What makes pistachio raspberry cheesecake unique?

It’s the pairing of bold and delicate flavors. Pistachio brings an earthy richness, while raspberry adds a bright, tangy contrast. Together, they create a perfectly balanced dessert that’s creamy, nutty, and just sweet enough. The combination of textures, from the crunchy base to the smooth filling and fresh fruity topping, sets this cheesecake apart from anything else on the dessert table.

Can I use frozen raspberries instead of fresh ones?

Yes, frozen raspberries work well, especially for the topping. Just be sure to thaw and pat them dry before using to avoid extra moisture that can cause bleeding or sogginess. While fresh raspberries offer a firmer texture and more vibrant presentation, frozen ones are a great substitute when fresh fruit isn’t in season.

How can I incorporate pistachios into the cheesecake?

There are several ways to incorporate pistachios. You’ll use crushed pistachios in the crust for texture and BAM Pistachio Spread in the filling for rich flavor. You can also fold finely chopped pistachios into the batter or sprinkle them on top with the raspberries. Choose unsalted, lightly roasted pistachios for the best results.

Is there a no-bake version of this cheesecake?

Yes. For a no-bake pistachio raspberry cheesecake, skip the eggs and flour, and firm up the filling with whipped cream and gelatin. Chill it overnight until set. No baking is required. Just layer, chill, top, and serve. It’s perfect for warm-weather days when you want dessert without turning on the oven.

Pistachio Raspberry Cheesecake: Easy,Creamy

Name: Pistachio Raspberry Cheesecake: A Luscious Dessert You’ll Keep Making
Prep time: 30 min
Cook time: 1 h
Total time: 6 h
Cuisine: Fusion
Ingredients: 120 g butter biscuits; 30 g shelled unsalted pistachios, crushed; 50 g unsalted melted butter; ; 300 g cream cheese (e.g. Philadelphia); 120 ml sweet cream; 90 g powdered sugar; 80 g BAM Pistachio spread; 2 eggs; 1 teaspoon BAM Vanilla paste; 2 teaspoons lemon juice; 8 g flour; ; 150 g BAM Raspberry jam without added sugar; 50 g fresh raspberries (or frozen) for decoration; 30 g chopped pistachios for decoration

Description

A stunning pistachio raspberry cheesecake with a crunchy pistachio base, creamy pistachio filling, and fresh raspberry topping.

Ingredients

Scale

FOR THE BISCUIT-PISTACHIO BASE:

120 g butter biscuits

30 g shelled unsalted pistachios, crushed

50 g unsalted melted butter

FOR THE PISTACHIO CREAM:

300 g cream cheese (e.g. Philadelphia)

120 ml sweet cream

90 g powdered sugar

80 g BAM Pistachio spread

2 eggs

1 teaspoon BAM Vanilla paste

2 teaspoons lemon juice

8 g flour

FOR THE RASPBERRY TOPPING:

150 g BAM Raspberry jam without added sugar

50 g fresh raspberries (or frozen) for decoration

30 g chopped pistachios for decoration

Instructions

1. Grind the biscuits to a fine powder and mix them with the crushed pistachios and melted butter.

2. Press the mixture evenly into the bottom of a 20 cm diameter cake tin lined with baking paper.

3. Place in the fridge for 15–20 minutes to set.

4. Beat the cream cheese and icing sugar until smooth.

5. Add the sweet cream, BAM Pistachio Spread, BAM Vanilla Paste and lemon juice and mix well.

6. Gradually add the eggs, one at a time, and gently fold in. Stir in the flour to make a smooth cream.

7. Pour the cream on the cooled biscuit base and level the surface.

8. Preheat the oven to 150°C.

9. Bake the cheesecake in a water bath for about 50–60 minutes, until the edges are firm and the centre is still slightly shaky.

10. Leave the cheesecake in the oven with the door slightly ajar for 30 minutes, then cool completely and refrigerate at least 4–6 hours.

11. Spread raspberry jam evenly over the cooled cheesecake.

12. Garnish with raspberries and chopped pistachios.

13. Slice and serve cold.

Notes

For no-bake version, omit eggs and flour. Use whipped cream and a little gelatin.

Can be frozen without toppings for up to 1 month.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 18g
Sodium: 210mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 6g
Cholesterol: 85mg

Keywords: pistachio raspberry cheesecake, no-bake pistachio cheesecake, easy pistachio dessert