why make this recipe
This cheesecake mixes creamy pistachio and fresh raspberries. It gives a sweet crunch and a bright fruit taste. It is easy to make and looks nice for guests or a small treat.
introduction
This Pistachio Raspberry Crunch Cheesecake has a crunchy graham crust, a soft pistachio cream filling, and fresh raspberries inside. You do not need many fancy tools. Chill time makes it set well and keeps the flavors bright.
how to make Pistachio Raspberry Crunch Cheesecake
Make the crust first, then the filling, and chill until firm. Use a springform pan so you can remove the cake easily. Work gently when folding in whipped cream to keep the filling light.
Ingredients :
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped cream
- 1/2 cup pistachios, chopped
- 1 cup fresh raspberries
- 1/4 cup pistachio nuts for garnish
Directions :
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs and melted butter; press mixture into the bottom of a springform pan to form the crust.
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the whipped cream gently, then stir in chopped pistachios and raspberries.
- Pour the mixture over the crust in the springform pan.
- Refrigerate for at least 4 hours or until set.
- Before serving, garnish with additional pistachios and raspberries.
how to serve Pistachio Raspberry Crunch Cheesecake
Chill the cheesecake until it is firm. Run a knife around the pan edge before you open the springform to get a clean side. Cut with a sharp knife and serve on dessert plates. Add extra raspberries or a small mint leaf on top for color.
how to store Pistachio Raspberry Crunch Cheesecake
Cover the cheesecake with plastic wrap or keep it in an airtight container. Store in the refrigerator for up to 3 days. For longer storage, freeze slices wrapped in foil and plastic for up to 1 month; thaw in the fridge before serving.
tips to make Pistachio Raspberry Crunch Cheesecake
- Soften cream cheese to room temperature for a smooth filling.
- Fold whipped cream slowly to keep air in the mixture.
- Press the crust firmly so it holds when you slice.
- Use fresh, firm raspberries to avoid extra moisture.
- Chill at least 4 hours, better overnight, for best texture.
variation (if any)
- Swap raspberries for strawberries or blueberries if you prefer.
- Add a thin layer of raspberry jam on the crust before adding the filling for extra fruit flavor.
- Use crushed pistachio brittle on top for more crunch.
FAQs
Q: Can I make this without a springform pan?
A: You can use a regular cake pan, but line it with parchment so you can lift the cake out. A springform pan is easiest.
Q: Can I use frozen raspberries?
A: Fresh raspberries are best. If you use frozen, thaw and drain them well to avoid extra liquid in the filling.
Q: Can I make the crust without baking?
A: Yes. Press the crust into the pan and chill it for 30 minutes instead of baking. The recipe will still set when refrigerated.
Q: How long does it need to chill?
A: Chill at least 4 hours. Overnight gives the best texture.
Q: Can I reduce the sugar?
A: You can reduce powdered sugar slightly, but sweetness balances the tart raspberries.
Conclusion
This recipe shows a simple way to make a pretty and tasty dessert using pistachios and raspberries. For more ideas and similar recipes, see Crunch Pistachio Raspberry Cheesecake – Nichols Farms. If you want an elegant presentation or a different take, check this version: Elegant Pistachio Raspberry Crunch Cheesecake – A Dessert …. For another pistachio cheesecake idea and tips, visit Pistachio Cheesecake | Buttermilk By Sam.
Pistachio Raspberry Crunch Cheesecake
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs
- 0.5 cups 1/2 cup unsalted butter, melted
For the filling
- 2 cups 2 cups cream cheese, softened Soften to room temperature for a smooth filling.
- 1 cups 1 cup powdered sugar Can be slightly reduced if desired.
- 1 teaspoon 1 teaspoon vanilla extract
- 2 cups 2 cups whipped cream Fold in gently to keep the filling light.
- 0.5 cups 1/2 cup pistachios, chopped
- 1 cups 1 cup fresh raspberries Use firm raspberries to avoid extra moisture.
For garnish
- 0.25 cups 1/4 cup pistachio nuts Chopped for garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs and melted butter; press the mixture into the bottom of a springform pan to form the crust.
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the whipped cream gently, then stir in the chopped pistachios and raspberries.
- Pour the mixture over the crust in the springform pan.
- Refrigerate for at least 4 hours or until set.
Serving
- Chill the cheesecake until it is firm. Run a knife around the pan edge before opening the springform to get a clean side.
- Cut with a sharp knife and serve on dessert plates. Add extra raspberries or a small mint leaf on top for color.
Storage
- Cover the cheesecake with plastic wrap or keep it in an airtight container. Store in the refrigerator for up to 3 days.
- For longer storage, freeze slices wrapped in foil and plastic for up to 1 month; thaw in the fridge before serving.
