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Raspberry Pistachio Cheesecake

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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.

Ingredients

Scale
  • 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

Find it online: https://www.rapidrecipes.blog/raspberry-pistachio-cheesecake/