There’s something about a dessert that feels both special and familiar at the same time. This Pistachio Raspberry Crunch Cheesecake has been my go-to for those evenings when the world quiets down and you want to treat yourself without fuss. The first time I made it, I remember nearly burning my thumb while trying to get the pan out of the oven — classic me, distracted by the sweet aroma wafting through the kitchen. But that little mishap didn’t matter once I took the first bite. The creamy filling melted with a subtle tang from the raspberry swirls, while the pistachio crust added just the right amount of crunch. I wasn’t sure how the flavors would come together, but they blended beautifully, making every forkful feel like a celebration of simple ingredients.

What made it even better was that the vibrant color of the raspberry sauce made it look like a work of art on the plate, even if my swirling wasn’t perfectly neat. And topping it with chopped pistachios gave it an extra textural pop that kept me coming back for more, despite knowing I probably shouldn’t eat the whole thing in one sitting.

Combines creamy, crunchy, and fruity textures in an inviting way.
The pistachio crust adds a unique twist, though it takes a bit of patience to get just right.
Visually stunning with raspberry swirls that make it feel fancy without complicated techniques.
Sweet but not overpowering—great for those who like a balance of flavors.
It’s simple—and that’s kind of the point. You don’t need to be a pro baker to make it shine.

Even if you’re not a cheesecake expert, this one forgives a few imperfect swirls and lets the ingredients do the talking. And it’s easy to chill this ahead of time, which means less stress on the day you want to impress or just relax.

Pistachio Raspberry Crunch Cheesecake

Print Recipe

A creamy and decadent cheesecake featuring a crunchy pistachio crust, swirled with fresh raspberry sauce and topped with chopped pistachios for an irresistible texture and flavor combination.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Yield: 12

Ingredients

Scale

1 1/2 cups pistachios, shelled and unsalted
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 cup unsalted butter, melted
4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1/2 cup sour cream
1 cup fresh raspberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1/2 cup chopped pistachios, for topping

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 325°F (163°C).
In a food processor, pulse the pistachios until finely ground but not pasty.
Combine the ground pistachios, graham cracker crumbs, 1/2 cup sugar, and melted butter in a medium bowl. Mix until well combined.
Press the crust mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese with 1 cup sugar and vanilla extract until smooth and creamy using an electric mixer.
Add the eggs one at a time, mixing well after each addition.
Mix in the sour cream until fully incorporated.
In a small saucepan, combine the fresh raspberries, 1/4 cup sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly.
Strain the raspberry sauce through a fine mesh sieve to remove seeds, then let it cool to room temperature.
Pour half of the cheesecake batter over the baked crust in the springform pan.
Drizzle half of the raspberry sauce over the batter, then use a knife or skewer to gently swirl the sauce into the batter.
Pour the remaining cheesecake batter over the swirled layer, then drizzle the remaining raspberry sauce on top and swirl again.
Bake the cheesecake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set.
Before serving, sprinkle the chopped pistachios evenly over the top of the cheesecake.
Carefully remove the sides of the springform pan and slice the cheesecake to serve.

For this cheesecake, a springform pan is definitely your friend—it makes removing the cake surprisingly painless. I usually serve it with a cup of strong coffee or a light dessert wine, which somehow feels just right. If you’re feeling adventurous, try swapping out the raspberry sauce for a different berry or maybe even a citrus glaze—though I haven’t tested those myself, so results might vary a bit. You could also add a pinch of cardamom to the crust for a subtle warmth, or scatter a few edible flowers on top for a pretty presentation if you’re entertaining.

FAQ

Can I make this cheesecake ahead of time?
Absolutely, it actually tastes better after chilling overnight.

What if I don’t have fresh raspberries?
Frozen can work, but fresh gives a brighter flavor and better texture.

Is it possible to skip the pistachios?
You could try a different nut, but it won’t have quite the same crunch or flavor.

How do I store leftovers?
Keep it tightly wrapped in the fridge for up to five days or freeze it well wrapped if you want to keep it longer.

Give this cheesecake a try when you want a dessert that feels both comforting and a little special. Trust me, those pistachio crunch moments are worth the few extra minutes in the kitchen.