This stunning Raspberry and Pistachio Cheesecake is pure indulgence! It features a creamy pistachio filling, a homemade raspberry sauce, fresh raspberries, and crunchy crushed pistachios. Serve as dessert.
A Quick Look At The Recipe
- Recipe Name: Raspberry and Pistachio Cheesecake
- 🕒 Ready In: ~ 30 minutes prep + chilling time (chill in fridge to set)
- 👪 Serves: 8 people
- 🍽 Calories: ~ 444 kcal per serving
- 🥣 Main Ingredients: Digestive biscuits, unsalted butter, pistachio paste, cream cheese, heavy cream, sugar, raspberries, crushed pistachios (plus optional green food colouring)
- 📖 Dietary Info: Contains gluten and dairy; (vegetarian depending on base and toppings)
- ⭐ Why You'll Love It: This cheesecake is no-bake - silky, creamy, and nutty pistachio filling sits atop a crunchy biscuit base. Topped with tangy raspberry sauce, fresh raspberries and crushed pistachios, it's a decadent dessert that's easy to make and perfect for special occasions.
SUMMARIZE & SAVE THIS CONTENT ON
This no-bake pistachio and raspberry cheesecake is a beautiful dessert centrepiece for special occasions. The crunchy, buttery base supports a silky cream filling swirled with a vibrant homemade raspberry sauce, while the rich pistachio topping highlights the natural nuttiness of high-quality pistachios. Finished with crushed pistachios for extra texture and fresh raspberries filled with pistachio cream, this cheesecake delivers a perfectly sweet-tart contrast and a luxurious treat.
If you are a pistachio fan, then you will love this: Easy Pistachio Croissants, Best Chocolate Pistachio Cake, and Mini Pistachio Puff Pastry Christmas Trees.
Jump to:
- A Quick Look At The Recipe
- Why This Recipe Works
- Raspberry and Pistachio Cheesecake Ingredients
- For Decorating Pistachio Cheesecake
- Tips and Substitutions
- Translate this recipe
- How to Make Raspberry and Pistachio Cheesecake
- Assemble
- Recipe FAQs
- More Delicious Cheesecake Recipes
- Raspberry and Pistachio Cheesecake
Why This Recipe Works
- My favorite thing about this pistachio cheesecake is that it is easy to make and delivers amazing flavor!
- It is no-bake so you don't have to use the oven.
- Top it with different ingredients to suit your taste. For example, you can top this cheesecake with white chocolate, dark chocolate, plain, whipped white chocolate pistachio ganache or with pistachio nuts instead of raspberries. However, I love adding pistachios and raspberries together, and they pair really well.
- Serve this mouth-watering raspberry and pistachio cheesecake at dinner parties, birthdays and Christmas.
Raspberry and Pistachio Cheesecake Ingredients
See the recipe card for full information on ingredients and quantities.
- Unsalted butter: This is used to help the cheesecake base hold together. Do not use salted butter as it will affect the taste of the biscuit base.
- Digestive Biscuits: These biscuits are used to make the cheesecake base.
- Pistachio paste: This nutty paste is combined with cream cheese and heavy cream to make the cheesecake filling. You can use shop-bought pistachio paste or create your own from scratch.
- Heavy cream or double cream: Use full-fat heavy cream for the best results.
- Green food coloring (optional): Feel free to add a drop of green color to intensify the green color in the cheesecake
- Almond Extract (optional): To intensify the pistachio flavor in the cheesecake.
For Decorating Pistachio Cheesecake
- Pistachios: Crush pistachios and add them to the top of the cheesecake.
Tips and Substitutions
- Vegan pistachio cheesecake: To make this cheesecake vegan, use coconut cream instead of heavy cream and swap unsalted butter for vegan butter or coconut oil.
- Keto pistachio cheesecake: To make a keto cheesecake, you will need to use an almond base and substitute sugar with a keto-friendly alternative.
- White chocolate pistachio cheesecake - If you prefer white chocolate to raspberries, then top it with white chocolate sauce, white chocolate ganache, white chocolate shards, or white chocolate sprinkles instead.
- Whipped cream: Properly whipping the cream is key to a perfect cheesecake. Use cold whipped cream for the best results, and ensure the cream has stiff peaks. You can also use cold equipment to prevent the cream from melting quickly. Gently fold the whipped cream and cream cheese to ensure the cheesecake is airy and firm.
- Cream cheese: Use full-fat cream cheese for the best results.
- Chill: Refrigerate the cheesecake for at least 4 hours, or overnight, before topping. You should also ensure the topping is cool to prevent the cheesecake filling from melting.
- Additional: Feel free to add drops of green food coloring to intensify the green color in the cheesecake.
Translate this recipe
How to Make Raspberry and Pistachio Cheesecake
Step 1: First, add the digestive biscuits to a food processor.
Step 2: Then, blitz until the mixture becomes crumbs.
Step 3: Add crumbs to a bowl with melted butter then stir until combined.
Step 4: Next, pour the crumbs into a springform pan.
Step 5: Use a glass cup or spoon to press the base down evenly. Then, cover the base with plastic wrap and refrigerate for at least 30 minutes.
