Description

This Luscious Lemon-Lime Cherry Pistachio Cheesecake is a delightful citrus-infused dessert featuring a crunchy pistachio graham cracker crust, creamy tangy filling, and a sweet cherry topping. Perfectly balanced flavors of lemon and lime zest and juice brighten the rich cream cheese base, while the cherry preserves and crunchy pistachios add vibrant color and texture. Ideal for special occasions or whenever you want a decadent yet refreshing treat.

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/2 cup finely chopped pistachios (unsalted and shelled)
1/4 cup granulated sugar
6 tablespoons unsalted butter (melted)

For the cheesecake filling:

3 (8-ounce) packages cream cheese (softened)
3/4 cup granulated sugar
1/4 cup sour cream
3 large eggs
1 tablespoon lemon zest
1 tablespoon lime zest
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 teaspoon vanilla extract

For the topping:

1 cup cherry preserves or pie filling
1/4 cup chopped pistachios (for garnish)
Optional whipped cream

Cook Mode Prevent your screen from going dark

Instructions

Preheat and prepare crust: Preheat oven to 325°F. In a medium bowl, combine graham cracker crumbs, chopped pistachios, sugar, and melted butter. Stir until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake crust for 8–10 minutes, then let cool while preparing the filling.
Make cheesecake filling: In a large bowl, beat cream cheese and sugar together until smooth and fluffy. Add sour cream, then beat in the eggs one at a time. Stir in lemon zest, lime zest, lemon juice, lime juice, and vanilla until well combined. Pour the filling over the cooled crust and smooth the top.
Bake cheesecake: Bake for 50–60 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then transfer to the refrigerator and chill for at least 4 hours or overnight.
Add topping and serve: Before serving, spread cherry preserves or pie filling over the top of the cheesecake. Sprinkle with chopped pistachios and add whipped cream if desired. Slice and serve chilled.

Notes

For a nut-free option, omit pistachios and use extra graham crackers in the crust.
You can swirl cherry preserves into the batter before baking for a marbled look.
Store leftovers tightly covered in the refrigerator for up to 5 days.