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Refreshing Lemon Lime Cherry Pistachio Cheesecake

A vibrant, no-bake summer dessert featuring a bright citrus cream cheese filling studded with sweet fresh cherries and crunchy pistachios, all resting on a nutty graham cracker crust.
Print Recipe
Prep Time 30 minutes
Chilling time 8 minutes
Total Time 8 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Nutty Crust
  • 1.5 cups Graham cracker crumbs
  • 1/3 cup Pistachios Finely chopped
  • 6 tbsp Unsalted butter Melted
  • 1 pinch Salt
Citrus Cheesecake Filling
  • 24 oz Cream cheese Three 8oz blocks, softened to room temperature
  • 1.5 cups Powdered sugar Sifted
  • 1.5 cups Heavy whipping cream Cold
  • 1 tbsp Lemon zest Freshly grated
  • 2 tbsp Lemon juice Freshly squeezed
  • 1 tbsp Lime zest Freshly grated
  • 1 tbsp Lime juice Freshly squeezed
  • 1 cup Fresh cherries Pitted and roughly chopped
  • 1/2 cup Shelled pistachios Roughly chopped
Garnishes
  • 1 cup Fresh cherries Whole, with stems attached
  • 1/2 cup Heavy whipping cream Whipped for piping
  • 1/4 cup Pistachios Roughly chopped, for sides and top

Equipment

  • 9-inch springform pan
  • Electric hand mixer or stand mixer
  • Citrus Zester/Microplane
  • Cherry Pitter

Method
 

  1. Prepare the crust: In a bowl, mix the graham cracker crumbs, 1/3 cup finely chopped pistachios, salt, and melted butter. Press firmly into the bottom and 1-inch up the sides of a lightly greased 9-inch springform pan. Freeze for 15 minutes.
  2. In a chilled bowl, whip the cold 1.5 cups of heavy cream until stiff peaks form. Set aside in the refrigerator.
  3. In a large bowl, beat the softened cream cheese until completely smooth. Sift in the powdered sugar and beat until creamy and combined.
  4. Add the lemon zest, lemon juice, lime zest, and lime juice to the cream cheese mixture. Beat on low speed just until smooth.
  5. Using a spatula, gently fold the cold whipped cream into the citrus cream cheese mixture until no white streaks remain. Be careful not to deflate the mixture.
  6. Gently fold in the chopped fresh cherries and 1/2 cup chopped pistachios. Do not overmix.
  7. Pour the filling over the chilled crust and smooth the top with an offset spatula. Cover tightly with plastic wrap.
  8. Refrigerate the cheesecake for at least 8 hours, preferably overnight, until fully set and firm.
  9. Before serving, remove the outer springform ring. Press extra chopped pistachios into the sides of the crust if desired. Pipe fresh whipped cream rosettes on top, and decorate with whole cherries and a sprinkle of pistachios.

Notes

Ensure your cream cheese is completely at room temperature before beating, or your filling will be lumpy. Do not use frozen cherries inside the batter as they hold too much moisture.