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Lemon Lime Cherry Pistachio

Delicious Lemon Lime Cherry Pistachio Cheesecake Bliss

This Lemon Lime Cherry Pistachio cheesecake blends bright flavors for a crowd-pleasing dessert that's easy to make and perfect for any gathering.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 20 minutes
Course Drinks
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • 9-inch springform pan
  • mixing bowls
  • electric mixer
  • spatula

Ingredients
  

Crust

  • 200 grams Graham cracker crumbs perfect for a buttery base that holds everything together
  • 50 grams Sugar adds sweetness to balance the tanginess
  • 100 grams Melted butter keeps the crust rich

Cheesecake Filling

  • 680 grams Cream cheese the star of the show for a velvety texture
  • 200 grams Sugar sweetens the filling
  • 1 teaspoon Vanilla extract adds depth and warmth
  • 3 large Eggs binds the filling
  • 60 milliliters Fresh lemon juice brings brightness
  • 60 milliliters Fresh lime juice complements the lemon
  • 1 teaspoon Zest of lemon enhances aroma and taste
  • 1 teaspoon Zest of lime adds another layer of flavor
  • 70 grams Chopped cherries lends a juicy bite
  • 70 grams Chopped pistachios contributes crunch and nuttiness

Toppings

  • 240 milliliters Heavy cream whipped for a luxurious finish
  • 10 whole Cherries for garnish
  • 30 grams Extra chopped pistachios for garnish

Instructions
 

Preparation Steps

  • Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  • In a mixing bowl, combine graham cracker crumbs, 50 grams of sugar, and melted butter. Mix until it resembles wet sand and press into the bottom of the prepared pan.
  • Bake the crust for about 10 minutes until lightly golden. Allow to cool.
  • In another bowl, beat cream cheese and 200 grams of sugar together until smooth and fluffy.
  • Blend in the vanilla extract and add eggs one at a time, mixing well after each addition.
  • Pour in the fresh lemon and lime juices, along with zests, and mix until well combined.
  • Fold in chopped cherries and pistachios gently.
  • Pour the filling over the cooled crust and smooth the top.
  • Bake for 50 to 60 minutes until edges are set but center jiggles slightly.
  • Turn off oven, leave cheesecake inside with the door slightly ajar for an hour to cool.
  • Transfer to the refrigerator and chill for at least four hours.
  • Whip the heavy cream to soft peaks and dollop on top of chilled cheesecake.
  • Garnish with whole cherries and extra chopped pistachios before serving.

Notes

Using room temperature ingredients for better mixing, and avoid overmixing when folding in cherries and pistachios.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 3mg
Keyword Cheesecake, crowd-pleaser, dessert, easy recipe, Lemon Lime Cherry Pistachio, no bake
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