A truly elegant dessert, this Pistachio & Blackberry Cheesecake delivers a perfect harmony of textures and flavors. The nutty crunch of the pistachio-graham crust pairs beautifully with the smooth, tangy cream cheese filling, all laced with a vibrant blackberry swirl. Topped with clouds of whipped cream and crushed pistachios, each bite is a balance of richness, fruitiness, and subtle nuttiness—making it an unforgettable centerpiece for any dessert table.
Why You’ll Love This Recipe
- Visually stunning: The blackberry swirl creates a naturally beautiful marbled pattern.
- Flavorful contrast: Sweet blackberries, creamy cheesecake, and crunchy pistachios come together in perfect balance.
- Gourmet touch: A sophisticated take on classic cheesecake with added elegance from nuts and fresh fruit.
- Make-ahead friendly: Perfect for preparing in advance for parties or special occasions.
- Customizable: Easily adaptable with other berries or nut variations.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Crust:
- graham cracker crumbs
- unsalted butter, melted
- finely chopped pistachios
Filling:
- cream cheese, softened
- sour cream
- large eggs
- granulated sugar
- vanilla extract
Blackberry Swirl:
- fresh blackberries
- lemon juice
- cornstarch mixed with water
Topping:
- whipped cream (for garnish)
- additional blackberries
- crushed pistachios
Directions
- Preheat oven to 325°F (160°C). Line a springform pan with parchment paper and lightly grease the sides.
- In a bowl, mix the graham cracker crumbs, melted butter, and chopped pistachios. Press this mixture into the bottom of the pan. Bake for 10 minutes, then allow to cool.
- In a medium saucepan, combine blackberries, lemon juice, and the cornstarch slurry. Cook over medium heat, stirring, until the mixture thickens and becomes glossy. Remove from heat and let cool.
- In a large bowl, beat the cream cheese and sugar until smooth. Add sour cream and vanilla, then mix in the eggs one at a time, blending well after each addition.
- Pour the cheesecake filling over the cooled crust. Spoon dollops of the blackberry sauce on top, then use a skewer or knife to gently swirl it through the filling.
- Bake for 45–50 minutes, or until the center is just set. Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
- Garnish with whipped cream, extra blackberries, and a sprinkle of crushed pistachios.
Servings and timing
Servings: 10 slices
Prep Time: 25 minutes
Cook Time: 50 minutes
Chill Time: 4 hours
Total Time: 5 hours 15 minutes
Calories per serving: Approximately 390 kcal
Variations
- Nut substitution: Try using almonds or walnuts in place of pistachios for a different flavor profile.
- Berry swap: Substitute raspberries or blueberries for the blackberry swirl.
- Chocolate drizzle: Add a light chocolate drizzle on top for an extra indulgent touch.
- Citrus zest: Mix in some lemon or orange zest into the filling for a hint of brightness.
- Mini cheesecakes: Make individual portions using a muffin tin with liners.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 5 days. For best texture and flavor, let it sit at room temperature for 10–15 minutes before serving. You can also freeze individual slices by wrapping them tightly and storing them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
FAQs
Can I use frozen blackberries?
Yes, but thaw them first and drain excess liquid to avoid a watery swirl.
How do I prevent cracks in the cheesecake?
Avoid overmixing the batter, do not overbake, and allow it to cool gradually in the oven before refrigerating.
Can I use a pre-made crust?
Yes, although a homemade crust with pistachios adds a unique flavor and texture.
What type of cream cheese should I use?
Use full-fat, brick-style cream cheese for the best texture. Avoid whipped or tub-style cream cheese.
Is it necessary to line the springform pan?
Lining helps with easy removal and clean edges but is not absolutely required.
Can I make this cheesecake without eggs?
You can try using a commercial egg replacer, but results may vary. Cheesecake texture is best with eggs.
Do I need a water bath?
It’s not required in this recipe, though a water bath can help with even baking and prevent cracking.
How long should I refrigerate before serving?
At least 4 hours is recommended, but overnight chilling is best for full flavor and texture.
Can I make this ahead of time?
Yes, this cheesecake is perfect to make 1–2 days in advance. Just garnish before serving.
What’s the best way to slice the cheesecake cleanly?
Use a sharp knife dipped in hot water and wiped dry between each cut.
Conclusion
Pistachio & Blackberry Cheesecake is a stunning, flavorful dessert that brings a luxurious twist to traditional cheesecake. The blend of nutty crust, creamy filling, and fruity blackberry swirl makes it perfect for celebrations, dinner parties, or simply treating yourself. Beautiful to serve and even better to eat, this cheesecake is sure to impress every time.
PrintPistachio & Blackberry Cheesecake
This Pistachio & Blackberry Cheesecake is a creamy, indulgent treat with a nutty graham-pistachio crust, velvety cream cheese filling, and a tangy blackberry swirl. Topped with whipped cream and crushed pistachios, it’s a dreamy dessert for any occasion. #blackberrycheesecake #pistachiobaking #homemadecheesecake #fruitdesserts #elegantbakes
- Prep Time: 25 minutes
- Chill Time: 4 hours
- Cook Time: 50 minutes
- Total Time: 5 hours 15 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust:
-
1 cup graham cracker crumbs
-
1/4 cup unsalted butter, melted
-
1/2 cup finely chopped pistachios
Filling:
-
16 oz cream cheese, softened
-
1/2 cup sour cream
-
2 large eggs
-
1 cup granulated sugar
-
1 tsp vanilla extract
Blackberry Swirl:
-
2 cups fresh blackberries
-
1 tbsp lemon juice
-
1 tbsp cornstarch mixed with 1 tbsp water
Topping:
-
Whipped cream (for garnish)
-
Additional blackberries and crushed pistachios
Instructions
-
Preheat oven to 325°F (160°C). Line a springform pan with parchment paper and lightly grease the sides.
-
Mix graham cracker crumbs, melted butter, and chopped pistachios. Press into the bottom of the pan. Bake for 10 minutes and cool.
-
In a saucepan, combine blackberries, lemon juice, and cornstarch slurry. Cook over medium heat until thickened and glossy. Cool completely.
-
In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, vanilla, and eggs (one at a time), mixing well.
-
Pour filling over the crust. Drop spoonfuls of blackberry mixture and swirl gently with a skewer.
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Bake for 45–50 minutes, until the center is just set. Turn off oven, crack the door, and let cool inside for 1 hour.
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Refrigerate at least 4 hours or overnight.
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Before serving, garnish with whipped cream, extra blackberries, and crushed pistachios.
Notes
-
Use room-temperature ingredients for a smoother filling.
-
Avoid overmixing after adding eggs to prevent cracks.
-
Store cheesecake in the fridge for up to 5 days.
Nutrition
- Calories: 390 kcal per slice