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.