Pistachio Raspberry Crunch Cheesecake
This cheesecake blends creamy pistachio with fresh raspberries for a sweet crunch and bright fruit taste, making it perfect for guests or a delightful small treat.
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.
Notes
Tips: Press the crust firmly so it holds when you slice. Chill for at least 4 hours, better overnight, for the best texture. You can swap raspberries for strawberries or blueberries if you prefer.