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–+ servings

Pistachio Raspberry Crunch Cheesecake

A colorful and delightful cheesecake combining creamy filling with a crunchy pistachio base and vibrant raspberry layers—perfect for any occasion.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 200 g digestive biscuits, crushed Plain digestive biscuits work best.
  • 100 g melted butter Unsalted preferred for better flavor control.
  • 50 g pistachios, roughly chopped Use from bulk for cost-effectiveness.
For the cheesecake filling
  • 500 g cream cheese, softened Ensure it's soft for easy mixing.
  • 200 g icing sugar Adjust sweetness to taste.
  • 200 ml double cream Chilled cream is essential.
  • 200 g raspberries Fresh preferred but can use frozen.
For the topping
  • 50 g pistachios, finely chopped Adds a nice crunch on top.
  • 50 g raspberries For a pop of color.
  • 2 tbsp raspberry jam Optional, for added sweetness.

Method
 

Make the Crust
  1. In a bowl, mix the crushed digestive biscuits with melted butter until it resembles wet sand.
  2. Pack the mixture into a springform pan using the back of a spoon.
Fill the Cheesecake
  1. In a big bowl, mix the softened cream cheese until smooth.
  2. Gradually add the icing sugar while mixing until combined.
Add the Cream
  1. Gently fold in the chilled double cream until fully incorporated.
Incorporating the Raspberries
  1. Gently fold in the raspberries, being careful not to break them.
  2. Taste and add more icing sugar if it's too tart.
Layer It Up
  1. Pour the cheesecake filling over the crust and smooth the top with a spatula.
Chill and Set
  1. Cover with cling film and chill in the fridge for at least 4 hours, preferably overnight.

Nutrition

Serving: 1gCalories: 380kcalCarbohydrates: 35gProtein: 5gFat: 26gSaturated Fat: 15gSodium: 200mgFiber: 2gSugar: 20g

Notes

Serve chilled. Leftovers taste even better the next day. For any interruptions, just cover and chill the filling until you're ready to continue. If the cheesecake flops, repurpose it as a parfait.
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