Name: Elegant Pistachio Raspberry Crunch Cheesecake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 7 h
Cuisine: Fusion
Ingredients: 1/2 cup shelled unsalted pistachios; 1 1/2 cups graham cracker or digestive biscuit crumbs; 6 tablespoons unsalted butter, melted; 24 oz (3 blocks) cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1/2 cup sour cream; 1/4 cup heavy cream; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract (optional); 1/4 cup pistachio paste or finely ground pistachios; 1 cup fresh or frozen raspberries; 2 tablespoons raspberry preserves or sauce; 2 teaspoons cornstarch; 2 tablespoons granulated sugar (for raspberry swirl); Chopped pistachios or white chocolate curls (optional, for topping)

Jump to Recipe·Leave a Review

This elegant pistachio raspberry crunch cheesecake is a show-stopping dessert with layers of creamy pistachio cheesecake, tart raspberry swirl, and a buttery, crunchy crust that adds the perfect texture. I love how the richness of the pistachio blends with the brightness of the raspberry to create a balanced and memorable flavor. It’s the kind of dessert I bring out for special occasions or when I want to impress my guests with something truly refined.

Why You’ll Love This Recipe

I love this recipe because it brings together rich, nutty pistachios, fresh raspberries, and a satisfying crunch in one luxurious bite. The textures are incredible—from the smooth, velvety cheesecake filling to the buttery crisp crust and the bright ribbon of raspberry running through. I also like that it’s as beautiful as it is delicious, making it perfect for holidays, birthdays, or dinner parties. Elegant Pistachio Raspberry Crunch Cheesecake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pistachios (shelled, unsalted)
Graham crackers or digestive biscuits (for the crust)
Unsalted butter, melted
Cream cheese, softened
Granulated sugar
Eggs
Sour cream
Heavy cream
Vanilla extract
Almond extract (optional, enhances pistachio flavor)
Pistachio paste or ground pistachios
Fresh raspberries
Raspberry preserves or sauce
Cornstarch (for raspberry swirl)
White chocolate or chopped pistachios (optional, for topping)

Directions

I preheat my oven to 325°F (163°C) and prepare a springform pan by lining the bottom with parchment paper.
I make the crust by blending pistachios and graham crackers in a food processor, then mixing with melted butter. I press the mixture into the bottom of the pan and bake for 10 minutes, then let it cool.
For the raspberry swirl, I heat fresh raspberries with a bit of sugar and cornstarch until thickened, then strain to remove seeds.
In a large bowl, I beat cream cheese and sugar until smooth, then add eggs one at a time, followed by sour cream, heavy cream, vanilla, and pistachio paste.
I pour half the filling into the crust, swirl in some raspberry sauce, then repeat with the remaining batter and more raspberry sauce on top. I use a knife to gently swirl the layers.
I bake the cheesecake in a water bath for about 60–70 minutes, until the center is set but slightly jiggly.
Once baked, I turn off the oven and let the cheesecake cool inside with the door cracked for an hour before refrigerating overnight.
Before serving, I top it with chopped pistachios, white chocolate curls, or more raspberry sauce for extra elegance.

Servings and timing

This cheesecake serves about 12 people. It takes me around 30 minutes to prepare, 60–70 minutes to bake, and at least 6 hours (preferably overnight) to chill. So while it’s not quick, it’s absolutely worth the wait.

Variations

I sometimes replace the raspberry with blackberry or cherry swirl for a different fruit pairing. If I want a more intense pistachio flavor, I double the pistachio paste and skip the almond extract. For the crust, I’ve used shortbread cookies instead of graham crackers, which gives a richer base. I also love making mini versions in a muffin tin for individual servings.

storage/reheating

I store this cheesecake covered in the fridge for up to 5 days. It holds its shape and texture really well. If I want to freeze it, I slice it first and wrap individual pieces in plastic wrap and foil. When I’m ready to eat, I thaw it in the fridge overnight. I don’t reheat it—it’s best enjoyed chilled or at room temperature.

FAQs

Can I use store-bought pistachio paste?

Yes, I often use high-quality pistachio paste for convenience, and it gives great flavor and color. Just make sure it’s 100% pistachio without added sugar.

What if I don’t have a food processor?

If I don’t have one, I crush the graham crackers and pistachios in a zip-top bag using a rolling pin, and mix the crust by hand.

Can I use frozen raspberries?

Yes, I use frozen raspberries when fresh ones aren’t available. I just cook them down with sugar and cornstarch to make the swirl.

How do I prevent cracks in the cheesecake?

I always bake it in a water bath and let it cool slowly in the oven with the door cracked open. That prevents sudden temperature changes and keeps the top smooth.

Can I make it ahead of time?

Definitely. I usually make it the day before, since the flavor improves as it chills. It’s a perfect make-ahead dessert for entertaining.

Conclusion

This elegant pistachio raspberry crunch cheesecake is one of those desserts that makes people pause after the first bite. I love how the flavors and textures come together to create something truly special. Whether I’m serving it at a celebration or just treating myself, it never fails to impress—and it’s always worth the extra effort.

Elegant Pistachio Raspberry Crunch Cheesecake

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This elegant pistachio raspberry crunch cheesecake layers creamy pistachio filling with a tart raspberry swirl and a buttery, nutty crust. It’s a refined dessert that combines texture, flavor, and visual appeal—perfect for special occasions.

Author: Lizaa
Prep Time: 30 minutes
Cook Time: 70 minutes
Total Time: 7 hours (including chilling)
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: Fusion
Diet: Vegetarian

Ingredients

1/2 cup shelled unsalted pistachios
1 1/2 cups graham cracker or digestive biscuit crumbs
6 tablespoons unsalted butter, melted
24 oz (3 blocks) cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1/4 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1/4 cup pistachio paste or finely ground pistachios
1 cup fresh or frozen raspberries
2 tablespoons raspberry preserves or sauce
2 teaspoons cornstarch
2 tablespoons granulated sugar (for raspberry swirl)
Chopped pistachios or white chocolate curls (optional, for topping)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325°F (163°C) and line the bottom of a springform pan with parchment paper. Wrap the outside with foil for a water bath.
Make crust: blend pistachios and graham crackers in a food processor. Mix with melted butter and press into the bottom of the pan. Bake for 10 minutes and let cool.
Make raspberry swirl: heat raspberries, sugar, and cornstarch in a saucepan until thick. Strain to remove seeds. Cool.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream, heavy cream, vanilla, almond extract (if using), and pistachio paste.
Pour half of the filling into the crust. Dollop with raspberry sauce and swirl with a knife. Add remaining filling and swirl more raspberry sauce on top.
Place pan in a water bath and bake for 60–70 minutes, until the center is just set but still slightly jiggly.
Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Refrigerate for at least 6 hours or overnight.
Before serving, top with chopped pistachios, white chocolate curls, or extra raspberry sauce if desired.