Indulge in Raspberry Pistachio Cheesecake, a Zesty Berry Dessert that combines creamy lemon cheesecake with a vibrant raspberry mousse and a nutty pistachio crust. Perfect for holidays, dinner parties, or a wholesome treat, this health-conscious dessert balances rich flavors with nutrient-packed ingredients like raspberries and pistachios. Easy to make and visually stunning, Raspberry Pistachio Cheesecake is a delightful way to satisfy your sweet tooth while keeping wellness in mind!
Ingredients for Raspberry Pistachio Cheesecake
Here’s what you’ll need for Raspberry Pistachio Cheesecake (serves 12):
Pistachio Crust:
- 1 cup (120g) shelled pistachios, finely ground
- ½ cup (50g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- ¼ cup (60g) unsalted butter, melted
Lemon Cream Cheese Layer:
- 16 oz (450g) cream cheese, room temperature
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- ¼ cup (60ml) heavy cream
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Raspberry Mousse Layer:
- 1 cup (120g) raspberries, pureed and strained
- ½ cup (100g) granulated sugar
- 1 ½ tsp gelatin, dissolved in 2 tbsp water
- 1 cup (240ml) heavy cream, whipped to soft peaks
Topping:
- Fresh raspberries
- Whipped cream
- Crushed pistachios
- Raspberry coulis
- Lemon zest
Equipment
- 9-inch springform pan
- Food processor or blender
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
- Cooling rack
- Airtight container for storage
Ingredient Tips
- Pistachios: Finely ground pistachios add heart-healthy fats; ensure they’re unsalted for balanced flavor in this Zesty Berry Dessert.
- Raspberries: Fresh or frozen work for the mousse; strain puree to remove seeds for a smooth texture.
- Cream Cheese: Use full-fat, room-temperature cream cheese for a creamy Raspberry Pistachio Cheesecake; low-fat is a lighter option.
- Gelatin: Dissolve carefully in warm water to ensure the mousse sets properly.
- Lemon Zest: Fresh zest enhances the citrusy brightness; avoid the bitter white pith.
Directions for Raspberry Pistachio Cheesecake
Let’s create this Raspberry Pistachio Cheesecake—a vibrant Zesty Berry Dessert!
Prepare the Pistachio Crust
- I preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a bowl, I mix 1 cup ground pistachios, ½ cup graham cracker crumbs, ¼ cup sugar, and ¼ cup melted butter.
- I press the mixture firmly into the pan’s base and bake for 10 minutes. I let it cool completely.
Make the Lemon Cream Cheese Layer
- I beat 16 oz cream cheese with ½ cup sugar until smooth.
- I add 2 eggs one at a time, mixing gently, then incorporate ¼ cup heavy cream, 2 tbsp lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla extract.
- I pour this over the cooled crust and bake for 25 minutes until just set.
- I cool and chill for 1 hour in the fridge for this Zesty Berry Dessert.
Prepare the Raspberry Mousse
- In a blender, I puree 1 cup raspberries, strain to remove seeds, and mix with ½ cup sugar and 1 ½ tsp gelatin dissolved in 2 tbsp water.
- I gently fold in 1 cup whipped cream and spread the mousse over the chilled lemon layer.
- I refrigerate for 2 hours until set.
Garnish and Serve
- Before serving, I decorate Raspberry Pistachio Cheesecake with fresh raspberries, whipped cream, crushed pistachios, raspberry coulis, and a sprinkle of lemon zest for a stunning presentation.
Nutrition
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Chill Time: 3 hours
- Total Time: 4 hours 5 minutes
- Servings: 12
- Calories: ~490 kcal per serving
- Macros per Serving: 30g carbs, 6g protein, 38g fat, 2g fiber
Variations
- Berry Swap: Use strawberry or blueberry puree for a different Zesty Berry Dessert mousse flavor.
- Gluten-Free: Replace graham cracker crumbs with gluten-free crumbs or extra ground pistachios.
- Low-Sugar: Substitute half the sugar with a sugar alternative like stevia for a lighter Zesty Berry Dessert.
- Almond Crust: Swap pistachios for almonds for a different nutty crunch.
- Citrus Twist: Use orange zest instead of lemon for a unique citrus note, inspired by Layla Cooks’ creative recipes.
Serving Ideas:
- Pair with Layla Cooks’ Creamy Coffee Cheesecake for a decadent dessert spread.
- Serve with Layla Cooks’ light Moscato or iced herbal tea for a refreshing contrast.
- Offer at gatherings with Layla Cooks’ cucumber blueberry feta salad for a lighter side.
Storage
I store Raspberry Pistachio Cheesecake covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days to maintain its fresh, creamy texture. For freezing, I wrap individual slices tightly in plastic wrap and foil, storing for up to 2 months. I thaw slices in the fridge overnight and add fresh garnishes before serving.
