Description
Luscious Lemon-Lime Cherry Pistachio Cheesecake is a vibrant and creamy no-bake dessert with a crunchy pistachio crust, tangy lemon-lime cheesecake filling, and a luscious cherry topping—perfect for festive occasions.
Ingredients
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1½ cups graham cracker crumbs
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½ cup shelled pistachios, finely chopped
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½ cup unsalted butter, melted
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2 (8 oz) packages cream cheese, softened
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1 (14 oz) can sweetened condensed milk
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¼ cup fresh lemon juice
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¼ cup fresh lime juice
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1 tsp lemon zest
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1 tsp lime zest
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1 tsp vanilla extract
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1 (8 oz) container whipped topping, thawed
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1 (21 oz) can cherry pie filling
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Chopped pistachios (for garnish, optional)
Instructions
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In a bowl, combine graham cracker crumbs, chopped pistachios, and melted butter. Mix until evenly moistened.
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Press the crust mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator for 15 minutes.
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In a large mixing bowl, beat the cream cheese until smooth and creamy.
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Add the sweetened condensed milk, lemon juice, lime juice, lemon zest, lime zest, and vanilla extract. Beat until well blended.
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Fold in the whipped topping until the filling is smooth and fluffy.
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Pour the cheesecake filling over the chilled crust and spread it evenly with a spatula.
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Refrigerate for at least 6 hours or overnight until the cheesecake is firm and set.
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Just before serving, spoon cherry pie filling over the top and garnish with chopped pistachios if desired.
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Release the springform pan, slice, and serve chilled.
Notes
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Ensure cream cheese is fully softened to avoid lumps in the filling.
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Chill thoroughly to allow the cheesecake to set properly.
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For a stronger citrus flavor, use key lime juice.
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Can be prepared a day in advance—store covered in the refrigerator until ready to serve.