Looking for a cheesecake that’s equal parts refreshing and indulgent? This Lemon-Lime Cherry Pistachio Cheesecake has you covered. It’s a delightful blend of tangy citrus, sweet cherries, and crunchy pistachios—all wrapped up in a rich, creamy cheesecake. Whether you’re hosting a spring brunch, a birthday bash, or simply want something special on the weekend, this dessert is a guaranteed conversation starter.

This vibrant recipe is inspired by the creative minds of the Homemade Recipes Community, and it’s become one of those treats you’ll crave all year long. With its sunny citrus notes and stunning presentation, this cheesecake is an edible celebration.

Luscious Lemon-Lime Cherry Pistachio Cheesecake

This Lemon-Lime Cherry Pistachio Cheesecake is a refreshing and indulgent dessert featuring a zesty citrus filling, bursts of cherry, and a crunchy pistachio twist. Topped with whipped cream and garnishes, it's a stunning and flavorful treat for any occasion.

Prep: 25 min | Cook: 60 min | Total: min

Servings: 12 servings

Ingredients

• 1 ½ cups graham cracker crumbs
• 1/4 cup sugar (for crust)
• 1/2 cup unsalted butter, melted
• 3 packages (8 oz each) cream cheese, softened
• 1 cup sugar (for filling)
• 1 tsp vanilla extract
• 3 large eggs
• 1/4 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 1 tbsp lemon zest
• 1 tbsp lime zest
• 1/2 cup chopped pistachios
• 1/2 cup chopped cherries
• Whipped cream (for topping)
• Whole cherries (for garnish)
• Chopped pistachios (for garnish)

Instructions

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan. Mix graham cracker crumbs, sugar, and melted butter. Press into pan and bake for 10 minutes. Let cool.
2. Beat cream cheese and sugar until smooth. Mix in vanilla. Add eggs one at a time. Stir in lemon juice, lime juice, and both zests. Fold in chopped pistachios and cherries.
3. Pour filling into crust. Bake for 50–60 minutes until center is almost set. Turn off oven and let cheesecake cool inside with door ajar for 1 hour.
4. Refrigerate for at least 4 hours or overnight. Top with whipped cream, whole cherries, and chopped pistachios before serving.

Nutrition

• Calories: 480 kcal
• Fat: 32 g
• Carbs: 38 g
• Protein: 7 g

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Why This Cheesecake Shines

What makes this cheesecake so memorable? It’s all about balance. The lemon and lime juices bring a bright acidity that cuts through the richness of the cream cheese, while the chopped cherries offer a sweet surprise in every bite. And don’t forget the pistachios—they add a nutty crunch that elevates the texture beautifully.

Visually, it’s a showstopper. With its whipped cream swirls, jewel-toned cherries, and pistachio crumbles, it’s a dessert that looks as good as it tastes.

Helpful Baking Tips

• Room Temp Ingredients: Let your cream cheese, eggs, and citrus come to room temperature before mixing to avoid lumps.
• Water Bath Optional: If you’re a cheesecake purist, bake it in a water bath for an ultra-smooth texture—but this version bakes beautifully without one.
• Don’t Rush the Chill: Chill the cheesecake for at least 4 hours—overnight is best—for the filling to fully set.
• Prevent Cracks: Cooling the cheesecake in the oven with the door ajar helps it settle gently and minimizes surface cracking.

Tasty Twists & Variations

• Go Crustless: For a gluten-free option, skip the crust or use crushed pistachios mixed with a little honey and coconut oil.
• Add a Glaze: Drizzle a lemon glaze or cherry compote over the top for an extra pop of flavor.
• Mini Cheesecakes: Use a muffin tin for adorable individual versions—perfect for parties or gifting.

Serve It Up!

This cheesecake is best served chilled, garnished with a generous swirl of whipped cream and a handful of pistachios and cherries on top. It pairs beautifully with a hot cup of tea, a glass of champagne, or a tart lemonade on a sunny afternoon.

Q&A Section

Q: Can I use bottled lemon and lime juice instead of fresh?
Fresh juice is best for bright flavor, but bottled will work in a pinch—just be sure it’s 100% juice with no added sugar.

Q: Can I use frozen cherries?
Yes, thaw and drain them well before chopping to avoid adding excess moisture to the filling.

Q: How long does this cheesecake last?
Stored covered in the fridge, it will keep for 4–5 days. It also freezes well—just skip the whipped cream until serving.

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