Description

Brighten your dessert table with this Lemon-Lime Cherry Pistachio Cheesecake—a rich, citrusy cheesecake with tart cherries and a crunchy pistachio crust. A vibrant, refreshing twist on a classic that’s perfect for summer gatherings and celebrations.

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
1/2 cup finely ground pistachios
1/3 cup unsalted butter, melted
2 tbsp sugar

For the Cheesecake Filling:

24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1/4 cup sour cream
1 tsp vanilla extract
Zest and juice of 1 lemon
Zest and juice of 1 lime
1/2 cup chopped maraschino cherries (blotted dry)
1/4 cup chopped pistachios

Optional Toppings:

Whipped cream
Extra cherries
Lime and lemon slices
Crushed pistachios

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Instructions

Preheat and prep: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan. Wrap the bottom in foil if baking in a water bath.
Make the crust: Mix graham cracker crumbs, pistachios, butter, and sugar. Press into pan base and bake for 8 minutes. Cool.
Prepare filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Blend in sour cream, vanilla, lemon and lime zest and juice. Stir in cherries and pistachios.
Bake: Pour filling into crust. Bake for 55–65 minutes until the center is set but slightly jiggly. Turn off oven and let cake cool inside with door slightly open for 1 hour.
Chill: Refrigerate cheesecake for at least 4 hours or overnight before serving.
Garnish and serve: Top with whipped cream, extra cherries, citrus slices, and pistachios before serving.

Notes

Blotting cherries dry helps prevent color bleeding.
For a cleaner slice, wipe the knife between cuts.
Cheesecake tastes even better the next day!