For the Crust

  • Any cookies - 200 grams (7 ounces)
  • Butter - 100 grams (3.5 ounces)

For the Pistachio Layer

  • Cream cheese - 400 grams (14 ounces)
  • Heavy cream (33% fat) - 200 ml (6.8 fl ounces)
  • Condensed milk - 100 ml (3.4 fl ounces)
  • Pistachio paste - 100 grams (3.5 ounces)
  • Gelatin - 15 grams (0.5 ounce)
  • Water - 75 ml (2.5 fl ounces)

For the Raspberry Confit

  • Raspberry puree - 200 grams (7 ounces)
  • Raspberries (optional) - 50 grams (1.75 ounces)
  • Sugar - 50 grams (1.75 ounces)
  • Gelatin - 6 grams (0.2 ounce)
  • Water - 30 ml (1 fl ounce)

For the Chocolate Glaze (optional)

  • Milk/White chocolate - 200 grams (7 ounces)
  • Vegetable oil - 20 grams (0.7 ounce)


  • Food Processor

    Great for crushing cookies uniformly. Make sure the processor is clean and dry before use.

  • Mixing Bowls

    Having multiple sizes will help you manage different mixtures efficiently.

  • Hand Mixer or Stand Mixer

    Ideal for whipping the cream and mixing the pistachio layer. Ensure your mixer is powerful enough to achieve the perfect texture.

  • Microwave

    Use short bursts for melting the gelatin and chocolate, preventing them from overheating.

  • Springform Pan (7 inches)

    Perfect size for this recipe. Line the bottom with parchment paper for easy removal.


Step 1

Making the Crust

Crush the cookies and mix with room temperature butter.
Press the mixture into a mold (diameter in the video is 18 cm or about 7 inches).
Refrigerate for 15 minutes.
Then add the pistachio cheese layer on top.

Step 2

Preparing the Pistachio Layer

Soak the gelatin in water and let it swell.
Whip the cold heavy cream to soft peaks, add condensed milk and pistachio paste, and mix at medium speed until uniform.
Melt the swollen gelatin in the microwave in short bursts and add to the pistachio-cream mixture, mix well.
In two additions, mix in room temperature cream cheese at medium speed until fully combined (use an immersion blender to break any lumps if necessary).
Spread the pistachio-cheese layer over the crust and refrigerate for 30 minutes. Then pour the raspberry confit on top.

Step 3

Making the Raspberry Confit

Soak the gelatin in water and let it swell.
Boil the raspberry puree with sugar in a saucepan until the sugar dissolves completely, let cool to 50-60°C (120-140°F) and dissolve the swollen gelatin in the puree.
Let it cool to room temperature for about 10-15 minutes and pour over the pistachio layer.
If desired, add raspberries to the confit.
Refrigerate for 3-4 hours, or freeze for 1.5 hours until the confit sets.

Step 4

Preparing the Chocolate Glaze (optional)

Melt the chocolate by your preferred method and mix with vegetable oil.

Step 5

Decoration and Serving Suggestions

Decorate the finished dessert with freeze-dried raspberries, if desired.


Ah, the joy of serving a masterpiece! 🥮 This Pistachio Raspberry Dessert isn't just about taste; it’s about the whole experience.

- Slices of Elegance: Cut this dessert into neat slices to showcase its beautiful layers. Each piece looks like an art!

- Perfect Pairings: Serve with a side of freshly brewed espresso or a light herbal tea. The bitterness of the coffee or the subtle notes of the tea will balance out the sweet layers.

- Dessert Buffet: Add this to a dessert buffet for a party. Pair it with other petite sweets like macarons, mini eclairs, or fruit tarts for a burst of flavors and colors.

- Romantic Date: Looking to impress that special someone? 🌹 Serve a slice with a dollop of whipped cream and a couple of fresh raspberries. A lit candle and some smooth jazz, and you’re set for a romantic night.

In the end, remember to add your personal touch. Maybe a sprig of mint 🍃, a sprinkle of powdered sugar, or even a chocolate drizzle. Bon appétit! 🍴


Want to make this recipe gluten-free or vegan-friendly? 🥂 We've got you covered!

- Gluten-Free Version: Swap out the regular cookies for gluten-free cookies. Brands like Pamela's or Schär offer tasty options. Ensure the rest of your ingredients are certified gluten-free too.

- Vegan Version:

  • For the Crust: Use vegan butter and cookies. Brands like Biscoff work wonderfully.
  • For the Pistachio Layer: Replace cream cheese with vegan cream cheese, and heavy cream with coconut cream. Use a plant-based condensed milk (coconut condensed milk works great). Swap gelatin with agar-agar.
  • For the Raspberry Confit: Use agar-agar instead of gelatin in the same quantity.
  • For the Chocolate Glaze: Use dairy-free chocolate and coconut oil.

Enjoy making your dessert inclusive for everyone! 🌱✨


  • Can I make this dessert without a food processor?

    Yes, you can! Use a plastic bag and a rolling pin to crush the cookies manually. It'll be a bit more work, but the result will be just as delicious.

  • Why does my gelatin mixture have lumps?

    Lumps can form if the gelatin isn’t fully melted. Ensure you melt the gelatin in short microwave bursts and stir well between each heating.

  • How do I avoid over-whipping the cream?

    Keep a close eye on your cream while whipping. Stop as soon as you achieve soft peaks to prevent it from turning into butter.

  • Can I use frozen raspberries for the confit?

    Absolutely! Just thaw the raspberries before using them. The flavor might vary slightly, but it will still be delicious.

  • Why is my pistachio layer not setting properly?

    Double-check the gelatin quantity and ensure it's fully dissolved before mixing. Also, make sure you’re giving enough time for each layer to set.

  • How can I make the chocolate glaze more shiny?

    Add a small amount of corn syrup or glaze over an ice bath, mixing constantly. This will enhance its shine and have a professional touch.

Nutrition facts

Pistachio-Raspberry Cheesecake Delight
Recipe Yield:1 cake (approximately 8 servings)
Calories:Calories per serving
Calories (Min - Max):400 - 500
Total Fat:30g
Saturated Fat:15g
Total Carbohydrate:40g
Total Sugars:35g