Why You’ll Love This Recipe
- Tangy and Sweet – The combination of lemon-lime and cherries creates a bright, refreshing contrast to the creamy richness of the cheesecake.
- Crunchy Pistachio Crust – The addition of chopped pistachios in the crust gives this cheesecake a delightful crunch and nutty flavor that complements the creamy filling.
- Elegant and Gorgeous – With its vibrant colors and beautiful presentation, this cheesecake will impress anyone you serve it to, while also satisfying your sweet tooth.
- No-Bake Option – If you’re looking for an easy dessert that doesn’t require turning on the oven, this recipe can be made without baking, keeping it cool and simple.
Ingredients
For the Crust
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
¼ cup chopped pistachios
For the Cheesecake Filling
16 oz cream cheese, softened
1 cup sour cream
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Crust:
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and the crumbs are coated with butter.
- Add the pistachios: Stir in the chopped pistachios for an extra crunch and nutty flavor.
- Press the crust: Press the mixture into the bottom of a 9-inch springform pan, making sure it’s evenly spread. Use the back of a spoon to press it down firmly.
- Chill the crust: Place the crust in the refrigerator for at least 30 minutes to set.
For the Cheesecake Filling:
- Mix the filling: In a large bowl, beat the softened cream cheese and sour cream together until smooth and creamy. You can use a hand mixer or a stand mixer for best results.
- Flavor the filling: Add the zest and juice of one lemon and one lime, and mix until fully incorporated. This will infuse the filling with a tangy, citrus flavor that pairs perfectly with the sweetness of the cherries.
- Assemble the cheesecake: Once the crust has set, pour the cheesecake filling over the crust, spreading it evenly with a spatula.
- Chill the cheesecake: Cover the cheesecake with plastic wrap and refrigerate it for at least 4 hours or overnight to allow the filling to firm up.
For the Topping:
- Prepare the topping: Once the cheesecake has set, top it with fresh cherries and a sprinkle of chopped pistachios for extra flavor and texture.
- Serve: Slice and serve chilled, enjoying the bright flavors of the cheesecake and the refreshing cherry topping.
Servings and Timing
This recipe yields 8-10 servings.
- Prep time: 15 minutes
- Chill time: 4-6 hours (or overnight)
- Total time: 4 hours 15 minutes to 6 hours 15 minutes
Storage/Reheating
- Storage: Store leftover cheesecake in the refrigerator for up to 3-4 days. Make sure it’s covered tightly with plastic wrap or stored in an airtight container.
- Freezing: You can freeze the cheesecake for up to 1 month. Wrap it tightly with plastic wrap and foil before freezing. Thaw in the refrigerator before serving.
FAQs
Can I make this cheesecake in advance?
Yes, this cheesecake is ideal for making ahead of time. In fact, it’s even better if allowed to chill overnight, as the flavors meld together.
Can I use a different nut for the crust?
Yes, you can substitute the pistachios with other nuts like almonds, walnuts, or pecans for a different flavor profile.
Can I use a store-bought crust?
Yes, if you’re short on time, you can use a store-bought graham cracker or cookie crust. Just make sure it’s around 9 inches to fit the cheesecake filling.
Can I add more fruit to the topping?
Absolutely! You can top the cheesecake with a mix of berries, such as raspberries, blueberries, or strawberries, along with the cherries for a more colorful and fruity topping.
How can I make the filling more firm?
If you want a firmer cheesecake filling, you can add 1-2 teaspoons of unflavored gelatin dissolved in a little warm water to the filling mixture. Just ensure it’s fully incorporated before pouring into the crust.
Can I make this without pistachios?
Yes, you can make this cheesecake without pistachios. You could either omit them from the crust or replace them with another nut like almonds or walnuts.
Can I use light cream cheese or sour cream?
For a lighter version, you can use reduced-fat cream cheese and sour cream. The texture may vary slightly, but the flavor will still be delicious.
Can I use a different type of fruit for the topping?
Yes! If you’re not a fan of cherries, feel free to use other fruits like fresh strawberries, raspberries, or even mango slices for a tropical twist.
How can I get a smooth filling?
Ensure that your cream cheese is softened before mixing it with the sour cream. Using a hand mixer or stand mixer will also help achieve a smooth, lump-free texture.
Is this cheesecake gluten-free?
Yes, as long as you use gluten-free graham crackers for the crust, this cheesecake is gluten-free.
Conclusion
This Luscious Lemon-Lime Cherry Pistachio Cheesecake is a vibrant, mouthwatering dessert that’s sure to impress anyone who tries it. With its refreshing citrus flavor, rich cream cheese filling, and crunchy pistachio crust, this cheesecake offers a delightful combination of textures and tastes. Perfect for any occasion, from holidays to casual get-togethers, it’s a dessert that will leave everyone asking for seconds!
Luscious Lemon-Lime Cherry Pistachio Cheesecake
- Total Time: 4 hours 15 minutes to 6 hours 15 minutes
- Yield: 8 Servings
- Diet: Vegetarian
Description
This Luscious Lemon-Lime Cherry Pistachio Cheesecake is a refreshing and indulgent dessert with a perfect balance of tangy citrus, sweet cherries, and crunchy pistachios. The creamy cheesecake filling sits atop a buttery graham cracker crust, creating a delightful combination of flavors and textures. Whether served at a special occasion or enjoyed as a treat, this cheesecake is sure to impress with its vibrant colors and decadent taste.
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- ¼ cup chopped pistachios
For the Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup sour cream
- Zest and juice of 1 lemon
- Zest and juice of 1 lime
For the Topping
- Fresh cherries
- Chopped pistachios (optional)
Instructions
For the Crust:
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until well combined.
- Add the pistachios: Stir in the chopped pistachios to add flavor and crunch.
- Press the crust: Press the mixture into the bottom of a 9-inch springform pan, ensuring it is evenly spread and firmly packed.
- Chill the crust: Refrigerate the crust for at least 30 minutes to set.
For the Cheesecake Filling:
- Mix the filling: Beat the softened cream cheese and sour cream together until smooth and creamy, using a hand mixer or stand mixer.
- Flavor the filling: Add the zest and juice of the lemon and lime, mixing until well incorporated for a tangy citrus flavor.
- Assemble the cheesecake: Once the crust has set, pour the cheesecake filling over the crust and spread it evenly with a spatula.
- Chill the cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to firm up.
For the Topping:
- Prepare the topping: Once the cheesecake is set, top it with fresh cherries and a sprinkle of chopped pistachios for added texture and flavor.
- Serve: Slice and serve chilled.
Notes
- This cheesecake can be made ahead and is even better if allowed to chill overnight.
- You can swap pistachios in the crust with other nuts like almonds or walnuts for a different flavor.
- For a lighter version, opt for reduced-fat cream cheese and sour cream.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
