Raspberry Pistachio Cheesecake

There’s something irresistible about the combination of sweet raspberries and rich, nutty pistachios. When blended into a creamy cheesecake, the flavors complement each other in a way that feels indulgent yet perfectly balanced.

This Raspberry Pistachio Cheesecake is more than just a dessert—it’s a showstopper. Whether you’re hosting a dinner party, celebrating a special occasion, or simply craving a homemade treat, this cheesecake will impress.

But what makes this cheesecake truly special? The contrast of textures. The crunchy pistachio crust, the velvety smooth cheesecake filling, and the bright, slightly tart raspberry topping come together beautifully. Every bite is a mix of nutty, creamy, and fruity perfection.

If you love a dessert that’s both elegant and delicious, keep reading—you won’t want to miss this recipe!

Why I Love This Recipe

There are plenty of cheesecake recipes out there, but this one stands out for a few key reasons:

First, the pistachio crust. Instead of the traditional graham cracker base, this recipe uses ground pistachios mixed with butter and a hint of sugar. It adds a slightly savory, nutty flavor that pairs beautifully with the creamy filling.

Then there’s the cheesecake layer. Rich, smooth, and just the right amount of sweetness, this filling has a hint of vanilla and a touch of lemon zest to enhance the flavors. The balance between cream cheese and mascarpone gives it an ultra-luxurious texture.

Finally, the raspberry topping. Instead of just placing fresh raspberries on top, this recipe uses a homemade raspberry sauce. It’s thick, slightly tangy, and adds a gorgeous vibrant color. Drizzling it over the cheesecake not only makes it visually stunning but also adds a refreshing contrast to the richness of the filling.

This cheesecake is perfect for any season—light enough for summer gatherings and festive enough for holiday tables. Plus, it keeps well in the fridge, making it a great make-ahead dessert!

Ingredients for Raspberry Pistachio Cheesecake

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A well-made cheesecake starts with the right ingredients. Here’s what you’ll need:

For the Pistachio Crust:

• 1 cup unsalted pistachios, finely ground
• 1/2 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 8 oz mascarpone cheese
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 2 tbsp cornstarch

For the Raspberry Topping:

• 1 1/2 cups fresh raspberries
• 1/3 cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch mixed with 2 tbsp water

Each ingredient plays a key role in the final texture and flavor. The mascarpone makes the filling extra smooth, the cornstarch helps thicken the cheesecake without cracking, and the lemon zest brightens the flavors.

How Much Time Will You Need?

This cheesecake requires some patience, but it’s well worth the effort!

• Prep time: 20 minutes
• Baking time: 55 minutes
• Chilling time: At least 6 hours (preferably overnight)
• Total time: Around 7 hours (including chilling)

The long chill time is essential—it allows the flavors to meld and ensures a firm, creamy texture.

How to Make This Raspberry Pistachio Cheesecake

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.

In a food processor, pulse the pistachios until finely ground. Add the graham cracker crumbs and sugar, then pulse again to combine. Pour in the melted butter and process until the mixture looks like wet sand.

Press the crust mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese and mascarpone together until smooth. Add the sugar and continue mixing until fully incorporated.

One at a time, add the eggs, mixing on low speed to avoid overbeating. Stir in the vanilla extract, lemon zest, and cornstarch until just combined.

Pour the filling over the cooled crust, smoothing the top with a spatula.

Step 3: Bake the Cheesecake

Place the cheesecake in the oven and bake for 50-55 minutes. The edges should be set, but the center will still be slightly wobbly.

Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to prevent cracking.

Step 4: Make the Raspberry Topping

While the cheesecake cools, combine the raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook for 5 minutes until the raspberries break down.

Mix the cornstarch with water and stir it into the raspberry mixture. Continue cooking until the sauce thickens. Remove from heat and let it cool completely.

Step 5: Chill and Assemble

Once the cheesecake is at room temperature, cover it and refrigerate for at least 6 hours or overnight.

Before serving, spread the raspberry topping over the cheesecake and garnish with additional pistachios.

Substitutions

If you need to tweak the recipe, here are some great alternatives:

• For the crust: Use almond flour instead of pistachios for a different nutty flavor.
• For the filling: Swap mascarpone with sour cream for a tangier taste.
• For the topping: Try a mixed berry compote if you don’t have raspberries on hand.

