Raspberry Pistachio Cheesecake

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There’s something magical about the combination of tangy raspberries and the rich nuttiness of pistachios. This Raspberry Pistachio Cheesecake is more than just a dessert—it’s a celebration of flavors that’s perfect for birthdays, anniversaries, or any special occasion. From the buttery pistachio crust to the creamy layers and vibrant raspberry mousse, every bite feels like a sweet hug.

This recipe is your chance to create something extraordinary, and trust me, it’s worth every step. Oh, and before we dive into the details, make sure to subscribe to my newsletter to receive delightful recipes like this directly in your inbox!

Why You’ll Love This Raspberry Pistachio Cheesecake

Not only is this cheesecake stunning to look at, but it’s also packed with flavors and textures that will have your guests raving!

  • A balance of flavors: Sweet, nutty, and tangy with just the right amount of richness.
  • No gelatin required: The creamy layers set beautifully without needing complicated ingredients.
  • Eye-catching presentation: The pastel pink of the mousse, paired with fresh raspberries and chopped pistachios, is a showstopper.
  • Perfect for any season: Whether it’s summer or winter, this cheesecake fits every celebration.

And let me tell you, the smell of toasted pistachios baking in the oven is enough to get your mouth watering!

What Does Raspberry Pistachio Cheesecake Taste Like?

 Raspberry Pistachio Cheesecake 1

Imagine a buttery, nutty crust that melts in your mouth, followed by a velvety cream cheese layer with a hint of vanilla. On top, you’ll find a raspberry mousse that’s airy, fruity, and bursting with freshness. Garnished with whipped cream, fresh raspberries, and crunchy pistachios, this cheesecake hits all the right notes—rich yet refreshing, sweet yet tangy.

Ingredients for Raspberry Pistachio Cheesecake

Pistachio Crust:

  • 1 cup pistachios, finely ground
  • 1/2 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup unsalted butter, melted

Cream Cheese Layer:

  • 2 cups cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Raspberry Mousse Layer:

  • 1 cup fresh raspberries
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 1 cup heavy cream, whipped

Topping:

  • Fresh raspberries
  • Chopped pistachios
  • Whipped cream

Tools You’ll Need

  • Springform pan (8 or 9 inches)
  • Food processor or blender
  • Electric mixer
  • Spatula
  • Mixing bowls

Step-by-Step Directions

1. Make the Pistachio Crust

Start by preheating your oven to 350°F (175°C). In a bowl, combine finely ground pistachios, graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press the crust mixture evenly into the bottom of your springform pan. Bake for 10 minutes, then let it cool completely while you prepare the filling.

2. Prepare the Cream Cheese Layer

Using an electric mixer, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spread this mixture evenly over the cooled crust. Place the pan in the refrigerator to chill while you work on the mousse layer.

3. Create the Raspberry Mousse

In a food processor or blender, puree the fresh raspberries with sugar and lemon juice until smooth. Fold this raspberry puree gently into the whipped cream, creating a light and airy mousse. Carefully spread the mousse over the cream cheese layer, smoothing the top with a spatula. Refrigerate the cheesecake for at least 4 hours, or until fully set.

4. Add the Toppings

Right before serving, decorate your cheesecake with fresh raspberries, chopped pistachios, and dollops of whipped cream. Not only does it add to the presentation, but the toppings also bring extra flavor and texture!

What to Serve with Raspberry Pistachio Cheesecake

This cheesecake pairs wonderfully with:

  • A glass of chilled prosecco or sparkling rosé.
  • Freshly brewed coffee or a floral tea like chamomile or jasmine.
  • A light fruit salad to keep the dessert table fresh and vibrant.

Expert Tips for the Perfect Cheesecake

  • Use room-temperature cream cheese: This ensures a smoother filling without lumps.
  • Don’t rush the chilling time: The layers need time to set, so patience is key!
  • Customize the crust: Swap out pistachios for almonds or pecans if you prefer.
  • Strain the raspberry puree: For an ultra-smooth mousse, pass the puree through a fine sieve to remove seeds.

