No Bake Raspberry Pistachio Cheesecake

Ingredients:

Directions:

1. Prepare the crust. Combine the graham cracker crumbs, ¼ cup sugar, and melted butter in a large mixing bowl. Pour into a springform pan and press into an even layer. Refrigerate for 20-30 minutes.
2. Make the raspberry filling. Add the frozen raspberries, 2 Tbsp sugar, and lemon juice to a small saucepan and heat over medium heat until the raspberries are soft and start to release their juices. Remove from the heat and let cool.
3. Prepare the filling. Add the gelatin to a bowl and top with the water. Let sit undisturbed until absorbed then gently melt in the microwave until melted.
4. Add the cream cheese and ¾ cup sugar to the bowl of a stand mixer. Beat until well combined and smooth. Add the heavy cream and vanilla and beat until well combined. Pour in the melted gelatin and mix on low until combined.
5. Assemble the cheesecake. Pour half the cheesecake mixture over the crust and spread all the way to the sides. Add the cooked raspberries and spread into an even layer. Sprinkle ½ cup chopped pistachios over the raspberry layer. Pour the other half the cheesecake mixture on top and spread all the way to the sides.
6. Refrigerate for 4-6 hours or until set.
7. Prepare the mousse. Add 1 cup fresh raspberries, 1 cup heavy cream, and 4 Tbsp powdered sugar to the bowl of a stand mixer and whip until stiff peaks form. Add additional powdered sugar, 1 Tbsp at a time, until the desired consistency is reached.
8. Add to the top of the cheesecake and spread all the way to the sides.
9. Remove the ring of the springform pan. Arrange fresh raspberries and chopped pistachios over the top.
10. Slice, serve, and enjoy! Leftovers should be stored in the fridge.