe next. We’d love to hear how yours turned out—leave a comment or subscribe for more delicious recipes!

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Raspberry Pistachio Cheesecake

Print Recipe

A no-bake Raspberry Pistachio Cheesecake featuring a graham cracker and pistachio crust, a creamy filling with freeze-dried raspberries, and a beautiful garnish of fresh raspberries and pistachios.

• Author: Dorothy Miller
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 8 graham crackers, blended into fine crumbs
• 4 tablespoons ground pistachios
• 1/3 cup unsalted butter, melted
• 2 1/2 ounces freeze-dried raspberries
• 1 cup heavy whipping cream
• 16 ounces cream cheese, softened
• 8 ounces mascarpone, softened
• 2/3 cup granulated sugar
• 2/3 cup hot water
• 1 packet gelatin
• 1 cup whole milk
• 1/2 teaspoon vanilla extract
• 1/4 cup fresh raspberries (optional garnish)

Instructions

1. In a medium bowl, mix together the graham-cracker crumbs, 2 tablespoons of pistachios, and melted butter until combined. Press into the bottom of an ungreased 8-inch springform cake pan to form an even crust. Set aside.
2. Blend the freeze-dried raspberries in a blender or food processor until ground to a fine powder. Set aside.
3. In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream at medium-high speed until it holds a peak. Empty the whipped cream into a separate bowl, and attach the paddle attachment to the stand mixer.
4. Beat together the cream cheese and the mascarpone at medium speed until smooth. Add the sugar and beat for 1 minute more, then stop and set it aside.
5. In a small bowl, whisk together the hot water and gelatin until the gelatin has completely dissolved. Add the gelatin mixture to the cream-cheese mixture, beating at medium speed until smooth.
6. Add the milk, vanilla extract, and raspberry powder, and continue mixing until incorporated.
7. Remove the bowl from the mixer and fold in the whipped cream using a spatula, until smooth and uniform in color.
8. Empty the mixture into the springform pan and refrigerate for at least 4 hours.
9. Garnish with the remaining ground pistachios and the fresh raspberries. Serve chilled.

Notes

Freeze-dried raspberries can be found in the dried fruit section of most grocery stores or online. For a nuttier flavor, use more pistachios in the crust. This cheesecake can be made a day ahead and stored in the refrigerator.

Nutrition

• Calories: 420
• Sugar: 25
• Sodium: 300
• Fat: 30
• Saturated Fat: 18
• Unsaturated Fat: 10
• Trans Fat: 1
• Carbohydrates: 35
• Fiber: 2
• Protein: 8
• Cholesterol: 80

FAQs

Can I use frozen raspberries for the Raspberry Pistachio Cheesecake?

Yes, frozen raspberries work well. Thaw and drain them thoroughly to remove excess liquid, which prevents a soggy crust in your Raspberry Pistachio Cheesecake.

How do I prevent the cheesecake from cracking?

Bake the cheesecake in a water bath and avoid overmixing the batter. Let it cool gradually in the oven with the door slightly ajar to prevent sudden temperature changes.

Can I make this dessert ahead of time?

Absolutely. This Raspberry Pistachio Cheesecake needs to chill for several hours or overnight to set properly, making it an excellent make-ahead dessert.