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Pistachio Raspberry Crunch Cheesecake

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A delightful cheesecake that combines creamy filling, tart raspberry, and crunchy pistachios for a refreshing dessert experience.

Ingredients

Scale
  • 1 1/2 cups crushed graham crackers
  • 1/2 cup unsalted butter, melted
  • 1/4 cup sugar
  • 2 cups cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup raspberries
  • 1/2 cup crushed pistachios
  • 1/4 cup raspberry sauce (for drizzle, optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Combine crushed graham crackers, melted butter, and sugar in a large bowl; mix well.
  3. Press mixture into the bottom of a springform pan to form the crust.
  4. Bake the crust for 10 minutes until light golden, then cool completely.
  5. Beat cream cheese and powdered sugar until silky smooth in another bowl.
  6. Whip heavy cream and vanilla extract in a separate bowl until stiff peaks form.
  7. Fold whipped cream into the cream cheese mixture gently.
  8. Spoon half the cheesecake mixture onto the cooled crust, layer half the raspberries and half the crushed pistachios.
  9. Repeat with remaining cheesecake mixture, raspberries, and pistachios.
  10. Refrigerate for at least 4 hours or until set.
  11. Drizzle with raspberry sauce before serving, if desired.

Notes

Make a day in advance for a firmer texture. Use gluten-free graham crackers for a gluten-free version.

Nutrition

Keywords: cheesecake, dessert, raspberry, pistachio, sweet treat

Find it online: https://oliviatable.com/pistachio-raspberry-crunch-cheesecake/