Elegant Pistachio Raspberry Crunch Cheesecake

This Elegant Pistachio Raspberry Crunch Cheesecake is a luscious, nutty, and fruity dessert that blends creamy textures with bursts of fresh raspberry and the earthy richness of pistachios. A buttery graham cracker crust supports a velvety cheesecake filling made with pistachio butter and mascarpone, topped with whipped cream, juicy raspberries, and a golden honey drizzle. It’s a sophisticated yet approachable dessert perfect for entertaining.

Why You’ll Love This Recipe

• Refined Flavor Combination: The natural nuttiness of pistachio butter pairs beautifully with the tart brightness of raspberries and a hint of citrus from lemon juice.

• Rich, Creamy Texture: The combination of cream cheese and mascarpone results in an exceptionally smooth and indulgent cheesecake.

• Visual Elegance: Topped with whipped cream, vibrant red raspberries, and crunchy pistachios, this dessert makes a striking impression on any dessert table.

• Make-Ahead Friendly: This cheesecake is best when chilled overnight, making it a convenient option for hosting and special events.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• Graham cracker crumbs

• Granulated sugar

• Unsalted butter, melted

For the Filling:

• Cream cheese, softened

• Mascarpone cheese, softened

• Granulated sugar

• Vanilla extract

• Lemon juice

• Eggs

• Pistachio butter

• Shelled pistachios, chopped

For the Topping:

• Heavy cream

• Powdered sugar

• Fresh raspberries

• Chopped pistachios

• Honey

Directions

1. Preheat Oven and Prepare Pan:
   Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the base with parchment paper.

2. Make the Crust:
   In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture into the bottom of the prepared pan to form a firm crust.
   Bake for 10–12 minutes or until lightly golden. Allow to cool.

3. Prepare the Filling:
   In a large bowl, beat together cream cheese, mascarpone, granulated sugar, vanilla extract, and lemon juice until smooth and creamy.

4. Add Eggs and Pistachios:
   Add eggs one at a time, mixing well after each addition. Stir in pistachio butter and half of the chopped pistachios until well blended.

5. Fill and Bake:
   Pour the cheesecake batter over the cooled crust and smooth the top.
   Bake for 45–50 minutes, or until the center is set but slightly jiggly.

6. Cool Gradually:
   Turn off the oven and leave the cheesecake inside for 1 hour. Then refrigerate for at least 4 hours or overnight to set completely.

7. Prepare Whipped Cream:
   Beat heavy cream and powdered sugar until soft peaks form.

8. Decorate and Serve:
   Spread the whipped cream over the chilled cheesecake. Top with fresh raspberries and the remaining chopped pistachios. Drizzle honey over the top before serving.

Servings and Timing

• Servings: 10 servings

• Prep Time: 20 minutes

• Cook Time: 1 hour

• Cooling & Chill Time: 4 hours 10 minutes

• Total Time: 5 hours 30 minutes

• Calories: 485 kcal per serving

Variations

• Chocolate Drizzle: Replace the honey with a dark chocolate drizzle for a richer finish.

• Berry Medley: Use a combination of fresh berries such as blueberries, strawberries, and raspberries for a colorful topping.

• Almond Substitute: Swap pistachios for almonds or cashews if preferred.

• Crust Variation: Use pistachio cookie crumbs or shortbread cookies for a unique twist on the crust.

Storage/Reheating

• Storage: Keep the cheesecake covered and refrigerated for up to 5 days.

• Freezing: Wrap slices tightly in plastic wrap and place in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

• Reheating: Not recommended. Cheesecake is best served chilled.

FAQs

Can I use store-bought pistachio butter?

Yes, store-bought pistachio butter works well. Ensure it’s unsweetened for best results.

Can I use frozen raspberries?

Yes, but thaw and drain them well to prevent excess moisture from affecting the topping.

What can I use instead of mascarpone?

Cream cheese can be used as a full substitute, or mix with sour cream for added tang.

How do I prevent my cheesecake from cracking?

Avoid overmixing, do not overbake, and allow the cheesecake to cool slowly in the oven before chilling.

Can I make this cheesecake in advance?

Absolutely. It’s best made a day ahead and chilled overnight.

Can I skip the whipped cream topping?

Yes, though it adds a light contrast to the dense cheesecake. Alternatively, use plain Greek yogurt for a tangy alternative.

Is this cheesecake gluten-free?

Not as written. Use gluten-free graham crackers or another GF crust base to make it gluten-free.

Can I bake this in a different pan?

You can use a deep 9-inch round cake pan. Line it well and bake slightly longer. Cooling and removing may be more challenging without a springform pan.

How long should I let the cheesecake cool before refrigerating?

Let it cool in the oven for 1 hour, then transfer it to the fridge for at least 4 hours or overnight.

What’s the best way to slice the cheesecake cleanly?

Use a sharp knife dipped in hot water and wiped clean between each cut.

Conclusion

Elegant Pistachio Raspberry Crunch Cheesecake is a sophisticated dessert that delivers a delightful balance of flavors and textures—from the creamy pistachio filling to the fresh raspberry topping and crunchy crust. Beautiful, indulgent, and sure to impress, it’s the perfect ending to any special meal or celebration.

Elegant Pistachio Raspberry Crunch Cheesecake

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• Author: Olivia
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 5 hours 30 minutes (includes chilling)
• Yield: 10 servings
• Category: Dessert
• Method: Baking
• Diet: Vegetarian

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Description

This Elegant Pistachio Raspberry Crunch Cheesecake combines creamy pistachio-infused filling, a golden graham cracker crust, juicy raspberries, and a cloud of whipped cream. Finished with chopped pistachios and a honey drizzle, it’s a sophisticated showstopper perfect for any special occasion. Keyword: Pistachio Raspberry Cheesecake

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Ingredients

Crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/3 cup unsalted butter, melted

Filling:

• 2 cups cream cheese, softened

• 1 cup mascarpone cheese, softened

• 1/2 cup granulated sugar

• 2 teaspoons vanilla extract

• 1 tablespoon lemon juice

• 3 large eggs

• 1/4 cup pistachio butter

• 1/2 cup chopped shelled pistachios

Topping:

• 1 cup fresh raspberries

• 1/2 cup chopped shelled pistachios (remaining)

• 1 tablespoon honey

Whipped Cream:

• 1 cup heavy cream

• 1 tablespoon powdered sugar

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Instructions

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press into the pan base and bake for 10–12 minutes. Cool completely.

3. In a large bowl, beat cream cheese, mascarpone, sugar, vanilla, and lemon juice until smooth.

4. Add eggs one at a time, beating after each addition.

5. Mix in pistachio butter and ½ cup of chopped pistachios until well combined.

6. Pour batter over the cooled crust and smooth the top.

7. Bake for 45–50 minutes, or until the center is set but slightly jiggly.

8. Turn off oven and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.

9. Before serving, whip heavy cream with powdered sugar until soft peaks form. Spread over the chilled cheesecake.

10. Top with fresh raspberries, remaining chopped pistachios, and a drizzle of honey.

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Notes

• Pistachio butter adds a deep, nutty richness—don’t skip it!

• For a more vibrant look, reserve a few whole raspberries and pistachios for the very top.

• Keeps well refrigerated for up to 3–4 days.