There are some desserts that simply look like sunshine on a plate—and this Luscious Lemon-Lime Cherry Pistachio Cheesecake is exactly that. Bright, tangy citrus, vibrant cherries, and the nutty green of pistachios come together to create a cheesecake that feels both festive and familiar. Every bite is an invitation to pause, savor, and smile.
My first memory of this cheesecake goes back to a small coastal village where my family would gather every summer. One aunt, known for her flair in the kitchen, brought this to a picnic under a lemon tree. We’d just come back from picking cherries, and the air smelled of salt, sunscreen, and cut citrus. She sliced into this colorful, creamy creation, and it felt like summer had been captured in dessert form. It was smooth and rich, yet bright and refreshing—almost too pretty to eat.
Over time, this cheesecake became a celebratory centerpiece. Weddings, holidays, Sunday dinners—you name it. The combination of lemon and lime keeps it refreshing, the cherries add a burst of sweetness, and the pistachios give it texture and earthiness. It’s a blend of elegance and comfort, the kind of dessert you serve with pride and remember for years.
Whether you’re looking to impress guests or just treat yourself, this cheesecake offers joy in every creamy, nutty, citrusy bite.
Why You’ll Love This Recipe
- Bursting With Flavor: Tangy lemon and lime balance beautifully with the sweet cherries and buttery pistachios.
- Gorgeous Presentation: The contrast of colors makes it a standout on any dessert table.
- Make-Ahead Friendly: It’s best served chilled, so you can make it the day before your event.
- Perfect for Celebrations: Ideal for spring and summer gatherings, birthdays, or just-because days.
INGREDIENTS YOU’LL NEED:
Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ¼ cup fresh lemon juice
- ¼ cup fresh lime juice
- 1 tbsp lemon zest
- 1 tbsp lime zest
- ½ cup chopped pistachios
- ½ cup chopped cherries (fresh or thawed frozen)
Topping:
- Whipped cream
- Whole cherries (for garnish)
- Chopped pistachios
HOW TO MAKE LUSCIOUS LEMON-LIME CHERRY PISTACHIO CHEESECAKE
STEP-BY-STEP INSTRUCTIONS:
Step 1: Create the Crust
Start by preheating your oven to 325°F (163°C). Mix the graham cracker crumbs and sugar in a bowl, then stir in the melted butter until the mixture looks like wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. You can use the flat bottom of a glass to smooth it evenly.
Bake for 10 minutes. The crust should be lightly golden and smell like warm, toasted graham crackers. Set it aside to cool while you make the filling.
Step 2: Mix the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth and fluffy. This is your cheesecake foundation, so take your time to eliminate any lumps. Add the sugar and continue mixing until fully blended. Pour in the vanilla extract.
Crack the eggs in one at a time, beating just until they disappear into the batter. Then stir in the lemon and lime juices and their fragrant zests. The kitchen will already be smelling bright and zesty by now.
Finally, fold in the chopped pistachios and cherries. Don’t overmix—just enough so everything is evenly distributed.
Step 3: Bake the Cheesecake
Pour the filling into your cooled crust, smoothing the top gently. Tap the pan lightly on the counter to release any air bubbles.
Bake for 50–60 minutes. The edges should look set, but the center should still have a slight jiggle. Turn off the oven and crack the door open slightly, leaving the cheesecake inside to cool for an hour. This slow cooling helps prevent cracking.
Afterward, move the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight. The flavors deepen as it rests.
Step 4: Decorate Before Serving
Just before serving, pipe or dollop whipped cream around the edges. Nestle whole cherries on top and sprinkle chopped pistachios over for a finishing touch that’s both rustic and beautiful.
HELPFUL TIPS
- Use room temperature cream cheese to avoid a lumpy batter.
- To avoid cracks, let the cheesecake cool slowly and don’t overbake.
- A springform pan makes removal easy, but you can also use a deep pie dish.
- If using frozen cherries, thaw and drain them well to avoid extra moisture.
DETAILS
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours (including cooling and chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
NOTES
This recipe is naturally vegetarian and can be adapted for gluten-free diets by using gluten-free graham crackers. For dairy-free versions, swap the cream cheese and butter for dairy-free alternatives, though the texture may vary slightly.
NUTRITIONAL INFORMATION (Approximate per slice)
- Calories: 450
- Carbs: 35g
- Protein: 6g
- Fat: 32g
- Saturated Fat: 18g
- Cholesterol: 120mg
- Sodium: 300mg
- Fiber: 1g
- Sugar: 25g
FREQUENTLY ASKED QUESTIONS
Can I make this ahead of time?
