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Heavenly Raspberry Pistachio Cheesecake

A creamy, no-bake cheesecake with a nutty pistachio crust, luscious raspberry swirl, and rich cream cheese filling.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups shelled pistachios, finely crushed
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 1/2 cup raspberry preserves, warmed and strained
  • 1/4 cup chopped pistachios for garnish

Instructions

1. Prepare the Crust:

  1. Combine crushed pistachios, granulated sugar, and melted butter. Press into a 9-inch springform pan and refrigerate for 30 minutes.
  2. Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture.
  3. Spread filling over chilled crust. Drizzle with warmed raspberry preserves and swirl with a knife. Refrigerate for at least 4 hours or overnight.
  4. Garnish with chopped pistachios before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett