Lemon-Lime Cherry Pistachio Cheesecake
A no-bake cheesecake that combines refreshing lemon-lime flavors, a sweet cherry topping, and a crunchy pistachio crust. It’s the perfect dessert for summer or any special occasion!
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- 2 tablespoons sugar
- 6 tablespoons unsalted butter melted
- ½ cup pistachios finely chopped
- For the cheesecake filling:
- 16 oz cream cheese softened
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Zest of 1 lime
- ¼ cup fresh lemon juice
- ¼ cup fresh lime juice
- ½ cup sour cream
- For the cherry topping:
- 2 cups fresh cherries pitted and halved (or use frozen cherries, thawed)
- ¼ cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch optional, for thickening
- For garnish:
- A handful of crushed pistachios
- Fresh cherries
Instructions
- Mix the graham cracker crumbs, sugar, melted butter, and chopped pistachios. Press into the bottom of a 9-inch springform pan and refrigerate.
- Beat softened cream cheese until smooth, then add powdered sugar, vanilla, lemon zest, lime zest, lemon juice, lime juice, and sour cream. Mix until smooth.
- Whip heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
- Pour the cheesecake filling over the crust and refrigerate for at least 4 hours or overnight to set.
- For the cherry topping, cook fresh cherries with sugar and lemon juice over medium heat until they release their juices. Add cornstarch if desired and cook until thickened.
- Let the topping cool, then spoon over the chilled cheesecake.
- Garnish with crushed pistachios and fresh cherries before serving.