Description
Raspberry Pistachio Cheesecake – No-Bake & Sliceable — perfect for desserts and sweet occasions or make-ahead entertaining. Makes 8 slices in 5 hours 35 minutes with 14 simple ingredients and no oven required.
Ingredients
Scale
- 1 cup pistachios, finely ground
- 1/2 cup digestive biscuit crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
- 2 cups fresh raspberries
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
- 1 cup whole raspberries (for topping)
- 1/2 cup crushed pistachios (for topping)
Instructions
- Pulse 1 cup finely ground pistachios with digestive biscuit crumbs, melted butter, and sugar; press firmly into a 9-inch pan and chill 30 minutes.
- Beat softened cream cheese with powdered sugar and vanilla extract until completely silky, with no lumps remaining, about 3 minutes.
- Fold whipped heavy cream into the cream cheese mixture gently, then spread evenly over the chilled crust and refrigerate 1 hour.
- Simmer fresh raspberries with sugar and lemon juice for 10 minutes, stir in the cornstarch slurry, then strain and cool completely.
- Pour cooled raspberry sauce over the filling, top with whole raspberries and crushed pistachios, then chill 4 hours before slicing.
Notes
- Fridge: Store assembled cheesecake covered with plastic wrap or in an airtight container for up to 4 days. Place it on the middle shelf away from strong-smelling foods, as cream cheese absorbs odors easily. The crust stays crispest through day two; after that it softens slightly but remains delicious.
- Freezer: Wrap individual slices in plastic wrap, then aluminum foil, and place inside a freezer-safe bag. They keep for up to 2 months. Freeze without fresh berry topping—add those after thawing. Label each package with the date per food storage guidelines.
- Oven Reheat: This dessert is best served cold, but if you prefer a slightly softened texture, place a slice on an oven-safe plate in a 5-minute session at 300°F (150°C). Watch carefully—the filling melts quickly. Remove once barely warm to the touch for a mousse-like consistency.
- Microwave Reheat: Place a single frozen slice on a plate and microwave at 30% power for 45 seconds to 1 minute. This gently thaws without melting the cream cheese filling. Let it rest for 2 minutes before eating to allow the texture to stabilize.
- Air Fryer Reheat: Not recommended for this dessert. The high circulating heat will melt the cream cheese filling and dry out the crust. Instead, simply transfer a frozen slice to the fridge and thaw for 4 hours. Serve chilled for the intended sliceable, creamy texture.
- Prep Time: 25
- Cook Time: 10
- Category: Desserts & Sweets
- Method: No-bake (chilled set)
- Cuisine: Not specified
Nutrition
- Serving Size: 1 slices
- Calories: 412 calories
- Sugar: 29g
- Sodium: 245mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12 g (estimated)
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 78mg