This raspberry and pistachio cheesecake is a rich, no-bake dessert recipe combining a smooth pistachio filling with a vibrant raspberry swirl and a crunchy biscuit base. The creamy texture, fresh berry topping, and nutty pistachio flavor create a beautiful balance of sweetness and tang. Light to prepare yet visually stunning, this dessert is ideal for gatherings, family dinners, and anyone who loves pistachio-based sweets.

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A Quick Look at the Recipe

• Recipe Name: Raspberry and Pistachio Cheesecake
• Ready In: ~30 minutes prep + chilling
• Serves: 8
• Calories: ~444 kcal per slice
• Main Ingredients: Digestive biscuits, unsalted butter, cream cheese, heavy cream, pistachio paste, raspberries, sugar, crushed pistachios
• Dietary Info: Contains gluten & dairy (vegetarian-friendly depending on base and toppings)
• Why You’ll Love It: This raspberry and pistachio cheesecake is a no-bake dessert with a luxurious creamy filling, tangy raspberry layers, and a crunchy nutty finish — easy to assemble but looks professionally made.

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Why This Recipe Works

This delicious dessert works so well because it brings together layers of texture and complementary flavors. The buttery, crisp base supports a soft and silky pistachio filling made from cream cheese and pistachio paste. Heavy cream adds structure without needing any baking, making this cheesecake foolproof even for beginner bakers.

Raspberry adds a tart contrast to the creamy filling, preventing the dessert from feeling too rich. The pistachios on top add a satisfying crunch and enhance the natural nutty aroma. You can customize the decoration depending on your preference — keep it simple or make it show-stopping with extra raspberries, swirls, or piped pistachio cream.

This raspberry and pistachio cheesecake recipe is perfect for dinner parties, family celebrations, birthdays, or as an anytime special dessert.

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Ingredients for the Raspberry and Pistachio Cheesecake

For the Base

• 250 g digestive biscuits (or similar)
• 100 g unsalted butter, melted

For the Pistachio Cheesecake Filling

• 500 g full-fat cream cheese
• 350 ml heavy cream (whipping cream)
• 120 g pistachio paste (store-bought or homemade)
• 80 g sugar
• A small pinch of salt
• 4–5 drops green food coloring (optional)
• ¼ tsp almond extract (optional, enhances nutty flavor)

For the Raspberry Sauce

• 200 g frozen raspberries
• 1–2 tbsp water
• 1–2 tbsp sugar (optional, depending on preferred sweetness)

For Decoration

• Fresh raspberries
• Crushed pistachios
• Extra pistachio cream for filling raspberries or drizzling on top

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Tips and Substitutions

Vegan Version

• Swap butter for coconut oil or vegan butter
• Use coconut cream in place of heavy cream
• Choose vegan cream cheese for the filling

Keto-Friendly Variation

• Use an almond flour base instead of biscuits
• Replace sugar with erythritol or monk fruit
• Skip the raspberry sugar

White Chocolate Variation

• Replace raspberry topping with white chocolate ganache
• Garnish with white chocolate curls and chopped pistachios

Whipping Cream Tips

• Whip until stiff peaks form
• Use cold cream and cold mixing equipment
• Fold gently into the cream cheese for a smooth, airy texture

Chilling

• Chill at least 4 hours, ideally overnight, for the perfect set.

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How to Make Raspberry and Pistachio Cheesecake

Step 1 — Prepare the Biscuit Base

1. Add the digestive biscuits to a food processor.
2. Blitz until fine crumbs form.
3. Transfer to a bowl and mix with melted butter until evenly coated.
4. Pour the mixture into a springform pan.
5. Press down firmly using the bottom of a glass or spoon.
6. Cover and refrigerate for 30 minutes to set.

Step 2 — Make the Raspberry Sauce

1. Add frozen raspberries and water to a saucepan.
2. Cook over medium heat for 2–3 minutes, then simmer another 2–3 minutes.
3. Allow to cool slightly.
4. Blend until smooth and set aside to cool completely.

Step 3 — Prepare the Pistachio Filling

1. Pour the heavy cream into a bowl and whip until stiff peaks form (about 3–5 minutes).
2. In a separate bowl, combine cream cheese, sugar, salt, pistachio paste, and almond extract.
3. Whisk until smooth and fully blended.
4. Fold the whipped cream into the pistachio mixture gently, adding in stages.
5. Add food coloring if desired.

Assemble

Step 4 — Layer the Cheesecake

1. Spread half the pistachio filling over the chilled biscuit base.
2. Spoon the raspberry sauce over the filling.
3. Drag a skewer or toothpick in circular motions to create swirls.
4. Add the remaining pistachio filling and smooth the surface.

Step 5 — Chill

• Cover the cheesecake and refrigerate 6 hours or overnight to fully set.

Step 6 — Decorate

• Top with crushed pistachios
• Add fresh raspberries
• Fill raspberries with pistachio cream or drizzle more pistachio cream on top
• Slice and serve chilled

This raspberry and pistachio cheesecake is creamy, indulgent, and beautifully balanced — the perfect dessert recipe for any special moment or sweet craving.

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