Each substitution will slightly change the flavor, but the result will still be delicious!

Best Side Dishes for Raspberry Pistachio Cheesecake

Pairing this cheesecake with the right side dish can make it even more enjoyable. Here are three perfect accompaniments:

1. Vanilla Bean Ice Cream – The cold, creamy vanilla pairs beautifully with the tangy raspberry topping.
2. Espresso or Dark Coffee – The bitterness of coffee balances the richness of the cheesecake.
3. Fresh Berries and Whipped Cream – A simple but elegant way to enhance the flavors.

Serving and Presentation Tips

A beautifully presented cheesecake can take your dessert experience to the next level. Whether you’re serving it at a dinner party or indulging in a quiet moment at home, here’s how to make it look as stunning as it tastes.

1. Smooth, Clean Slices

To achieve perfect slices, use a sharp knife and wipe it clean between cuts. Running the knife under hot water before slicing also helps create smooth edges.

2. Garnish for a Professional Look

A few simple garnishes can make your cheesecake look like it came from a bakery. Consider:

• Chopped pistachios for extra crunch and color
• Fresh raspberries arranged in a circular pattern
• A light dusting of powdered sugar for a refined touch
• Mint leaves for a pop of green contrast

3. Plating and Drizzling

For a restaurant-style presentation, drizzle extra raspberry sauce on each plate before placing the cheesecake slice on top. You can also add a dollop of whipped cream on the side.

Tips and Tricks to Make This Recipe Even Better

Even the best cheesecake recipes can be improved with a few expert tips. Here’s how to ensure yours turns out flawless every time.

1. Use Room Temperature Ingredients

Cold cream cheese can lead to a lumpy filling. Let all dairy ingredients come to room temperature before mixing.

2. Avoid Overmixing

Overbeating the batter incorporates too much air, which can cause cracks in the cheesecake. Mix just until everything is combined.

3. Bake in a Water Bath (Optional but Recommended)

A water bath creates gentle, even heat and prevents cracks. Wrap the springform pan in foil and place it in a larger pan with 1 inch of hot water before baking.

4. Chill Overnight for the Best Texture

Cheesecake tastes best when it has had at least 6 hours (preferably overnight) to set in the fridge. This helps the flavors develop and creates a firm yet creamy texture.

Common Mistakes to Avoid

Cheesecake can be tricky, but avoiding these common mistakes will ensure a perfect result every time.

1. Not Lining the Springform Pan

If you skip parchment paper on the bottom, your crust may stick, making it difficult to serve clean slices.

2. Opening the Oven Door Too Soon

Sudden temperature changes can cause the cheesecake to sink or crack. Keep the oven door closed until at least 45 minutes into baking, and let the cheesecake cool inside the oven for an hour after baking.

3. Not Letting It Chill Long Enough

Rushing the chilling process leads to a runny cheesecake. Give it the full 6+ hours in the fridge.

How to Store Raspberry Pistachio Cheesecake

Proper storage keeps your cheesecake fresh and delicious.

Refrigerator Storage

• Store cheesecake covered in the fridge for up to 5 days.
• Use a cake container or wrap it tightly with plastic wrap to prevent it from absorbing fridge odors.

Freezer Storage

• To freeze a whole cheesecake: Wrap it tightly in plastic wrap, then in foil, and freeze for up to 3 months.
• To freeze slices: Wrap each slice individually for easy grab-and-go desserts.
• To thaw: Transfer to the fridge overnight before serving.

FAQ

1. Can I make this cheesecake without a springform pan?

A springform pan is ideal for cheesecakes, but you can use a deep dish pie pan or a cake pan lined with parchment paper. Just note that serving will be trickier.

2. What if I don’t have mascarpone cheese?

You can substitute mascarpone with sour cream or Greek yogurt for a similar creamy texture with a slightly tangier flavor.

3. How do I prevent my cheesecake from cracking?

Use a water bath, avoid overmixing, and let it cool slowly in the oven before refrigerating.

4. Can I use frozen raspberries for the topping?

Yes! Frozen raspberries work well. Just cook them a little longer to remove excess moisture.

5. What’s the best way to cut clean slices?

Use a hot knife, wiping it clean between each slice for perfect, smooth edges.

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