Irresistible Strawberry Pistachio Cheesecake
Indulge in this creamy Strawberry Pistachio Cheesecake — a perfect harmony of fresh strawberries, rich cream cheese, and crunchy pistachios. With its striking colors and delightful textures, this dessert is ideal for any celebration or cozy evening treat.
Equipment
- Mixing Bowls
- Electric Mixer
- Springform Pan
- Oven
- Spatula
- Refrigerator
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup butter melted
Cheesecake Filling
- 2 cups cream cheese softened
- 1 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 cups fresh strawberries sliced
- 1 cup whipped cream
- ½ cup pistachios chopped
Instructions
- Preheat oven to 325°F (160°C). Grease a springform pan and line the base with parchment paper.
- Combine graham cracker crumbs with melted butter. Mix well and press firmly into the pan to form the crust. Bake for 10 minutes until golden, then set aside to cool.
- In a mixing bowl, beat softened cream cheese and sugar until smooth and creamy.
- Add vanilla extract and eggs one at a time, mixing well after each addition.
- Gently fold in sliced strawberries and whipped cream, keeping the texture light and airy.
- Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
- Bake for 50–60 minutes, until edges are set but the center is slightly jiggly.
- Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, top with additional sliced strawberries and chopped pistachios. Slice and enjoy!
Notes
For a vegan version, use dairy-free cream cheese, whipped coconut cream, and flax eggs. Add chocolate drizzle or fruit puree for a creative twist. Store covered in the refrigerator for up to a week, or freeze slices for up to three months.