Go Back

Lemon-Lime Cherry Pistachio Cheesecake

A delightful dessert combining citrus brightness, creamy cheesecake, tart cherries, and crunchy pistachios—perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 3 hours 30 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs These add that classic cheesecake crust flavor.
  • 0.5 cups finely chopped pistachios For a nutty crunch.
  • 0.25 cups melted butter Helps bind the crust.
  • 2 tbsp sugar Adds sweetness.
For the cheesecake filling
  • 3 cups cream cheese, softened The heart of your cheesecake.
  • 1 cup sour cream Adds tanginess.
  • 0.75 cups granulated sugar For sweetness.
  • 4 large eggs Ensure a fluffy texture.
  • 1 tbsp lemon zest For refreshing kick.
  • 1 tbsp lime zest For refreshing kick.
  • 0.25 cups fresh lemon juice Brighten the cheesecake.
  • 0.25 cups fresh lime juice Brighten the cheesecake.
  • 1 tsp vanilla extract Universal flavor enhancer.
For the cherry topping
  • 1 cup fresh cherries, pitted and halved Sweet-tart freshness.
  • 0.25 cups sugar For sweetening cherry topping.
  • 1 tbsp lemon juice Enhances flavor.
  • 1 tbsp lime juice Enhances flavor.
  • 0.25 cups chopped pistachios For garnish.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a medium bowl, combine graham cracker crumbs, finely chopped pistachios, melted butter, and sugar. Mix until well combined.
  3. Press the mixture firmly into the bottom of a springform pan.
  4. Bake for 10-12 minutes until golden and set. Let it cool completely.
Make the Cheesecake Batter
  1. In a large mixing bowl, beat the softened cream cheese until silky smooth.
  2. Gradually add granulated sugar, lemon zest, lime zest, lemon juice, lime juice, and vanilla extract, mixing until fully combined.
  3. Add the eggs one at a time, mixing well after each addition.
Bake the Cheesecake
  1. Pour the cheesecake batter into the cooled crust.
  2. Bake for 50-60 minutes until the edges are set but the center is slightly jiggly.
  3. Cool in the oven with the door ajar for about an hour, then refrigerate for at least 4 hours or overnight.
Prepare the Cherry Topping
  1. Add cherries, sugar, lemon juice, and lime juice to a small saucepan.
  2. Cook over medium heat for 5-7 minutes until the cherries soften.
  3. Let this mix cool before using.
Assemble and Serve
  1. Spread the cherry topping evenly over the cheesecake.
  2. Sprinkle with chopped pistachios before serving.

Notes

Use room temperature ingredients for smooth batter. Don’t overmix to prevent cracks. Gradually cool in the oven.