Looking for a showstopping dessert that won’t heat up your kitchen? This no-bake cheesecake combines creamy texture, tangy raspberries, and crunchy pistachios for an irresistible treat!
Why This Cheesecake Will Become Your Go-To Dessert
Picture a dessert that’s light yet indulgent, refreshing yet rich—this no-bake raspberry pistachio cheesecake delivers it all. Perfect for summer parties, family gatherings, or even a fancy dinner, it requires zero oven time, making it a lifesaver on hot days.
Here’s what makes it special:
✔️ Buttery biscuit-pistachio base – adds a satisfying crunch.
✔️ Fluffy raspberry-pistachio layer – tangy and subtly sweet.
✔️ Silky vanilla-white chocolate topping – the ultimate creamy finish.
Not only does it taste incredible, but its stunning layered look will impress every guest.
What Makes This Recipe Unique?
Quick, Easy, and No Oven Needed
- Ready in just 30 minutes of active prep (plus chilling time).
- No baking required—ideal for warm weather.
- Make-ahead friendly—stays fresh for days.
A Visual Masterpiece
The vibrant pink raspberry layer, speckled with pistachios, contrasts beautifully with the smooth vanilla topping. Garnished with fresh berries, it’s almost too pretty to eat!
Ingredients You’ll Need
For the Base:
- 200g digestive biscuits (or graham crackers) – for a caramel-like crunch.
- 100g melted butter – binds the crust.
- 2 tbsp chopped pistachios – extra texture and nutty flavor.
For the Raspberry-Pistachio Layer:
- 250g cream cheese (like Philadelphia) – ensures creaminess.
- 200ml heavy cream (36% fat) – for lightness.
- 100g powdered sugar – just the right sweetness.
- 150g fresh raspberries (plus extra for garnish) – tart and fruity.
- 70g finely chopped pistachios – for crunch.
- 1 tsp vanilla extract – depth of flavor.
- 2 tbsp lemon juice – balances the sweetness.
- 5g gelatin (or agar-agar for vegetarian option) – sets the layer perfectly.
For the Vanilla-White Chocolate Layer:
- 200g cream cheese – smooth base.
- 100ml heavy cream – whipped to soft peaks.
- 50g melted white chocolate – adds silkiness.
- 1 tsp vanilla extract – aromatic warmth.
- 3g gelatin (optional, for extra firmness).
For Decoration:
- Fresh raspberries
- Crushed pistachios
Step-by-Step Instructions
1. Preparing the Crust
- Crush biscuits into fine crumbs (use a food processor or rolling pin).
- Mix with melted butter and pistachios until evenly moist.
- Press firmly into a 20-22cm springform pan and chill.
2. Making the Raspberry-Pistachio Filling
- Beat cream cheese and sugar until smooth.
- Whip in heavy cream, vanilla, and lemon juice.
- Gently fold in raspberries (lightly mashed) and pistachios.
- Dissolve gelatin in warm water, then blend into the mixture.
- Pour over the crust and refrigerate 1-2 hours until set.
3. Adding the Vanilla-White Chocolate Layer
- Melt white chocolate (double boiler or microwave).
- Mix with cream cheese, then fold in whipped cream and vanilla.
- Add dissolved gelatin for stability (if using).
- Spread over the raspberry layer and chill at least 4 hours (overnight best).
4. Decorating & Serving
- Top with fresh raspberries and pistachios before serving.
- Pro tip: Dip your knife in hot water for clean slices.
Expert Tips & FAQs
Storage & Make-Ahead Tips
✅ Fridge: Keeps for 3-4 days (cover tightly to avoid odors).
✅ Freezer: Slice and freeze for up to 1 month (thaw in fridge overnight).
Substitutions & Tweaks
- Raspberries → Strawberries, blueberries, or mixed berries.
- Pistachios → Almonds or hazelnuts for a different nutty twist.
- Gluten-free? Use gluten-free biscuits.
- Lighter version: Swap full-fat cream cheese and cream for reduced-fat options.
Common Questions
Q: Can I use frozen raspberries?
A: Yes, but thaw and drain excess juice to avoid a runny filling.
Q: How do I prevent cracks?
A: Avoid overmixing, and let the cheesecake chill gradually.
Q: Can I skip gelatin?
A: Gelatin ensures clean slices, but agar-agar (vegan) works too (use less).