Serving Tips
- Presentation: Slice Raspberry Pistachio Cheesecake cleanly and arrange on a platter with vibrant raspberries and whipped cream swirls.
- Garnish: Drizzle extra raspberry coulis and sprinkle crushed pistachios for a stunning Zesty Berry Dessert.
- Pairing: Enjoy with Prosecco, lemon-infused water, or Layla Cooks’ spiced chai tea to complement the citrus and berry notes.
- Portion Size: 1 slice per person for a rich dessert; smaller wedges for lighter servings.
- Occasions: Perfect for holidays, summer parties, or health-conscious gatherings.
FAQs
Can I make Raspberry Pistachio Cheesecake ahead of time?
Yes, prepare Raspberry Pistachio Cheesecake up to 2 days ahead, chilling in the fridge for optimal flavor and texture.
What can I use instead of a springform pan?
A deep pie pan or cake pan lined with parchment paper works for easy removal of this Zesty Berry Dessert.
How do I prevent cracks in the cheesecake?
Avoid overbeating eggs and cool gradually in the oven with the door cracked to prevent cracks in Raspberry Pistachio Cheesecake.
Can I use other fruits for the mousse layer?
Yes, blueberries or strawberries are great substitutes for raspberries in this Zesty Berry Dessert mousse.
Can I make this cheesecake lighter?
Use low-fat cream cheese and a sugar alternative like stevia for a lighter Raspberry Pistachio Cheesecake.
More Cheesecake Recipe You’ll Love
- Creamy Ube Cheesecake
- No-Bake Pineapple Heaven Cheesecake Dessert
- Decadent Strawberry Cheesecake Quesadillas
- Dark Chocolate Blackberry Cheesecake
- No-Bake Cherry Chocolate Cheesecake
Conclusion
Raspberry Pistachio Cheesecake is a stunning, health-conscious treat that blends creamy lemon cheesecake, vibrant raspberry mousse, and a nutty pistachio crust. Perfect for any occasion, this Zesty Berry Dessert is easy to prepare and packed with wholesome ingredients. Bake Raspberry Pistachio Cheesecake, share with loved ones, and enjoy a deliciously indulgent yet nutritious dessert!
Raspberry Pistachio Cheesecake
Ingredients
For the Pistachio Crust:
- 1 cup 120g shelled pistachios, finely ground
- ½ cup 50g graham cracker crumbs
- ¼ cup 50g granulated sugar
- ¼ cup 60g unsalted butter, melted
For the Lemon Cream Cheese Layer:
- 16 oz 450g cream cheese, room temperature
- ½ cup 100g granulated sugar
- 2 large eggs room temperature
- ¼ cup 60ml heavy cream
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the Raspberry Mousse Layer:
- 1 cup 120g raspberries, pureed and strained
- ½ cup 100g granulated sugar
- 1 ½ tsp gelatin dissolved in 2 tbsp water
- 1 cup 240ml heavy cream, whipped to soft peaks
For the Topping:
- Fresh raspberries
- Whipped cream
- Crushed pistachios
- Raspberry coulis
- Lemon zest
Instructions
Prepare the Pistachio Crust
- I preheat the oven to 350°F (175°C) and grease a 9-inch springform pan. In a bowl, I mix 1 cup ground pistachios, ½ cup graham cracker crumbs, ¼ cup sugar, and ¼ cup melted butter. I press the mixture firmly into the pan’s base and bake for 10 minutes. I let it cool completely.
Make the Lemon Cream Cheese Layer
- I beat 16 oz cream cheese with ½ cup sugar until smooth. I add 2 eggs one at a time, mixing gently, then incorporate ¼ cup heavy cream, 2 tbsp lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla extract. I pour this over the cooled crust and bake for 25 minutes until just set. I cool and chill for 1 hour in the fridge for this Zesty Berry Dessert.
Prepare the Raspberry Mousse
- In a blender, I puree 1 cup raspberries, strain to remove seeds, and mix with ½ cup sugar and 1 ½ tsp gelatin dissolved in 2 tbsp water. I gently fold in 1 cup whipped cream and spread the mousse over the chilled lemon layer. I refrigerate for 2 hours until set.
Garnish and Serve
- Before serving, I decorate Raspberry Pistachio Cheesecake with fresh raspberries, whipped cream, crushed pistachios, raspberry coulis, and a sprinkle of lemon zest for a stunning presentation.
Notes
- Substitute Options: For a lighter version, use low-fat cream cheese and substitute half the sugar with a sugar alternative.
- Serving Suggestions: Pair this cheesecake with a light Moscato or a crisp Prosecco to enhance the citrus and berry flavors.
- Storage Tips: Keep refrigerated and consume within 3 days for best freshness.
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