Description
This Lemon Lime Pistachio Cherry Cheesecake is a stunning citrus-kissed dessert layered with creamy, zesty cheesecake filling, crunchy pistachios, juicy cherries, and a buttery graham cracker crust. Finished with whipped cream and more fruity, nutty toppings, it’s the ultimate blend of fresh and indulgent!
Ingredients
For the Crust:
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1½ cups graham cracker crumbs
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¼ cup sugar
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½ cup unsalted butter, melted
For the Cheesecake Filling:
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24 ounces cream cheese (three 8 oz packages), softened
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1 cup sugar
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1 teaspoon vanilla extract
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3 large eggs
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¼ cup fresh lemon juice
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¼ cup fresh lime juice
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1 tablespoon lemon zest
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1 tablespoon lime zest
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½ cup chopped pistachios
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½ cup chopped cherries
For the Topping:
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Whipped cream
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Whole cherries
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Chopped pistachios
Instructions
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Prepare the Crust:
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let cool. -
Make the Filling:
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add vanilla extract and mix to combine. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. -
Add the Citrus and Mix-ins:
Add lemon juice, lime juice, lemon zest, and lime zest to the cream cheese mixture. Beat until smooth. Gently fold in the chopped pistachios and cherries. -
Bake the Cheesecake:
Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 50 to 60 minutes, or until the center is just slightly jiggly. Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour.
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Chill and Garnish:
After cooling in the oven, refrigerate the cheesecake for at least 4 hours or overnight. Before serving, top with whipped cream, whole cherries, and chopped pistachios. Slice and enjoy!
Notes
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For a clean slice, dip your knife in hot water and wipe clean between cuts.
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You can use frozen cherries (thawed and drained) if fresh aren’t available.
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Make ahead: This cheesecake can be made a day in advance and topped just before serving.
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For added flair, drizzle with a citrus glaze or honey.
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Swap pistachios with almonds or walnuts if preferred.
- Prep Time: 25 minutes
- Cook Time: 1 hour Chill Time 4 hours
- Category: Dessert
- Method: Baked
- Cuisine: American