Amazing Pistachio Raspberry Cheesecake in 5 Simple Steps
A stunning no-bake dessert that tastes as good as it looks!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups crushed graham crackers or pistachio shortbread
- 1/4 cup melted butter
- 8 oz cream cheese, softened
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 cup pistachio paste
- 1 tsp vanilla extract
- 1/2 cup heavy cream (whipped)
- 1/2 tsp gelatin (optional, for firmness)
- 1/2 cup fresh raspberries (plus more for topping)
- 1/4 cup finely chopped pistachios (for garnish)
- Powdered sugar (for dusting)
Instructions
- Mix crushed graham crackers (or pistachio shortbread) with melted butter and press into molds or ramekins. Chill for 15 minutes.
- Beat cream cheese, mascarpone, and powdered sugar until silky smooth. Add pistachio paste and vanilla.
- Fold in the whipped cream gently. If using, bloom gelatin in warm water and mix it in.
- Spoon filling into molds halfway, add 1–2 raspberries in the center, then fill the rest. Chill at least 4 hours or overnight.
- Top with fresh raspberries, chopped pistachios, and a dusting of powdered sugar.
Notes
- Chill for at least 4 hours for best results.
- Gelatin helps with slicing.
- Use fresh raspberries for the best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg