Name: Elegant Pistachio Raspberry Crunch Cheesecake
Prep time: 25 min
Cook time: 1 h
Total time: 5 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs (or pistachio cookies for extra flavor); 1/3 cup finely chopped pistachios; 1/3 cup butter, melted; 2 tbsp sugar; 24 oz (680g) cream cheese, softened; 1 cup sugar; 3 large eggs; 1 cup sour cream; 1/2 cup pistachio pudding mix (instant); 1 tsp vanilla extract; 1 cup fresh or frozen raspberries; 2 tbsp sugar; 1 tsp lemon juice; 1/2 cup crushed pistachios (for topping); 1/4 cup white chocolate chips, melted (optional for topping)

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Elegant Pistachio Raspberry Crunch Cheesecake a silky pistachio cheesecake layered with tangy raspberry swirls and a buttery crunch crust—this dessert is as stunning as it is decadent. It’s the perfect blend of nutty richness and fruity brightness, balanced with a creamy texture that melts in my mouth. This elegant dessert doesn’t just taste incredible—it also makes a showstopping centerpiece at any gathering.

Elegant Pistachio Raspberry Crunch Cheesecake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

1 ½ cups graham cracker crumbs (or pistachio cookies for extra flavor)

⅓ cup finely chopped pistachios

⅓ cup butter, melted

2 tablespoon sugar

For the Cheesecake Filling:

24 oz (680g) cream cheese, softened

1 cup sugar

3 large eggs

1 cup sour cream

½ cup pistachio pudding mix (instant)

1 teaspoon vanilla extract

For the Raspberry Swirl:

1 cup fresh or frozen raspberries

2 tablespoon sugar

1 teaspoon lemon juice

For the Crunch Topping:

½ cup crushed pistachios

¼ cup white chocolate chips, melted (optional)

Directions

I start by preheating my oven to 325°F (160°C) and preparing a 9-inch springform pan, greasing it and wrapping the base in foil to prevent leaks.

To make the crust, I mix graham cracker crumbs, chopped pistachios, melted butter, and sugar. Then I press this mixture into the bottom of the pan and bake it for 10 minutes, setting it aside to cool.

Next, I prepare the cheesecake filling by beating the softened cream cheese and sugar until smooth. I add the eggs one at a time, making sure each is fully incorporated. Then I stir in the sour cream, pistachio pudding mix, and vanilla extract until everything is smooth and creamy.

For the raspberry swirl, I cook raspberries with sugar and lemon juice over medium heat until they break down into a sauce. If I want a smoother swirl, I strain the sauce to remove the seeds.

I pour the cheesecake filling over the crust, then spoon the raspberry sauce on top and gently swirl it using a knife to create a marbled effect.

To bake, I place the cheesecake pan in a large roasting pan and add hot water until it comes halfway up the sides. I bake the cheesecake for 55–65 minutes, or until the center is just set.

After baking, I turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then I chill it in the refrigerator for at least 4 hours, preferably overnight.

Before serving, I top the cheesecake with crushed pistachios and drizzle it with melted white chocolate if I’m in the mood for extra flair.

Servings and timing

This recipe makes 12 servings.

Prep time: 25 minutes

Cooking time: 1 hour

Chilling time: At least 4 hours

Total time: Approximately 5 hours

Calories: 420 kcal per serving

Variations

When I want to switch things up, I sometimes use pistachio cookies instead of graham crackers for the crust, which gives it a deeper nutty flavor. For a fruit twist, I’ve also tried using blackberries or cherries in place of raspberries—they pair beautifully with pistachio too. If I want a more intense pistachio flavor, I add a few drops of pistachio extract to the filling. I’ve even made a chocolate version by using an Oreo crust and dark chocolate drizzle instead of white chocolate.

Storage/Reheating

I store this cheesecake in the refrigerator, covered, for up to 5 days. For the best texture, I don’t freeze it, but it can be frozen (without the crunch topping) for up to 2 months. When I want to serve it from frozen, I thaw it in the fridge overnight. Since it's a chilled dessert, there’s no need to reheat it—just bring it to room temperature for 10–15 minutes before serving if I want a softer texture.

FAQs

How do I prevent cracks in the cheesecake?

I always bake the cheesecake in a water bath and avoid overmixing the batter. Letting it cool slowly in the oven with the door cracked also helps prevent cracks.

Can I use frozen raspberries?

Yes, I’ve used frozen raspberries many times. I just make sure to thaw them before cooking down into the sauce.

Is the pistachio pudding mix necessary?

The pudding mix enhances both the pistachio flavor and the creamy texture, but if I don’t have it, I use a small amount of pistachio extract and an extra tablespoon of cornstarch to help with thickening.

Can I make this cheesecake ahead of time?

Absolutely—I prefer making it a day in advance so it has time to chill overnight. That also makes it easier to slice cleanly.

What can I use instead of a springform pan?

If I don’t have a springform pan, I use a deep 9-inch cake pan lined with parchment and leave a few inches of overhang to lift out the cheesecake once it’s chilled.

Conclusion

This Elegant Pistachio Raspberry Crunch Cheesecake isn’t just a dessert—it’s a celebration of texture, flavor, and visual appeal. I love how each bite brings together a buttery crunch, creamy pistachio richness, and bright raspberry tartness. Whether I’m hosting a dinner or treating myself to a weekend bake, this cheesecake always delivers that perfect wow factor.

Recipe:

Elegant Pistachio Raspberry Crunch Cheesecake

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Author: Cheryl
Total Time: 5 hours (including chilling)
Yield: 12 servings
Diet: Vegetarian

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Description

A luxurious pistachio-flavored cheesecake with a raspberry swirl and crunchy pistachio topping. This elegant dessert combines nutty richness, fruity brightness, and creamy texture in every bite.

Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the base with foil to prevent leaks.
Combine graham cracker crumbs, chopped pistachios, melted butter, and sugar. Press into the bottom of the pan. Bake for 10 minutes and set aside to cool.
In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, beating after each addition.
Mix in sour cream, pistachio pudding mix, and vanilla extract until smooth.
In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries break down. Strain to remove seeds if desired.
Pour cheesecake filling over the cooled crust. Spoon raspberry sauce on top and swirl gently with a knife.
Place the cheesecake pan in a large roasting pan. Fill with hot water halfway up the sides to create a water bath.
Bake for 55–65 minutes, or until the center is just set.
Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour.
Refrigerate for at least 4 hours or overnight to fully set.
Before serving, top with crushed pistachios and drizzle with melted white chocolate if desired.