How to Store Raspberry Pistachio Cheesecake

  • Refrigerator: Cover the cheesecake with plastic wrap or store it in an airtight container. It will stay fresh for up to 3 days.
  • Freezer: Want to save some for later? Freeze individual slices for up to 2 months. Just thaw in the fridge overnight before serving.

Frequently Asked Questions

Can I use frozen raspberries?

Absolutely! Just thaw them first and drain any excess liquid before pureeing.

What if I don’t have a springform pan?

You can use a regular cake pan lined with parchment paper, but the presentation might be trickier when removing the cheesecake.

Can I make this recipe ahead of time?

Yes! This cheesecake can be made a day in advance. In fact, letting it sit overnight allows the flavors to meld beautifully.

A Cheesecake Worth Celebrating

From the nutty pistachio crust to the dreamy raspberry mousse, this Raspberry Pistachio Cheesecake is as delightful to eat as it is to make. It’s a showstopper dessert that turns any moment into a celebration.

So, go ahead and give it a try! And don’t forget to share your creations—tag me on Pinterest or Instagram with your beautiful cheesecake photos. I can’t wait to see your masterpieces!

Looking for more inspiration? You’ll love the tropical flair of Tropical Mango Cheesecake Delight or the decadent, no-bake Caramel Crunch Butterfinger Truffles.

Happy baking! 🎉

Nutritional Information (per serving):

  • Calories: 450
  • Protein: 6g
  • Fat: 35g
  • Carbohydrates: 30g
  • Sugar: 20g
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Raspberry Pistachio Cheesecake

Raspberry Pistachio Cheesecake: A Story of Flavor in Every Bite


Description

This Raspberry Pistachio Cheesecake is a stunning layered dessert perfect for any celebration! Featuring a buttery pistachio crust, a creamy vanilla-scented cheesecake filling, and an airy raspberry mousse, this no-gelatin recipe is as delicious as it is beautiful. Topped with fresh raspberries, chopped pistachios, and dollops of whipped cream, it’s a showstopper treat that will wow your guests!


Ingredients

Scale

For the Pistachio Crust:

  • 1 cup pistachios, finely ground
  • 1/2 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup unsalted butter, melted

For the Cream Cheese Layer:

  • 2 cups cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

For the Raspberry Mousse Layer:

  • 1 cup fresh raspberries
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 1 cup heavy cream, whipped

For the Topping:

  • Fresh raspberries
  • Chopped pistachios
  • Whipped cream

Instructions

  • Prepare the Pistachio Crust: Preheat your oven to 350°F (175°C). In a bowl, mix ground pistachios, graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of a springform pan, creating an even layer. Bake for 10 minutes and let it cool completely.
  • Make the Cream Cheese Layer: In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spread this layer over the cooled crust and refrigerate to set while you prepare the mousse.
  • Prepare the Raspberry Mousse: Puree fresh raspberries with sugar and lemon juice in a food processor or blender. Gently fold the raspberry puree into whipped cream, ensuring a light and airy texture. Spread the mousse evenly over the cream cheese layer, smoothing the top with a spatula. Refrigerate the cheesecake for at least 4 hours, or until the mousse is firm and set.
  • Decorate and Serve: Just before serving, garnish the cheesecake with fresh raspberries, chopped pistachios, and dollops of whipped cream. Slice and enjoy!

Notes

  • Make Ahead: This cheesecake can be made a day in advance, making it a stress-free dessert for entertaining.
  • Substitutions: Swap pistachios for almonds or pecans if desired, or use frozen raspberries (thawed and drained) for the mousse.
  • Storage: Store leftovers in the refrigerator for up to 3 days, or freeze individual slices for up to 2 months.
  • Extra Smooth Mousse: For a seed-free mousse, strain the raspberry puree through a fine sieve before folding it into the whipped cream.

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