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

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

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
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.
In a large bowl, beat cream cheese, mascarpone, sugar, vanilla, and lemon juice until smooth.
Add eggs one at a time, beating after each addition.
Mix in pistachio butter and ½ cup of chopped pistachios until well combined.
Pour batter over the cooled crust and smooth the top.
Bake for 45–50 minutes, or until the center is set but slightly jiggly.
Turn off oven and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
Before serving, whip heavy cream with powdered sugar until soft peaks form. Spread over the chilled cheesecake.
Top with fresh raspberries, remaining chopped pistachios, and a drizzle of honey.

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.