Raspberry Pistachio Cheesecake Delight (Printable Version)
A luscious blend of creamy cheese, bright raspberries, and crunchy pistachios chilled to perfection.
# Everything You’ll Need:
→ Crust
01 -
1.5 cups graham cracker crumbs
02 -
1 cup raw unsalted pistachios
03 -
0.5 cup melted butter
→ Filling
04 -
16 oz full-fat cream cheese
05 -
1 cup heavy cream
06 -
0.75 cup powdered sugar
07 -
1.5 cups fresh raspberries
08 -
2 tsp vanilla extract
09 -
2 tsp gelatin (optional)
# Steps to Cook:
01 -
Pulse graham crackers and pistachios into fine crumbs. Combine with melted butter, then press firmly into the base of a springform pan. Refrigerate to set.
02 -
Beat cream cheese with powdered sugar until smooth. Puree raspberries and strain to remove seeds. Gently fold raspberry puree into the cream cheese mixture, then fold in whipped heavy cream. Spread evenly over chilled crust.
03 -
In a separate bowl, beat additional cream cheese with vanilla extract and powdered sugar. Fold in whipped heavy cream and carefully layer on top of the raspberry filling.
04 -
Refrigerate the assembled layers for at least 4 hours or overnight to allow the cheesecake to firm up.
05 -
Top with fresh raspberries and crushed pistachios before slicing with a warm knife for clean cuts.
# Extra Suggestions:
01 -
Bring all ingredients to room temperature prior to preparation for optimal texture.
02 -
Optional gelatin may be added to stabilize the cheesecake layers if desired.
03 -
Fresh raspberries provide the best flavor; frozen raspberries are acceptable if fresh are unavailable.