The Lemon-Lime Cherry Pistachio Cheesecake is a dazzling dessert that bursts with vibrant flavors and textures in every bite. Imagine a luxuriously creamy cheesecake infused with zesty lemon and lime, resting on a crisp pistachio-studded graham cracker crust, then crowned with a luscious cherry topping that is both sweet and tart. Its beautiful combination of fresh citrus, rich cream cheese, crunchy nuts, and juicy cherries makes it a showstopper for any occasion. This Lemon-Lime Cherry Pistachio Cheesecake is my go-to for celebrations, because it’s as delightful to eat as it is to behold.

Lemon-Lime Cherry Pistachio Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

With just the right balance of pantry staples and fresh ingredients, this cheesecake is straightforward to make and utterly satisfying. Each element plays a crucial role: from the buttery crust to the citrus-scented filling and the vibrant cherry topping, everything comes together beautifully.

1 ½ cups graham cracker crumbs: Provides a sweet and crunchy base that holds the cheesecake perfectly.
¼ cup finely chopped pistachios: Adds a subtle nuttiness and lovely texture contrast right in the crust.
¼ cup granulated sugar (for crust): Sweetens the crust for a balanced flavor.
6 tablespoons unsalted butter, melted: Binds the crust ingredients, ensuring a firm, buttery foundation.
24 oz (680 g) cream cheese, softened: The creamy heart of the cheesecake that delivers that classic rich texture.
1 cup granulated sugar (for filling): Sweetens the filling and enhances the citrus notes.
1 tablespoon cornstarch: Helps to set the cheesecake and maintain a silky smooth texture.
3 large eggs: Provide structure and richness to the cheesecake filling.
¾ cup sour cream: Adds tang and moisture, keeping the cheesecake luscious and tender.
Zest of 1 lemon: Gives a fragrant citrus punch that brightens the filling.
Zest of 1 lime: Complements the lemon zest with fresh, sharp notes.
2 tablespoons fresh lemon juice: Balances sweetness with vibrant acidity.
2 tablespoons fresh lime juice: Enhances the citrus flavor and adds zing.
1 teaspoon vanilla extract: Rounds out the flavors with a warm, comforting aroma.
2 cups fresh or frozen cherries, pitted: Creates the jewel-like topping with sweet-tart allure.
¼ cup sugar (for topping): Sweetens the cherries as they cook down to a glossy finish.
1 teaspoon lemon juice (for topping): Lifts the cherry flavor and balances sweetness.
1 teaspoon cornstarch + 1 tablespoon water (slurry): Thickens the cherry topping to a perfect consistency.
Chopped pistachios (optional for garnish): Adds crunch and beautiful color on top.
Lemon and lime zest curls (optional for garnish): Create an elegant, fresh visual accent.
Whipped cream (optional for garnish): Offers a soft, creamy touch to finish each slice.

How to Make Lemon-Lime Cherry Pistachio Cheesecake

Step 1: Prepare the Crust

Begin by preheating your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure a clean release later. In a medium bowl, mix together the graham cracker crumbs, finely chopped pistachios, sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the pan and gently press it up the sides for a sturdy edge. Bake the crust for about 8 to 10 minutes, then set it aside to cool. This step lays down the firm, flavorful foundation that makes the Lemon-Lime Cherry Pistachio Cheesecake so special.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese and sugar until smooth and creamy, eliminating any lumps for the silkiest texture. Sprinkle in the cornstarch and blend it in. Add eggs one at a time, mixing on low speed after each addition to avoid incorporating too much air. Stir in the sour cream, then add the zests of lemon and lime along with their juices, plus the vanilla extract. Mix gently until everything is combined — careful not to overmix, as you want to maintain a dense, creamy filling without air bubbles. This vibrant filling is the heart of your Lemon-Lime Cherry Pistachio Cheesecake.

Step 3: Bake the Cheesecake

Pour the luscious filling into your prepared crust, smoothing the top with a spatula. Place the springform pan in a larger baking dish to create a water bath by adding about one inch of hot water to the outer dish. This gentle steaming method ensures an evenly baked cheesecake with a tender crumb and no cracks. Bake for 60 to 70 minutes, or until the center barely jiggles when you gently shake the pan. Turn off your oven, crack the door open, and let the cheesecake cool slowly in the oven for about an hour — this gradual cooling prevents sudden temperature changes and keeps the texture perfect. Afterward, chill the cheesecake in the refrigerator for at least 4 hours or overnight to set completely.

