Lemon-Lime Cherry Pistachio Cheesecake is a vibrant, show-stopping dessert that brings together a medley of flavors and textures. With a buttery graham cracker crust, creamy citrus-kissed filling, bursts of fresh cherries, and a subtle crunch from pistachios, this cheesecake is a refreshing twist on a classic indulgence—perfect for spring and summer celebrations.
Why You’ll Love This Recipe
Bright, Citrusy Flavor: Lemon and lime zest and juice infuse the cheesecake with a fresh, tangy taste that complements the rich filling.
Creamy and Smooth Texture: A combination of cream cheese and mascarpone ensures a velvety, luxurious consistency.
Sweet & Tart Balance: Juicy cherries provide fruity contrast while the honey drizzle enhances the natural sweetness.
Elegant Presentation: Finished with whipped cream, fresh cherries, and a touch of honey, this cheesecake is as beautiful as it is delicious.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
Graham cracker crumbs
Granulated sugar
Unsalted butter, melted
For the Filling:
Cream cheese, softened
Mascarpone cheese, softened
Granulated sugar
Lemon zest
Lime zest
Lemon juice
Lime juice
Eggs
Pistachios, chopped
Fresh cherries, pitted and halved
For Topping:
Heavy cream
Powdered sugar
Fresh cherries
Honey
Directions
Preheat Oven and Prepare Pan: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the base with parchment paper.
Make the Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until fully combined. Press evenly into the bottom of the prepared pan. Bake for 10–12 minutes or until lightly golden. Let cool.
Prepare Cheesecake Filling: In a large bowl, beat the cream cheese, mascarpone, sugar, lemon zest, lime zest, lemon juice, and lime juice until smooth and creamy.
Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
Add Pistachios and Cherries: Stir in chopped pistachios and half of the fresh cherries until evenly distributed.
Fill and Bake: Pour the filling into the cooled crust. Smooth the top and bake for 45–50 minutes, or until the center is set but slightly jiggly.
Cool Gradually: Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Then refrigerate for at least 4 hours or overnight.
Whip Cream Topping: Beat heavy cream and powdered sugar until soft peaks form.
Decorate: Spread whipped cream over the chilled cheesecake. Top with the remaining fresh cherries and drizzle with honey before serving.
Servings and Timing
Servings: 10 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Cooling & Chill Time: 4 hours 10 minutes
Total Time: 5 hours 30 minutes
Calories: 475 kcal per serving
Variations
Nut-Free Version: Omit pistachios for a smooth, cherry-forward cheesecake.
Chocolate Drizzle: Replace honey with a light drizzle of dark chocolate for a decadent finish.
Alternative Fruit: Substitute cherries with raspberries, blueberries, or sliced strawberries for a seasonal twist.
Crust Option: Use crushed pistachio cookies or vanilla wafers in place of graham crackers for added flavor.
Storage/Reheating
Storage: Store in the refrigerator, covered, for up to 5 days.
Freezing: Wrap slices tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating: Not applicable. Cheesecake is best enjoyed chilled.
FAQs
Can I use bottled lemon and lime juice?
Fresh juice is recommended for the best flavor, but bottled juice can be used in a pinch.
Can I use frozen cherries?
Yes, but thaw and drain them well before mixing into the batter to avoid excess moisture.
What is the difference between mascarpone and cream cheese?
Mascarpone is creamier and slightly sweeter, adding richness to the filling. It complements the tang of cream cheese beautifully.
Can I skip the honey drizzle?
Yes, the cheesecake is sweet on its own, but the honey adds an elegant touch and mild floral sweetness.
How do I prevent cracks in the cheesecake?
Avoid overmixing the batter, use room-temperature ingredients, and let the cheesecake cool gradually in the oven.
Can I make this cheesecake in advance?
Yes, it’s ideal for making a day ahead and chilling overnight for best texture and flavor.
Can I make this in a different pan?
A deep-dish pie plate can be used, but baking time and layering may need adjustment.
What can I substitute for mascarpone?
You can use all cream cheese or a mix of cream cheese and sour cream for a tangier taste.
Is this recipe gluten-free?
Not as written. To make it gluten-free, use gluten-free graham crackers for the crust.
Do I have to use a springform pan?
A springform pan is ideal for easy release, but a well-greased deep 9-inch cake pan can work as an alternative.
Conclusion
Lemon-Lime Cherry Pistachio Cheesecake is a refreshing and elegant dessert that combines citrus brightness, fruity bursts, and rich creaminess with a satisfying nutty crunch. Whether for a special occasion or simply to elevate your dessert game, this cheesecake is a stunning and delicious choice that delivers flavor in every bite.
Lemon-Lime Cherry Pistachio Cheesecake
- Total Time: 5 hours 30 minutes (includes chilling)
- Yield: 10 servings
- Diet: Vegetarian
Description
This Lemon-Lime Cherry Pistachio Cheesecake is a luscious fusion of citrus zing, creamy richness, crunchy pistachios, and juicy cherries. Nestled on a golden graham cracker crust and topped with honey-kissed whipped cream, it’s the ultimate vibrant and refreshing dessert. Keyword: Lemon-Lime Pistachio Cheesecake.
Ingredients
Crust:
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1 1/2 cups graham cracker crumbs
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1/4 cup granulated sugar
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1/3 cup unsalted butter, melted
Filling:
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2 cups cream cheese, softened
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1 cup mascarpone cheese, softened
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1/2 cup granulated sugar
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1 tablespoon lemon zest
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1 tablespoon lime zest
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2 tablespoons lemon juice
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2 tablespoons lime juice
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3 large eggs
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1 cup pistachios, chopped
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1 cup fresh cherries, pitted and halved
Topping:
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1 tablespoon honey
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1 cup heavy cream
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1 tablespoon powdered sugar
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Remaining fresh cherries
Instructions
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Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
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In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the pan base. Bake for 10–12 minutes until lightly golden. Let cool.
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In a large bowl, beat together cream cheese, mascarpone, granulated sugar, lemon and lime zest, and lemon and lime juice until smooth.
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Add eggs one at a time, beating well after each.
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Fold in chopped pistachios and half of the cherries.
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Pour batter into the cooled crust, smooth the top, and bake for 45–50 minutes, until the center is just set.
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Turn off oven and let cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
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Before serving, whip heavy cream with powdered sugar to soft peaks. Spread on top of the cheesecake.
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Garnish with remaining cherries and a drizzle of honey.
Notes
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Use room temperature dairy for the smoothest filling.
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For extra crunch, sprinkle more chopped pistachios on top.
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Keeps well refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
