If you’re looking for a dessert that impresses without turning on the oven, this No-Bake Raspberry Pistachio Cheesecake is just the ticket. With a creamy texture and vibrant flavor, it’s a delightful treat that captures the essence of summer with every bite. Perfect for gatherings or a sweet indulgence at home, this cheesecake is sure to satisfy your sweet tooth.
Imagine a creamy, velvety cheesecake adorned with fresh raspberries and crunchy pistachios. This recipe combines the tartness of raspberries with the subtle nuttiness of pistachios, resulting in an elegant dessert that feels both indulgent and refreshing. Plus, it’s a breeze to prepare!
A Refreshing No-Bake Cheesecake Delight
This No-Bake Raspberry Pistachio Cheesecake is a luscious dessert that features a buttery graham cracker crust, creamy cheesecake filling, and a beautiful raspberry topping. The combination of tangy raspberries and nutty pistachios creates a flavor profile that is both rich and refreshing, making it an excellent choice for warm weather celebrations.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1/2 cup fresh raspberries (plus extra for garnish)
- 1/4 cup pistachios, chopped (plus extra for garnish)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Prepare the Crust: In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Chill in the refrigerator while you prepare the filling.
- Make the Cheesecake Filling: In another bowl, beat the softened cream cheese until smooth. Gradually add in the powdered sugar, vanilla extract, and lemon juice, mixing until well combined.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Add Raspberries and Pistachios: Fold in the fresh raspberries and chopped pistachios, reserving some for garnish. Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula.
- Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or until set.
- Serve: Once set, carefully remove the springform pan. Garnish with additional fresh raspberries and chopped pistachios before slicing and serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 10 slices
- Calories: 320kcal
- Fat: 22g
- Protein: 4g
- Carbohydrates: 28g
