Name: Lemon-Lime Cherry Pistachio Cheesecake | Easy Cheesecake Recipes
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 2 (8 oz) packages cream cheese, softened; 1 cup granulated sugar; 1/2 cup sour cream; 3 large eggs; 1 tsp vanilla extract; 1 tbsp lemon zest; 1 tbsp lime zest; 2 tbsp lemon juice; 2 tbsp lime juice; 1 cup cherry pie filling; 1/2 cup chopped pistachios; 1 1/2 cups graham cracker crumbs; 1/4 cup melted butter

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Let’s talk about this cheesecake. It’s not your usual rich-and-heavy situation. This one? It’s a bright, citrus-kissed slice of summer that wakes up your taste buds in the best way. You’ve got lemon. You’ve got lime. Then out of nowhere—bam!—a swirl of cherry and a little pistachio crunch. Think of it like that one guest at a dinner party who doesn’t say much… until they drop the best joke of the night. I first made this after a very long week. You know the kind—one too many emails, too few naps. I wanted dessert, but not something predictable. And wow, did this cheesecake hit. That mix of creamy, tart, and sweet with a buttery graham crust? Therapy in a pan. Even my neighbor—who swears off sugar unless it’s ‘for a good reason’—went back for seconds. Then thirds. Whether you’re bringing dessert to a potluck or just rewarding yourself for surviving a Tuesday, this cheesecake fits. It looks impressive, tastes even better, and honestly… you’ll probably hide the last slice. I won’t judge.

1) Key Takeaways
2) Easy Lemon-Lime Cherry Pistachio Cheesecake Recipe
3) Ingredients for Lemon-Lime Cherry Pistachio Cheesecake
4) How to Make Lemon-Lime Cherry Pistachio Cheesecake
5) Tips for Making Lemon-Lime Cherry Pistachio Cheesecake
6) Making Lemon-Lime Cherry Pistachio Cheesecake Ahead of Time
7) Storing Leftover Lemon-Lime Cherry Pistachio Cheesecake
8) Try these desserts next!
9) Lemon-Lime Cherry Pistachio Cheesecake
10) Nutrition

1) Key Takeaways

How does lemon and lime balance the sweetness in cheesecake?
Can cherry pie filling work in baked desserts like cheesecake?
What’s the best way to toast pistachios for topping?
How long should cheesecake cool before serving?

2) Easy Lemon-Lime Cherry Pistachio Cheesecake Recipe

I never thought I’d crave cheesecake in the middle of summer until I made this one. The lemon and lime cut through the creaminess in the most refreshing way. It’s like sunshine on a fork. Add sweet cherry pie filling and a little pistachio crunch and suddenly, it’s not just dessert, it’s an experience.

We’re talking about an easy cheesecake recipe that doesn’t drown you in steps or ingredients. It’s forgiving, it’s impressive, and it’s definitely going on your “make again” list. You can prep it ahead, stash it in the fridge, and just wait for the compliments to roll in.

When I shared this at a family get-together, no one could believe how simple it was. People asked for seconds before I even served coffee. That crust? Buttery. That swirl? Gorgeous. This one checks every box—and then some.

3) Ingredients for Lemon-Lime Cherry Pistachio Cheesecake

2 (8 oz) packages cream cheese, softened: This is the creamy base of your cheesecake. Let it soften before mixing or you’ll be fighting lumps.

1 cup granulated sugar: The sweet stuff that brings everything together. It balances the sharpness of the citrus.

1/2 cup sour cream: Adds a slight tang and makes the texture extra smooth.

3 large eggs: These help everything set. Add them one at a time for the smoothest blend.

1 tsp vanilla extract: Just a touch brings warmth and depth to the flavor.

1 tbsp lemon zest + 2 tbsp lemon juice: Bright and sharp, it makes each bite pop.

1 tbsp lime zest + 2 tbsp lime juice: Lime brings its own zing and works magic with the lemon.

1 cup cherry pie filling: Spoon it on top and swirl it in. Adds color and fruity contrast.

1/2 cup chopped pistachios: These give a soft crunch and nutty lift to every bite.

1 1/2 cups graham cracker crumbs: This is your crust’s base—classic and crunchy.

1/4 cup melted butter: Holds the crust together and adds buttery richness.

4) How to Make Lemon-Lime Cherry Pistachio Cheesecake

Step 1: Preheat your oven to 325°F. Grease a 9-inch springform pan and line the bottom if you’re nervous about sticking.

Step 2: Mix the graham cracker crumbs with melted butter. Press the mixture into the pan firmly. This is your crust—make it tight and even.

Step 3: In a big bowl, beat the softened cream cheese and sugar until smooth. No lumps. Add the sour cream, mix again.

Step 4: Crack in the eggs one by one, mixing in between. Stir in vanilla, lemon zest, lime zest, and the juices. Give it a final mix till smooth.

Step 5: Pour the cheesecake filling over the crust. Tap the pan gently to release air bubbles.

Step 6: Drop spoonfuls of cherry pie filling across the top. Use a butter knife to gently swirl it into the batter.

Step 7: Sprinkle pistachios evenly over the top. They’ll toast slightly while baking.

Step 8: Bake for 55 minutes. The edges will puff a bit, but the center should jiggle just slightly when you tap the pan.

5) Tips for Making Lemon-Lime Cherry Pistachio Cheesecake

If your cream cheese isn’t soft, microwave it for 10 seconds. Cold cream cheese will leave lumps, and nobody wants that in their easy cheesecake recipes.

Don’t overbake it. Once it jiggles in the center like gelatin, it’s done. Leave it in the oven with the door cracked open for 30 minutes to avoid cracks on top.

Use a sharp, hot knife to slice. Wipe it clean between each cut for those perfect café-style wedges. It’s the small things that make a dessert look as good as it tastes.

6) Making Lemon-Lime Cherry Pistachio Cheesecake Ahead of Time

I love a dessert that works on my schedule. This cheesecake gets better with chill time. Make it the night before a party, and you’ll be thanking yourself later.

Once baked and cooled, cover the pan in foil and tuck it into the fridge. Don’t slice too early—the longer it sits, the firmer and creamier it gets.

If you’re traveling with it, keep it cold with ice packs. You want it to arrive firm, not floppy. Cheesecake deserves to make a proper entrance.

7) Storing Leftover Lemon-Lime Cherry Pistachio Cheesecake

Wrap leftovers in plastic wrap or pop slices into airtight containers. It keeps in the fridge for up to 5 days. No, you won’t make it that long, but it’s good to know.

If you’re freezing it, wrap slices tightly and then again in foil. Cheesecake freezes well. Thaw overnight in the fridge and serve as is.

Don’t microwave to reheat. Cheesecake is best cool, and the pistachios keep their crunch that way.

8) Try these desserts next!

9) Lemon-Lime Cherry Pistachio Cheesecake