Why You’ll Love This Recipe
This Luscious Lemon Lime Cherry Pistachio Cheesecake is not your ordinary dessert—it’s a symphony of flavors and textures that will delight your taste buds and wow your guests. Imagine the zesty brightness of lemon and lime dancing together with the juicy sweetness of cherries, all atop a rich and creamy cheesecake base. Now add the subtle crunch and nutty charm of pistachios, and you’ve got a showstopper.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup finely chopped pistachios
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- Zest of 1 lime
- 2 tbsp fresh lemon juice
- 2 tbsp fresh lime juice
- ½ cup sour cream
- ¼ cup chopped maraschino cherries (drained and patted dry)
- ¼ cup chopped pistachios
For the Topping:
- ¾ cup cherry pie filling or fresh pitted cherries
- 2 tbsp crushed pistachios
- Optional: whipped cream and lime zest for garnish
Directions
- Prepare the Crust:
Preheat your oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, chopped pistachios, sugar, and melted butter until well combined. Press mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to press firmly. Bake for 10 minutes. Remove and let cool. - Make the Filling:
In a large bowl, beat cream cheese with a hand mixer until smooth. Gradually add sugar and continue beating until fluffy. Add eggs, one at a time, mixing on low speed just until combined. Add vanilla, lemon zest, lime zest, lemon juice, lime juice, and sour cream. Mix until smooth. - Fold in Extras:
Gently fold in the chopped maraschino cherries and chopped pistachios with a rubber spatula. Be careful not to overmix. - Bake the Cheesecake:
Pour the filling over the cooled crust. Tap the pan lightly on the counter to remove air bubbles. Place the pan on a baking sheet and bake for 55–65 minutes, or until the center is slightly jiggly but the edges are set. - Cool & Chill:
Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Remove from oven and cool to room temperature, then refrigerate for at least 6 hours or overnight. - Add the Topping:
Before serving, spoon cherry pie filling (or fresh cherries) over the cheesecake. Sprinkle with crushed pistachios. Add optional whipped cream and lime zest if desired.
Servings and Timing
Yield: 12 slices
Prep Time: 25 minutes
Cook Time: 60 minutes
Cooling Time: 1 hour
Chilling Time: 6 hours or overnight
Total Time: Approximately 8 hours and 25 minutes
Variations
- Gluten-Free Version: Use gluten-free graham crackers for the crust. Everything else remains the same.
- Tropical Twist: Substitute maraschino cherries with chopped pineapple and swap pistachios for macadamia nuts.
- Chocolate Swirl: Melt ½ cup white or dark chocolate and swirl it into the cheesecake batter before baking.
- Mini Cheesecakes: Use a muffin tin and paper liners to create mini versions. Reduce bake time to about 20 minutes.
- Nut-Free Option: Omit the pistachios and use a standard graham cracker crust with a fruit-forward filling.
Storage and Reheating
Refrigerator:
Store leftover cheesecake covered in the refrigerator for up to 5 days. Use plastic wrap or transfer slices to an airtight container.
Freezer:
Freeze whole or individual slices. Wrap tightly in plastic wrap and foil, then store in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight.
Reheating:
Cheesecake is best served chilled, but if you prefer it slightly warm, microwave an individual slice for 10–15 seconds. Don’t overheat, as it may become too soft or lose texture.
FAQs
Can I make this cheesecake ahead of time?
Yes! In fact, it tastes better the next day. Make it a day ahead and store it in the fridge overnight. Add toppings just before serving.
Do I need a water bath?
It’s not required for this recipe. Baking without a water bath results in a slightly denser texture, which complements the crunchy pistachios and cherry topping.
How do I know when the cheesecake is done?
Look for slightly jiggly centers and set edges. It will continue to set as it cools. Overbaking can cause cracks, so keep an eye on it around the 55-minute mark.
Can I use bottled lemon and lime juice?
Fresh juice is highly recommended for the best flavor, but bottled can be used in a pinch. Just ensure it’s 100% juice without added sugar.
What can I substitute for sour cream?
Plain Greek yogurt works well as a substitute and maintains the creamy texture of the filling.
Can I use different nuts?
Absolutely. Almonds, walnuts, or even pecans can work, but pistachios offer the best color contrast and flavor for this recipe.
Conclusion
This Luscious Lemon Lime Cherry Pistachio Cheesecake brings a stunning medley of flavors to the table: tangy citrus, sweet cherries, creamy filling, and a nutty crunch. It’s the ultimate crowd-pleaser that feels gourmet but is completely achievable in a home kitchen.
Save this recipe, share it with your dessert-loving friends, and don’t be surprised if it becomes your signature dish. 🍋🍒🥜💚
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