Description

This Lemon-Lime Cherry Pistachio Cheesecake is a luscious, no-bake dessert bursting with citrusy freshness, crunchy pistachios, and juicy cherries. A buttery graham cracker crust holds a creamy, tangy cheesecake filling, topped with vibrant cherries and a drizzle of cherry sauce. Perfect for summer gatherings, holidays, or anytime you crave a refreshing, indulgent treat!

Ingredients

Units Scale

Crust:

2 cups graham cracker crumbs
1/2 cup melted butter
2 tbsp sugar

Cheesecake Filling:

16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
Zest of 1 lemon
Zest of 1 lime
2 tbsp fresh lemon juice
2 tbsp fresh lime juice
1 cup heavy whipping cream

Toppings:

1 cup fresh cherries (pitted & halved)
1/2 cup chopped pistachios
1/4 cup cherry sauce or compote
Whipped cream for decoration
Lemon and lime slices for garnish

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Instructions

Prepare the Crust:
- In a bowl, mix graham cracker crumbs, melted butter, and sugar.
- Press into the bottom of a 9-inch springform pan. Chill in the fridge for 15 minutes.
Make the Cheesecake Filling:
- In a large bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, lemon zest, lime zest, lemon juice, and lime juice. Mix until combined.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
Assemble the Cheesecake:
- Pour the cheesecake filling over the crust, smoothing the top.
- Refrigerate for at least 6 hours or overnight for best results.
Decorate & Serve:
- Before serving, top with fresh cherries, chopped pistachios, and a drizzle of cherry sauce.
- Add whipped cream, lemon, and lime slices for a beautiful finish.

Notes

Ensure the cheesecake is fully set before slicing for clean, perfect cuts.
You can use a store-bought cherry topping or make your own by simmering cherries with sugar and lemon juice.
Substitute pistachios with almonds or walnuts for a different crunch.