Why You’ll Love This Recipe

Lime Cherry Pistachio Cheesecake is a vibrant, flavorful dessert that blends the zesty tang of lime, the sweet-tart brightness of cherries, and the rich, nutty crunch of pistachios in a luscious cheesecake base. This eye-catching treat is perfect for holidays, dinner parties, or any time you want to impress with something a little different. Its layered flavors and textures offer a refreshing twist on classic cheesecake.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cream cheesegranulated sugareggssour creamfresh lime juice and zestsweet cherries (fresh or frozen)pistachios (shelled and roughly chopped)vanilla extractgraham crackersbuttercornstarch (for cherry topping)

directions

Preheat your oven to 325°F (160°C) and grease a springform pan.

Prepare the crust by mixing crushed graham crackers with melted butter and a handful of chopped pistachios. Press firmly into the bottom of the pan and bake for 10 minutes. Let cool.

In a mixing bowl, beat the cream cheese and sugar until smooth and creamy.

Add eggs one at a time, beating well after each addition.

Mix in sour cream, lime juice, lime zest, and vanilla extract until fully combined.

Fold in some chopped pistachios and pour the filling over the prepared crust.

Bake the cheesecake in a water bath for 55-65 minutes, until the center is slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Refrigerate for at least 4 hours, preferably overnight.

Meanwhile, prepare the cherry topping by simmering pitted cherries with a bit of sugar and cornstarch until thickened. Let cool.

Once the cheesecake is chilled, spoon the cherry topping over it and sprinkle with extra chopped pistachios.

Servings and timing

This recipe yields 12 slices.Preparation time: 25 minutesBaking time: 55-65 minutesCooling and chilling time: 5-6 hoursTotal time: 6-7 hours

Variations

Swap cherries for raspberries or strawberries for a different fruit profile.

Use a pistachio crust entirely instead of graham crackers for a nuttier base.

Add a splash of cherry liqueur to the topping for a grown-up twist.

Make mini cheesecakes using muffin tins for individual servings.

storage/reheating

Store Lime Cherry Pistachio Cheesecake in the refrigerator, covered, for up to 5 days.It can be frozen for up to 2 months—wrap tightly in plastic and foil before freezing.Thaw overnight in the fridge before serving.No reheating is needed; serve chilled.

FAQs

Can I use bottled lime juice?

Fresh lime juice is preferred for the best flavor, but bottled can be used in a pinch.

Do I need a water bath for baking?

Yes, it helps prevent cracks and ensures even baking.

Can I use salted pistachios?

Yes, but reduce added salt elsewhere to balance the flavor.

Can I make it without nuts?

You can omit pistachios entirely for a nut-free version.

How do I prevent cracks?

Avoid overmixing, use a water bath, and let the cheesecake cool gradually in the oven.

What kind of cherries work best?

Sweet cherries are ideal, but tart cherries can work if you adjust the sugar.

Can I make it ahead of time?

Yes, it’s best made a day in advance to allow proper chilling.

Can I make this gluten-free?

Use gluten-free graham crackers for the crust.

Can I use low-fat cream cheese?

You can, but it may affect texture and richness.

How long should it chill?

At least 4 hours, but overnight is ideal for best consistency.

Conclusion

Lime Cherry Pistachio Cheesecake is a dazzling dessert with bold flavor and sophisticated flair. The harmony of zesty lime, sweet cherries, and crunchy pistachios makes it an unforgettable centerpiece for any occasion. Try it once, and it may just become your new favorite twist on cheesecake.