Raspberry Pistachio Cheesecake: 8 Irresistible Layers

Jump to Recipe·Print Recipe

Raspberry Pistachio Cheesecake has become a favorite dessert in our home, and it’s no wonder why. This creamy, no-bake cheesecake features an enticing combination of flavors that make it a standout choice for any occasion. With a graham cracker and pistachio crust, a rich filling enhanced by freeze-dried raspberries, and a gorgeous garnish of fresh fruits, this dessert is as visually appealing as it is delicious. Let’s dive into the details to create your own masterpiece!

Why You’ll Love This Raspberry Pistachio Cheesecake

There are so many reasons to adore this Raspberry Pistachio Cheesecake. First, it’s a no-bake dessert, which means you can whip it up without turning on the oven. Second, the combination of creamy textures from cream cheese and mascarpone creates an indulgent mouthfeel. Third, the vibrant flavors of raspberry and pistachio are not only delicious but also visually striking. This cheesecake is perfect for summer gatherings or special occasions. Additionally, it can easily be adapted to fit dietary preferences, including vegan variations. The Raspberry Nut Cheesecake is a guaranteed crowd-pleaser!

Ingredients for Raspberry Pistachio Cheesecake

Gather these items:

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)

How to Make Raspberry Pistachio Cheesecake Step-by-Step

Step 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.
Step 2: Blend the freeze-dried raspberries in a blender or food processor until ground to a fine powder. Set aside.
Step 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.
Step 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.
Step 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.
Step 6: Add the milk, vanilla extract, and raspberry powder; continue mixing until incorporated.
Step 7: Remove the bowl from the mixer and fold in the whipped cream using a spatula, until smooth and uniform in color.
Step 8: Empty the mixture into the springform pan and refrigerate for at least 4 hours.
Step 9: Garnish with the remaining ground pistachios and the fresh raspberries. Serve chilled.

Raspberry Pistachio Cheesecake: 8 Irresistible Layers - Raspberry Pistachio Cheesecake - main visual representation

Pro Tips for the Perfect Raspberry Pistachio Cheesecake

Keep these in mind:

For best results, use high-quality cream cheese and mascarpone.
Make sure the gelatin is fully dissolved before adding it to the mixture.
Chill the cheesecake overnight for a firmer texture.
To make it gluten-free, use gluten-free graham crackers.

Best Ways to Serve Raspberry Pistachio Cheesecake

This cheesecake is stunning on its own, but you can elevate it further. Consider serving it with a drizzle of raspberry sauce or a dollop of whipped cream for added richness. It pairs beautifully with a Raspberry Pistachio Tart for a dessert platter. Additionally, you can serve it alongside a refreshing fruit salad.

Raspberry Pistachio Cheesecake: 8 Irresistible Layers - Raspberry Pistachio Cheesecake - additional detail

How to Store and Reheat Raspberry Pistachio Cheesecake

To maintain the freshness of your cheesecake, cover it tightly with plastic wrap or aluminum foil after it has set in the refrigerator. It can be stored for up to one week. If you want to meal prep, you can make this cheesecake a day ahead of time to let the flavors meld beautifully!

Frequently Asked Questions About Raspberry Pistachio Cheesecake

What’s the secret to perfect Raspberry Pistachio Cheesecake?

The secret lies in achieving the right texture and flavor balance. Using high-quality ingredients for the cream cheese and mascarpone is essential. Additionally, folding in the whipped cream gently will keep the cheesecake light and airy.

Can I make Raspberry Pistachio Cheesecake ahead of time?

Absolutely! In fact, making it a day in advance enhances the flavors. Just ensure you let it chill for at least 4 hours, preferably overnight, for the best texture.

How do I avoid common mistakes with Raspberry Pistachio Cheesecake?

Common pitfalls include not dissolving the gelatin fully, which can lead to a lumpy texture. Make sure to follow the instructions carefully and allow ample chilling time for the perfect set.

Variations of Raspberry Pistachio Cheesecake You Can Try

There are multiple ways to customize this recipe. You can create a Pistachio Raspberry Cake by baking it in a cake pan instead of a springform. For a vegan option, substitute the cream cheese with a plant-based alternative and use aquafaba instead of gelatin. You can also experiment with different toppings like chocolate shavings or a citrus glaze for a unique twist!

For more dessert inspiration, check out our Sugar Plum Shortbread Cookies or Mini Pistachio Tartlets.