I made this Pistachio and Cherry Cheesecake with Lemon and Lime for a summer brunch and it turned out to be the centerpiece that stole the show because not only did it look like sunshine on a plate but the combination of citrus tang sweet cherries and crunchy pistachios made it feel fresh and indulgent all at once. Everyone kept asking for seconds and I knew I had stumbled on something special that was both vibrant and elegant.

Now it’s one of my favorite cheesecakes to serve for warm-weather occasions because it balances richness and brightness so beautifully. I love how the lemon and lime zest cuts through the creaminess while the pistachio crust adds texture and those glossy cherries on top make it absolutely stunning without much effort.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Graham crackers – The base of the crust and a sweet crunchy foundation
Butter – Helps bind the crust and adds a buttery richness
Cream cheese – The creamy filling that gives the cheesecake its smooth texture
Granulated sugar – Sweetens the cheesecake and balances the citrus
Eggs – Bind the mixture and help it set into that dense luscious consistency
Lemon zest – Adds a bright citrus aroma and flavor
Lime zest – Enhances the tangy freshness with a slightly sharper note
Sour cream – Smooths out the filling and adds light acidity
Vanilla extract – Balances the citrus and brings warmth
Cherries – Sweet juicy topping that pairs perfectly with citrus
Pistachios – Add crunch flavor and a beautiful pop of green
Lemon and lime slices – Fresh citrus garnish for decoration

Tools You’ll Need

Springform pan – Makes it easy to remove the cheesecake while keeping the sides clean
Mixing bowls – For combining crust and filling ingredients separately
Hand or stand mixer – To beat the cream cheese until smooth and creamy
Zester or microplane – To finely zest the lemon and lime without bitterness
Rubber spatula – To scrape the sides and fold everything together
Baking sheet – Useful if you want to use a water bath for even baking
Knife – To chop pistachios and slice the garnish fruits

Instructions

Step 1:

I preheat the oven to 325°F and prepare a 9-inch springform pan by greasing it lightly then I mix crushed graham crackers with melted butter and press it into the bottom of the pan firmly to form a smooth crust.

Step 2:

In a large bowl I beat the cream cheese until completely smooth and then I slowly add the sugar and continue mixing followed by the eggs one at a time then I add the sour cream vanilla lemon zest and lime zest.

Step 3:

Once the filling is silky and lump-free I pour it over the crust and gently tap the pan on the counter to release any air bubbles.

Step 4:

I bake the cheesecake for 55–65 minutes until the center is just slightly jiggly and the edges are set then I turn off the oven and let it sit inside with the door slightly open for an hour.

Step 5:

I chill the cheesecake in the fridge for at least 4 hours or overnight until fully set then I garnish the top with cherries chopped pistachios and slices of lemon and lime for that fresh colorful finish.

Tips

If you want a more intense citrus flavor I recommend adding a teaspoon of lemon or lime juice to the batter. For a neater finish I use a hot knife to slice the cheesecake cleanly and wipe it between each cut. You can also swap graham crackers for crushed pistachio cookies or digestive biscuits for a fun twist on the crust!

Ways to Serve

This Pistachio and Cherry Cheesecake with Lemon and Lime is a showstopper on its own but it pairs beautifully with a glass of iced tea lemonade or Prosecco. I love serving it after a light brunch or seafood dinner because it ends the meal on such a bright refreshing note and it’s also perfect for birthdays or garden parties.

Frequently Asked Questions

Can I make Pistachio and Cherry Cheesecake with Lemon and Lime ahead of time?

Yes and I actually recommend it because chilling overnight helps the texture firm up and makes slicing much easier.

How do I store Pistachio and Cherry Cheesecake with Lemon and Lime?

I cover it and keep it in the refrigerator for up to 5 days and it still tastes amazing. You can also freeze individual slices.

Can I use jarred cherries instead of fresh ones for Pistachio and Cherry Cheesecake with Lemon and Lime?

Absolutely just drain them well so they don’t release too much liquid onto the cheesecake.

See You in the Kitchen

I hope you give this Pistachio and Cherry Cheesecake with Lemon and Lime a try because it’s one of those desserts that’s as beautiful as it is delicious and it always brings a pop of joy to the table. Share your version with me if you do—I’d love to see your twist on it!

Happy Cooking!