Description
A no-bake, multi-layered cheesecake that blends a nutty pistachio-graham crust with tangy raspberry filling and a smooth vanilla cream cheese topping. Finished with fresh raspberries and crushed pistachios, it’s a stunning and delicious centerpiece dessert.
Ingredients
For the Pistachio-Graham Crust
- 1 cup graham cracker crumbs
- 1/2 cup finely ground pistachios
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- Pinch of salt
For the Raspberry Cheesecake Layer
- 1 1/2 cups fresh or thawed raspberries
- 2 tbsp lemon juice
- 1 tbsp granulated sugar
- 2 tsp gelatin powder
- 2 tbsp cold water
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 cup heavy cream, whipped
For the Vanilla Cream Cheese Layer
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream, whipped
For the Topping
- 1 cup fresh raspberries
- 2 tbsp raspberry jam (optional)
- 2 tbsp chopped pistachios
Instructions
- Make the Crust: Mix graham cracker crumbs, ground pistachios, sugar, salt, and melted butter. Press into a 9-inch springform pan and chill for 20 minutes.
- Prepare Raspberry Layer:
- Simmer raspberries, lemon juice, and sugar.
- Bloom gelatin in cold water, then stir into warm raspberry mixture. Cool slightly.
- Beat cream cheese with powdered sugar. Fold in raspberry mixture and whipped cream.
- Pour over crust and chill for 30-40 minutes.
- Prepare Vanilla Layer:
- Beat cream cheese with powdered sugar and vanilla.
- Fold in whipped cream.
- Spread over raspberry layer and refrigerate 4 hours or overnight.
- Top and Serve:
- Decorate with fresh raspberries and chopped pistachios.
- Warm jam and drizzle if using.