Description
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
- 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.
- Blend the freeze-dried raspberries in a blender or food processor until ground to a fine powder. Set aside.
- 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.
- 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.
- 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.
- Add the milk, vanilla extract, and raspberry powder, and continue mixing until incorporated.
- Remove the bowl from the mixer and fold in the whipped cream using a spatula, until smooth and uniform in color.
- Empty the mixture into the springform pan and refrigerate for at least 4 hours.
- Garnish with the remaining ground pistachios and the fresh raspberries. Serve chilled.
Notes
- 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.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 15g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 90mg