Step 6: Add frozen raspberries and water to a pot.
Step 7: Then, heat the ingredients on medium for 2-3 minutes, then simmer for 2-3 minutes. Let the raspberries cool.
Step 8: Add the blended raspberries to a blender and blend until smooth.
Step 9: Add double or heavy cream to a bowl.
Step 10: Then, whisk for 3-5 minutes or until stiff peaks appear.
Step 11: Add cream cheese, sugar, salt, pistachio cream, almond extract to a separate bowl.
Step 12: Then, whisk for 1 minute or until combined. Next, add the whipped cream to the cream cheese mixture gradually and fold in the whipped cream using a spatula. You can also add drops of green food coloring at this stage to darken cheesecake.
Assemble
Step 13: Once the pistachio cheesecake filling is ready add half on top of the biscuit base and smooth evenly.
Step 14: Next, add the raspberry sauce on top and move a skewer in a circular motion to create swirls.
Step 15: Add the remaining pistachio filling on top and smooth evenly.
Step 16: Finally, pour the pistachio cream on top and smooth. Cover the cheesecake with plastic wrap and leave it to set overnight or for at least 6 hours in the fridge.
Step 17: Feel free to serve the cheesecake plain or follow the rest of the recipe and decorate with crushed pistachios, fresh raspberries and fill them with pistachio cream. Serve this mouth-watering Pistachio and Raspberry cheesecake as dessert or a sweet treat.
Recipe FAQs
Pistachio cheesecake has sweet, salty, creamy and nutty filling and a crunchy biscuit base. It is served plain, with raspberries, white chocolate or dark chocolate.
Pistachios are green, have a slightly salty and sweet nutty flavor and a hard, inedible outer shell.
Pistachios pair well with raspberries, white chocolate, milk or dark chocolate, honey and dried fruits.
Place leftovers in an airtight container and refrigerate for up to 3 days. It can also be frozen in an airtight container for up to 1 month. Let it thaw in the fridge overnight before serving.
More Delicious Cheesecake Recipes
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Raspberry and Pistachio Cheesecake
Equipment
- 1 Hand held or electric whisk
- 1 springform pan
- 1 Food processor
Ingredients
Biscuit Base
- 250 g digestive biscuits
- 100 g of melted butter cooled
Cheesecake Filling
- 400 g of cream cheese
- 80 g pistachio paste
- 75 g of sugar
- A pinch of salt optional
- 250 ml heavy cream
- A drop of green food coloring optional
- ¼ teaspoon almond extract optional
- ½ cup of frozen raspberries
- ¼ cup of water
Cheesecake Topping
- 80 g of pistachio paste
- ½ cup of fresh raspberries
- ¼ cup of crushed pistachio
Instructions
Biscuit base
- Add the digestive biscuits to a food processor. Blitz until the mixture has an even crumb-like texture. Then, pour the crumbs into a bowl and add melted butter.
- Add the crumbled digestive biscuits to a square or circular springform pan and use a spoon or glass cup to firmly press the crumbs evenly into the base of the pan. This will create a solid biscuit base. Cover with plastic wrap and chill in the fridge for at least 30 minutes.
Raspberry sauce
- Add frozen raspberries and water to a pot. Then heat over medium heat for 2-3 minutes or until the raspberries soften and simmer for another 2-3 minutes. Once the sauce has cooled, add it to a blender and blend until smooth. Set aside to cool.
Filling
- Then, pour the double cream into a bowl and whisk for 3-5 minutes or until stiff peaks form.
- In a separate bowl, add cream cheese, sugar, salt, almond extract and pistachio paste and mix until evenly combined.
- Next, add one-third of the whipped cream to the cream cheese mixture and fold it in. Repeat this step with the remaining whipped cream until everything is fully combined.
- Once the pistachio cheesecake filling is ready, add half of it on top of the biscuit base and use a smoother to smooth the top evenly.
- Next, add spoonfuls of the raspberry sauce on top and use a skewer to swirl it into the pistachio cream cheese filling. Add the remaining filling on top and smooth again evenly.
- Pour pistachio cream over the filling and smooth evenly. If the pistachio cream is too thick, add ½ teaspoon of oil and heat it in the microwave for 30 seconds, and stir to loosen it.
- Cover the cheesecake with cling film and leave it to set overnight or for at least 6 hours in the fridge.
Cheesecake topping
- Pour the cooled raspberry sauce over the cheesecake. To make raspberry sauce, heat ½ cup of frozen raspberries in a saucepan with 1 tablespoon of water on low heat. Mash them and stir from time to time. The raspberries will eventually become liquid. Add more water if necessary to loosen the consistency.
- Next, add fresh raspberries in the middle of the cheesecake. Then add crushed pistachios around the edges.
- Serve this mouth-watering Pistachio and Raspberry cheesecake as dessert during special occasions.
Video
Andrea says
I have pistachio cream. Can I use this in place of the pistachio paste if I adjust the cream cheese?
Jen Sim says
Hi Andrea, Yes they are quite similar so it should work. Adjust the cream cheese if necessary but you may not need to.