Yes! This cheesecake is best made the day before serving. It allows the flavors to develop fully.
Can I use bottled citrus juice?
Fresh juice is ideal for flavor, but bottled can be used in a pinch.
How do I know when the cheesecake is done?
The edges will be set and the center slightly wobbly. It will firm up as it cools.
STORAGE INSTRUCTIONS
Refrigerator: Store leftovers covered in the fridge for up to 5 days.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Vegan Blue Moon Lime Tart
- Pistachio Cheesecake
- Pistachio Cheesecake with Pistachio Topping
- Pistachio Tiramisu: A Creamy Twist on a Classic
CONCLUSION
This Luscious Lemon-Lime Cherry Pistachio Cheesecake is more than a dessert—it’s a memory in the making. Whether you’re reminiscing about warm days or starting a new family tradition, this cheesecake brings joy, beauty, and a bit of sunshine to the table. Every layer tells a story. So why not make it part of yours?
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Luscious Lemon-Lime Cherry Pistachio Cheesecake
Description
There are some desserts that simply look like sunshine on a plate—and this Luscious Lemon-Lime Cherry Pistachio Cheesecake is exactly that. Bright, tangy citrus, vibrant cherries, and the nutty green of pistachios come together to create a cheesecake that feels both festive and familiar. Every bite is an invitation to pause, savor, and smile.
My first memory of this cheesecake goes back to a small coastal village where my family would gather every summer. One aunt, known for her flair in the kitchen, brought this to a picnic under a lemon tree. We’d just come back from picking cherries, and the air smelled of salt, sunscreen, and cut citrus. She sliced into this colorful, creamy creation, and it felt like summer had been captured in dessert form. It was smooth and rich, yet bright and refreshing—almost too pretty to eat.
Over time, this cheesecake became a celebratory centerpiece. Weddings, holidays, Sunday dinners—you name it. The combination of lemon and lime keeps it refreshing, the cherries add a burst of sweetness, and the pistachios give it texture and earthiness. It’s a blend of elegance and comfort, the kind of dessert you serve with pride and remember for years.
Whether you’re looking to impress guests or just treat yourself, this cheesecake offers joy in every creamy, nutty, citrusy bite.
Ingredients
- Crust:
-
1½ cups graham cracker crumbs
-
¼ cup granulated sugar
-
½ cup unsalted butter, melted
- Filling:
-
24 oz (3 packages) cream cheese, softened
-
1 cup granulated sugar
-
1 tsp vanilla extract
-
3 large eggs
-
¼ cup fresh lemon juice
-
¼ cup fresh lime juice
-
1 tbsp lemon zest
-
1 tbsp lime zest
-
½ cup chopped pistachios
-
½ cup chopped cherries (fresh or thawed frozen)
- Topping:
-
Whipped cream
-
Whole cherries (for garnish)
-
Chopped pistachios
Instructions
Step 1: Create the Crust
Start by preheating your oven to 325°F (163°C). Mix the graham cracker crumbs and sugar in a bowl, then stir in the melted butter until the mixture looks like wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. You can use the flat bottom of a glass to smooth it evenly.
Bake for 10 minutes. The crust should be lightly golden and smell like warm, toasted graham crackers. Set it aside to cool while you make the filling.
Step 2: Mix the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth and fluffy. This is your cheesecake foundation, so take your time to eliminate any lumps. Add the sugar and continue mixing until fully blended. Pour in the vanilla extract.
Crack the eggs in one at a time, beating just until they disappear into the batter. Then stir in the lemon and lime juices and their fragrant zests. The kitchen will already be smelling bright and zesty by now.
Finally, fold in the chopped pistachios and cherries. Don’t overmix—just enough so everything is evenly distributed.
Step 3: Bake the Cheesecake
Pour the filling into your cooled crust, smoothing the top gently. Tap the pan lightly on the counter to release any air bubbles.
Bake for 50–60 minutes. The edges should look set, but the center should still have a slight jiggle. Turn off the oven and crack the door open slightly, leaving the cheesecake inside to cool for an hour. This slow cooling helps prevent cracking.
Afterward, move the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight. The flavors deepen as it rests.
Step 4: Decorate Before Serving
Just before serving, pipe or dollop whipped cream around the edges. Nestle whole cherries on top and sprinkle chopped pistachios over for a finishing touch that’s both rustic and beautiful.
Notes
This recipe is naturally vegetarian and can be adapted for gluten-free diets by using gluten-free graham crackers. For dairy-free versions, swap the cream cheese and butter for dairy-free alternatives, though the texture may vary slightly.
