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Slice of Raspberry, Rose & Vanilla Cheesecake with a pistachio crust and fresh raspberries and rose petals on top.

Raspberry, Rose & Vanilla Cheesecake with Pistachio Rose Crust

A luxurious, floral, berry-kissed cheesecake featuring a pistachio-rose crust, silky vanilla filling, and raspberry swirls—elegant, fragrant, and unforgettable.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 5 hours
Servings: 10 servings
Course: Dessert
Cuisine: Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pistachio Rose Crust
  • 1 1/2 cups pistachios, finely ground
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 6 tbsp unsalted butter, melted
  • 1 tsp rose water
Cheesecake Filling
  • 24 oz cream cheese, softened
  • 1 cup sugar
  • 1/2 cup Greek yogurt
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 tbsp rose water
Raspberry Components
  • 1 cup fresh raspberries
  • 1/2 cup raspberry puree
  • 2 tsp cornstarch
Topping
  • 1/4 cup chopped pistachios for topping
  • edible rose petals for garnish

Equipment

  • Springform Pan
  • Mixing bowls
  • Electric Mixer

Method
 

  1. Preheat the oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper.
  2. Mix ground pistachios, graham crumbs, sugar, melted butter, and rose water until the mixture resembles wet sand.
  3. Press the crust firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
  4. Beat cream cheese and sugar until smooth and creamy.
  5. Add Greek yogurt, eggs one at a time, vanilla, and rose water. Mix until just combined.
  6. Pour half the cheesecake batter over the crust. Spoon swirls of raspberry puree across the surface.
  7. Add the remaining batter and gently tap the pan to release air bubbles.
  8. Stir raspberries with cornstarch and drop small clusters over the top.
  9. Bake for 55–65 minutes, or until the edges are set and the center jiggles slightly.
  10. Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour before refrigerating at least 4 hours.
  11. Before serving, garnish with chopped pistachios, raspberries, and edible rose petals.

Notes

For clean slices, chill fully and wipe the knife between each cut. Rose flavor intensifies slightly as it chills.