A Luxurious and Nutty Dessert with Layers of Creaminess and Tangy Raspberry Bliss
If you’re looking for a showstopping dessert that delivers a perfect balance of rich, nutty flavors and tart fruitiness, this Pistachio Raspberry Crunch Cheesecake is your answer. With a pistachio graham crust, luscious cream cheese filling, a bright raspberry layer, and a crispy pistachio crumble topping, this dessert offers texture and taste in every bite.
✅ Ingredients
For the Pistachio Crust:
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1 ½ cups pistachios, shelled and finely ground
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½ cup graham cracker crumbs
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¼ cup granulated sugar
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¼ cup unsalted butter, melted
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¼ teaspoon salt
For the Raspberry Layer:
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1 ½ cups fresh raspberries (or use raspberry puree for smoothness)
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2 tablespoons granulated sugar
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1 tablespoon lemon juice
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1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
For the Pistachio Cheesecake Filling:
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24 oz cream cheese, softened
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1 cup granulated sugar
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1 teaspoon vanilla extract
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2 tablespoons all-purpose flour
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3 large eggs
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1 cup heavy cream
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1/3 cup pistachio paste (or finely ground pistachios for a milder flavor)
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¼ cup shelled pistachios, chopped (for garnish)
For the Crunchy Topping:
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½ cup pistachios, chopped
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¼ cup brown sugar
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2 tablespoons unsalted butter, melted
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¼ cup oats (optional, adds extra crunch)
Instructions
1. Prepare the Pistachio Crust:
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Preheat oven to 325°F (163°C).
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Pulse pistachios, graham crumbs, sugar, salt, and melted butter in a food processor until the texture resembles moist sand.
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Press into the bottom of a 9-inch springform pan.
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Bake for 10 minutes, then set aside to cool.
2. Make the Raspberry Layer:
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In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat.
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Simmer for 5–7 minutes until syrupy.
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Stir in cornstarch slurry (if using), and cook until thickened (about 2 more minutes).
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Blend or strain to remove seeds for a smooth finish. Let cool.
3. Prepare the Pistachio Cheesecake Filling:
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Beat softened cream cheese, sugar, and vanilla until smooth.
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Mix in flour, then add eggs one at a time, mixing well after each.
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Stir in heavy cream and pistachio paste.
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Pour half of the filling over the crust. Add raspberry mixture.
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Pour the remaining cheesecake batter on top and smooth the surface.
4. Bake the Cheesecake:
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Bake at 325°F (163°C) for 55–65 minutes, until mostly set but slightly jiggly in the center.
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Turn off oven and leave the cheesecake inside with the door ajar for 1 hour.
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Cool to room temperature, then refrigerate for at least 4 hours (preferably overnight).
5. Make the Crunchy Topping:
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Mix chopped pistachios, brown sugar, butter, and oats in a bowl.
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Sprinkle over the top of the chilled cheesecake.
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Chill for another 30 minutes to firm up the topping.
6. Garnish and Serve:
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Garnish with chopped pistachios around the edge.
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Serve chilled with fresh raspberries or extra raspberry sauce for color and zing.
To Serve
This cheesecake is best enjoyed cold and can be sliced cleanly with a hot knife. Each bite combines a buttery crust, tangy raspberry center, velvety filling, and a crisp nutty crumble.
Tips:
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For a more vibrant raspberry layer, blend fresh berries and strain before simmering.
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Let all ingredients reach room temperature before mixing to ensure a smoother filling.
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Refrigerate overnight for optimal texture and flavor balance.
For more details, visit the full recipe