Raspberry Pistachio Cheesecake Indulgence (Print-Friendly Version)
Velvety pistachio cheesecake garnished with juicy raspberries and chopped pistachios. Incredibly smooth and no-bake required.
# Ingredients You’ll Need:
→ Biscuit Base
01 -
250 g graham crackers
02 -
100 g melted butter
03 -
1 teaspoon pistachio paste
→ Cheesecake Filling
04 -
400 g cream cheese
05 -
80 g pistachio paste
06 -
75 g sugar
07 -
250 ml heavy cream
08 -
A drop green food coloring (optional)
09 -
¼ teaspoon pistachio extract (optional)
→ Cheesecake Topping
10 -
½ cup raspberries
11 -
¼ cup crushed pistachios
12 -
Fresh raspberries
13 -
1-3 tablespoons water
# How to Make It:
01 -
Crush graham crackers in your food processor, then mix with the melted butter and pistachio paste until you get wet crumbs. Push this mixture down firmly into your springform pan to create a solid base. Put it aside for now.
02 -
In a bowl, combine and beat the cream cheese, sugar, and pistachio paste until everything's nice and smooth. In another bowl, beat heavy cream until it forms stiff peaks. Slowly and gently add the whipped cream into your cheese mixture with a spatula. Spread this mixture over your biscuit base and make the top nice and flat. Cover it with plastic wrap and let it sit in your fridge for 5-6 hours or leave it overnight.
03 -
For the raspberry sauce, warm up ½ cup raspberries with a tablespoon of water in a small saucepan over low heat. Smash them while stirring until they turn into a sauce. Add more water if it's too thick. Let the sauce cool down completely. Pour this raspberry sauce over your firm cheesecake. Add fresh raspberries around the edge and scatter crushed pistachios in the middle.
04 -
Keep it cold until you're ready to eat. Perfect for dessert or just a sweet snack. Dig in!
# Extra Suggestions:
01 -
Make sure your tools are cold when whipping cream so it'll form stiff peaks and won't melt.
02 -
Don't use low-fat cream cheese - the full-fat kind gives you a much better texture.
03 -
Make sure you let the cheesecake chill for at least 2 hours before adding any toppings.
04 -
When mixing the whipped cream with the cheese mixture, be gentle so you don't lose all that air you've whipped in.