Description
A creamy, no-bake cheesecake with a nutty pistachio crust, rich filling, and tangy raspberry swirl, perfect for special occasions.
Ingredients
- 1 1/2 cups crushed graham crackers
- 1/2 cup finely chopped pistachios
- 1/3 cup melted butter
- 2 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, whipped
- 1/2 cup raspberry jam, warmed
- Fresh raspberries and pistachios for garnish
Instructions
- Mix graham crackers, pistachios, and melted butter; press into a 9-inch springform pan and chill for 30 minutes.
- Beat cream cheese, powdered sugar, and vanilla until smooth; fold in whipped cream until combined.
- Spread filling over crust, then drizzle with warmed raspberry jam and swirl with a knife.
- Refrigerate for at least 4 hours or overnight until set, then garnish with fresh raspberries and pistachios before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American