Description

This Elegant Pistachio Raspberry Crunch Cheesecake is a stunning no-bake layered dessert with a graham cracker crust, silky raspberry and pistachio mousse layers, and a decadent white chocolate topping. Bursting with flavor and texture, it’s perfect for special occasions or luxurious indulgence.

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Raspberry Mousse:

1 cup fresh raspberries
1/4 cup granulated sugar
1 tbsp lemon juice
1 cup heavy cream, whipped

For the Pistachio Mousse:

1 cup pistachio paste
1/4 cup granulated sugar
1 cup heavy cream, whipped

For the Topping:

1 cup white chocolate, melted
1/2 cup fresh raspberries
1/4 cup pistachios, chopped

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Instructions

Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
Make the Crust:
- Mix graham cracker crumbs, sugar, and melted butter in a bowl.
- Press firmly into the bottom of the pan. Bake for 10 minutes, then cool completely.
Prepare Raspberry Mousse:
- In a small saucepan, cook raspberries, sugar, and lemon juice over medium heat for 10 minutes until thickened.
- Let cool, then fold into whipped cream.
- Spread over cooled crust and refrigerate until set.
Prepare Pistachio Mousse:
- Mix pistachio paste and sugar.
- Fold in whipped cream until smooth and fluffy.
- Spread gently over the raspberry mousse layer.
- Sprinkle with chopped pistachios and refrigerate.
Add Topping:
- Pour melted white chocolate over the top.
- Garnish with fresh raspberries and additional chopped pistachios.
Chill & Serve:
- Refrigerate for at least 4 hours or overnight for best texture.
- Slice and serve chilled.

Notes

For a nut-free version, replace pistachio mousse with white chocolate mousse.
Use a food processor for finely crushed graham crackers.
Decorate just before serving to keep toppings fresh.