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No Bake Raspberry & Pistachio Cheesecake
4.9 from 150 votes

No Bake Raspberry & Pistachio Cheesecake

No Bake Raspberry & Pistachio Cheesecake combines a crunchy pistachio and graham cracker crust with a creamy, smooth cream cheese filling layered with tart raspberry cream. The crust is gently pressed into an adjustable ring on a flat plate, creating a sturdy base without baking. The raspberry topping is cooked into a thickened jam-like texture, while the cream cheese layer is stabilized with gelatin for firmness. The cheesecake is chilled to set before being decorated with white chocolate, ground pistachios, and fresh raspberries, offering a balanced sweetness and texture contrast.

Prep Time
30 mins
Cook Time
35 mins
Additional Time
1 d 1 hr 5 mins
Total Time
1 d 2 hrs 10 mins
Servings: 8 servings
Course: Dessert
Cuisine: International

Ingredients

Ingredients:
For the crust:
  • 200 g graham crackers (or digestive biscuits for Europeans)
  • 50 g pistachio
  • 80 g butter
  • 1 tablespoon sugar
Raspberry Cream:
  • 300 g raspberry
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice
  • 3 tablespoons water
Cream Cheese:
  • 400 g cream cheese
  • 350 ml heavy cream for whipping
  • 130 g powdered sugar
  • 1 teaspoon vanilla extract
  • 1 salt powdered
  • 5 g gelatin
  • 30 ml water
Decor:
  • 50 gr white chocolate
  • 20 gr pistachio ground
  • raspberry

Instructions

How to make RASPBERRY & PISTACHIO CHEESECAKE
Crust:
    Cup of Yum
  1. For this cheesecake, I use a flat plate, rather than a pan, and an adjustable cake ring.
  2. Use a 23-24cm (9-9.5 inch) plate.
  3. Put the pistachios (cleaned) in the food processor and grind them, but not very finely.
  4. Add the graham crackers (or biscuits) and continue to grind until the mixture is smooth.
  5. Add a spoonful of sugar and the melted (but cooled) butter.
  6. Mix well with a spoon until you get a homogeneous mixture. If the dough is too crumbly, add 1-2 tablespoons of milk.
  7. Place the adjustable ring on the plate and try to avoid it moving as you put in the graham crackers-based crust.
  8. Even out the crust, and press down with a spoon, being careful not to move the ring. Refrigerate.
Raspberry cream:
  1. Put the raspberries (they can be frozen) in a saucepan with water and boil until it begins to thicken.
  2. Add the sugar and cook until it approaches the consistency of jam.
  3. Turn off the heat and leave to cool for an hour.
Cream cheese:
  1. Mix the cheese with 100 gr (3.5 oz) powdered sugar in a saucepan over the heat until the sugar dissolves and the mixture is warm.
  2. Rehydrate the gelatin in 30 ml (1 fl. oz) of cold water.
  3. Leave for 5 minutes, then pour over the cream cheese and mix well. Add the vanilla extract.
  4. Refrigerate the cream until it hardens slightly, i.e. it has a creamy appearance, but is still liquid enough to mix without lumps.
  5. Whip the cream with the remaining 30 gr (1 oz) of powdered sugar. Gently fold the whipped cream into the cream cheese.
  6. Remove the graham crackers crust from the refrigerator.
  7. Top with the raspberry cream and level well.
  8. Over the raspberry cream, spread the cream cheese and level again.
  9. Refrigerate the cheesecake until the next day.
Decorations:
  1. After 24 hours, take the cheesecake out of the fridge and run a thin-bladed knife between the cream and the ring.
  2. Take the knife full circle and carefully remove the ring.
  3. Melt 50 gr (1.75 oz) white chocolate with a tablespoon of oil in bain marie.
  4. When completely melted, use the chocolate to decorate the cheesecake.
  5. To make it even prettier, sprinkle the top with ground pistachios and decorate with fresh raspberries.
  6. Serve immediately, the temptation is too great to resist.
  7. Enjoy!