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Lush Raspberry Pistachio Cheesecake Delight

A creamy and dreamy cheesecake featuring a delicious raspberry filling and a crunchy pistachio topping, perfect for gatherings or cozy nights in.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 ½ cups crushed graham crackers
  • ½ cup unsalted butter, melted
  • 2 tablespoons sugar
  • 1 pinch salt
For the cheesecake filling
  • 16 oz cream cheese, softened two packages
  • 1 cup powdered sugar
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 unit zest of 1 lemon
  • 1 cup fresh raspberries plus extra for topping
For the pistachio topping
  • ½ cup chopped pistachios
  • 1 handful fresh mint for garnish, optional

Method
 

Preparation and Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix together the crushed graham crackers, melted butter, sugar, and salt until combined.
  3. Press the mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes. Let it cool.
Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese and powdered sugar until creamy.
  2. Add the heavy whipping cream, vanilla extract, and lemon zest. Beat until stiff peaks form.
  3. Gently fold in the fresh raspberries.
Assembling the Cheesecake
  1. Pour the filling over the cooled crust, spreading it evenly.
  2. Chill in the fridge for at least 4 hours or preferably overnight.
Serving
  1. Remove the cheesecake from the springform pan and top with chopped pistachios and additional raspberries.
  2. Garnish with fresh mint if desired, slice, and serve.

Notes

If fresh raspberries aren’t available, frozen ones will do. For an added touch, create a raspberry sauce to drizzle over each slice.