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Pistachio Raspberry Crunch Cheesecake

Pistachio Raspberry Crunch Cheesecake: A No-Bake Delight!

A delightful fusion of flavors, this Pistachio Raspberry Crunch Cheesecake is a no-bake masterpiece that's easy to whip up and perfect for any gathering.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Graham Cracker Crumbs Can substitute with any cookie crumbs.
  • 1/2 cup Unsalted Butter Melted for easier mixing.
Filling
  • 16 oz Cream Cheese Softened to room temperature.
  • 1/2 cup Powdered Sugar Reducing may alter sweetness.
  • 1 tsp Vanilla Extract Enhances flavor profile.
  • 2 cups Whipped Cream Fold gently.
  • 1/2 cup Chopped Pistachios Chop finely for mixing.
  • 1 cup Fresh Raspberries Choose firm to avoid excess moisture.
Garnish
  • 1/4 cup Chopped Pistachios (for garnish) For added presentation.

Equipment

  • Springform pan
  • Mixing bowl
  • Spatula
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Combine graham cracker crumbs with melted butter until even. Press into a springform pan and bake for 8-10 minutes.
  2. In a large bowl, beat cream cheese, powdered sugar, and vanilla until creamy, about 2-3 minutes.
  3. Gently fold in the whipped cream to maintain airiness.
  4. Stir in the pistachios and raspberries, mixing carefully.
  5. Pour filling over cooled crust, spreading evenly with a spatula.
  6. Refrigerate for at least 4 hours, or overnight, to set.
  7. Run a knife around the edge to loosen, slice, and serve garnished with chopped pistachios and fresh raspberries.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 16gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is softened to avoid lumps. Chill for at least 4 hours for best texture.

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