Lemon-Lime Cherry Pistachio Cheesecake

Lemon-Lime Cherry Pistachio Cheesecake

A delightful dessert that balances the tartness of lemon and lime with creamy cheese, complemented by a nutty pistachio crust and a cherry topping.

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Prep Time 30

Cook Time 1 10

Total Time 1 40

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

For the Crust

1 cup Unsalted pistachios, coarsely chopped Toast lightly for deeper flavor.
1 cup Graham cracker crumbs Use gluten-free if needed.
1/2 cup Butter, melted Ensure to mix quickly with the crust ingredients.
1/4 cup Sugar

For the Cheesecake Filling

16 oz Cream cheese, softened Bring to room temperature before mixing.
1/2 cup Greek yogurt For added creaminess.
3/4 cup Sugar
2 tbsp Freshly squeezed lemon juice
1 tbsp Lemon zest
2 tbsp Freshly squeezed lime juice
1 tbsp Lime zest
1 tbsp Vanilla extract
3 large Eggs Add one at a time while mixing.

For the Cherry Pistachio Topping

2 cups Fresh or frozen cherries, pitted Thaw if using frozen and drain excess liquid.
1/4 cup Sugar Adjust based on sweetness preference.
1/4 cup Chopped pistachios For topping.

For Serving

1 cup Whipped cream For garnish.

Method

Preparation

Prepare the Crust: Mix coarsely chopped pistachios with graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake at 350°F for 10-12 minutes until golden brown. Let cool.
Make the Cheesecake Filling: Beat cream cheese until smooth. Add Greek yogurt, lime zest, lemon zest, and sugar, then mix. Add eggs one at a time, mixing well. Add lemon and lime juice, mix until combined. Pour filling into crust.

Baking

Bake at 325°F for 45-50 minutes until edges set and center is slightly jiggly. Cool at room temperature for 1-2 hours, then refrigerate for at least 4 hours.

Topping

Prepare the Cherry Pistachio Topping: Simmer cherries, pistachios, and sugar in a saucepan for 10 minutes. Let cool and spread over cheesecake before serving.

Serving

Slice and enjoy your cheesecake with whipped cream and chopped pistachios.

Notes

Serve chilled with a contrasting plate color for best presentation. Store covered in the refrigerator for 3-4 days. For longer storage, freeze slices wrapped tightly.