Name: Raspberry Pistachio Cheesecake Delight
Ingredients: 1 ½ cups digestive biscuits or graham crackers, crushed; ¼ cup melted butter; 2 tbsp finely chopped pistachios or 1 tsp pistachio paste (optional); 16 oz (450g) cream cheese, softened; ½–¾ cup sugar (powdered or granulated); ¼–⅓ cup pistachio paste or finely ground pistachios; 1 cup heavy cream, whipped to soft peaks; (Optional) ¼ tsp pistachio extract or drop of green food coloring; 1 cup fresh or frozen raspberries; 2–3 tbsp sugar (adjust to taste); 1–2 tbsp water; (Optional) 1 tsp lemon juice; Crushed pistachios; Fresh raspberries; Mint leaves

Description

This Raspberry Pistachio Cheesecake Delight is a creamy, elegant fusion of nutty pistachio and tart raspberry. With a buttery biscuit base, smooth pistachio-infused filling, and a bright raspberry topping, it’s a luxurious no-bake dessert that looks stunning and tastes even better — perfect for celebrations and make-ahead entertaining.

Ingredients

Scale

For the Crust

1 ½ cups digestive biscuits or graham crackers, crushed
¼ cup melted butter
2 tbsp finely chopped pistachios or 1 tsp pistachio paste (optional)

For the Pistachio Filling

16 oz (450g) cream cheese, softened
½–¾ cup sugar (powdered or granulated)
¼–⅓ cup pistachio paste or finely ground pistachios
1 cup heavy cream, whipped to soft peaks
(Optional) ¼ tsp pistachio extract or drop of green food coloring

For the Raspberry Sauce / Topping

1 cup fresh or frozen raspberries
2–3 tbsp sugar (adjust to taste)
1–2 tbsp water
(Optional) 1 tsp lemon juice

Optional Garnish

Crushed pistachios
Fresh raspberries
Mint leaves

Instructions

1. Prepare the Crust

Mix crushed biscuits with melted butter (and pistachios if using).
Press into the bottom of a springform pan.
Chill while you prepare the filling.

2. Make the Pistachio Filling

Beat softened cream cheese and sugar until smooth.
Add pistachio paste or ground pistachios and mix well.
In a separate bowl, whip heavy cream to soft peaks.
Gently fold whipped cream into the pistachio mixture.
Add pistachio extract or coloring if desired.

3. Make the Raspberry Sauce

Add raspberries, sugar, and water to a saucepan.
Cook until berries break down and turn saucy.
Strain if you prefer a seedless sauce.
Let cool completely.

4. Assemble the Cheesecake

Spread two-thirds of the pistachio filling over the crust.
Spoon or pour raspberry sauce on top — swirl or leave as a layer.
Add remaining pistachio filling on top, or keep raspberry layer exposed for contrast.

5. Chill to Set

Cover and refrigerate at least 4 hours, preferably overnight.

6. Garnish & Serve

Release from the pan.
Top with crushed pistachios, fresh raspberries, or mint.
Slice and serve chilled

Notes

Soften cream cheese fully to avoid lumps.
Do not skip the chill time — this ensures a firm, sliceable texture.
For a more refined topping, strain raspberry sauce to remove seeds.
Fold whipped cream gently to keep the filling airy and smooth.

Nutrition

Calories: 380kcal
Fat: 27g
Carbohydrates: 35g
Protein: 6g