Step 4: Prepare the Cherry Topping

While your cheesecake chills, it’s time to create the vibrant cherry topping. In a small saucepan, combine the pitted cherries, sugar, and lemon juice. Cook gently over medium heat for about 5 minutes until the cherries start releasing their juices and soften slightly. Stir in the cornstarch slurry and continue cooking for another 1 to 2 minutes until the topping thickens to a glossy consistency. Remove from heat and allow it to cool completely before spreading over your chilled cheesecake — this topping adds the perfect juicy, tangy finish to the Lemon-Lime Cherry Pistachio Cheesecake.

Step 5: Assemble and Decorate

Once fully cooled, spoon the cherry topping evenly on the cheesecake surface. Sprinkle with extra chopped pistachios for a delightful crunch and scatter some lemon and lime zest curls to brighten the look. A few dollops of whipped cream make the final flourish that will enchant your guests. Each garnishing element not only elevates the presentation but enhances the multi-layered flavors and textures that make the Lemon-Lime Cherry Pistachio Cheesecake such a memorable treat.

How to Serve Lemon-Lime Cherry Pistachio Cheesecake

Garnishes

For serving, fresh garnishes like chopped pistachios, lemon and lime zest curls, and whipped cream really bring the cheesecake to life. They add visual appeal and complimentary textures. The nuts give a satisfying crunch, while the zest curls add a pop of color and citrus aroma that echoes the flavors inside. Whipped cream provides a light, creamy counterbalance that guests adore.

Side Dishes

Pairing this cheesecake with light, refreshing sides enhances its bright citrus character. Serve alongside fresh berries or a small bowl of citrus sorbet to keep each bite lively. A cup of herbal tea or a glass of sparkling wine can also elevate the dessert experience without overshadowing the nuanced lemon-lime cherry notes.

Creative Ways to Present

Consider serving the Lemon-Lime Cherry Pistachio Cheesecake in individual glasses layered with extra cherry topping and crushed pistachios for a modern twist. You could also make mini cheesecakes in muffin tins to enjoy single servings at parties. Another fun idea is to drizzle a little white chocolate over the top for added sweetness and a gorgeous finish that your guests will rave about.

Make Ahead and Storage

Storing Leftovers

Leftover Lemon-Lime Cherry Pistachio Cheesecake keeps beautifully in the refrigerator for up to 4 days when stored in an airtight container or covered tightly with plastic wrap. This ensures the cheesecake stays moist, and the flavors remain fresh. Always keep the cherry topping covered separately if possible to maintain its texture.

Freezing

This cheesecake freezes well if you want to prepare it in advance. Wrap the cooled, fully assembled cheesecake (or individual slices) tightly in plastic wrap and then foil to prevent freezer burn. It’s best eaten within 1 to 2 months of freezing. To thaw, transfer it to the refrigerator overnight for a gentle defrost.

Reheating

Cheesecake is best enjoyed chilled, so reheating is not recommended. If you want to serve it slightly softened, leave it at room temperature for about 20 minutes before slicing. Avoid microwaving, as this can ruin the texture and cause the cream cheese to separate.

FAQs

Can I substitute pistachios with another nut?

Absolutely! While pistachios add a unique flavor and color, you can use almonds, walnuts, or pecans if you prefer. Just chop them finely to maintain the texture in the crust and garnish.

Do I have to use fresh cherries for the topping?

No, frozen cherries work wonderfully too. Just thaw them before cooking and drain any excess liquid if it becomes too watery. This will keep the topping from becoming too runny.

What if I don’t have a springform pan?

A springform pan is ideal because it allows easy removal without damaging the cheesecake, but if you don’t have one, use a regular cake pan lined with parchment paper. Just invert the cheesecake carefully once it’s fully chilled.

Can I make this cheesecake dairy-free?

You can try using dairy-free cream cheese and sour cream alternatives, but keep in mind the texture and flavor might differ slightly. Make sure to select a brand that whips and bakes well for the best results.

How do I prevent cracks on the cheesecake surface?

Baking it in a water bath and cooling it gradually in the oven helps prevent cracks. Also, avoid overmixing the filling to reduce air bubbles, and make sure to let the cheesecake chill completely before slicing.

Final Thoughts

This Lemon-Lime Cherry Pistachio Cheesecake has quickly become one of my favorite desserts to make and share. Its vibrant citrus flavors perfectly balance the creamy richness, while the cherries and pistachios bring such delightful contrasts of taste and texture. Whether for a special occasion or an indulgent treat, I encourage you to try this recipe and experience how something seemingly simple can feel so celebratory and utterly delicious. It’s truly a slice of sunshine on a plate!