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Lemon-Lime Cherry Pistachio Cheesecake

A refreshing and indulgent dessert featuring zesty lemon and lime, creamy mascarpone, a crunchy pistachio crust, and a delightful cherry topping.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs Provides a crispy, buttery base.
  • 0.25 cups melted butter Acts as a binding agent for the crust.
Cheesecake Filling
  • 1.5 cups cream cheese, softened Key ingredient for creaminess.
  • 1 cups mascarpone cheese Gourmet smooth texture.
  • 0.5 cups powdered sugar Sweetens while keeping texture light.
  • 0.25 cups sour cream Adds slight tartness.
  • 1 tablespoon lemon juice Enhances citrus notes.
  • 1 tablespoon lime juice Intensifies zesty flavor.
  • 0.5 teaspoon vanilla extract Completes the flavor palette.
  • 1 cup heavy whipping cream Whipped for a fluffy texture.
  • 0.25 cups pistachios, chopped Adds crunch and nutty flavor.
  • 1 cup fresh cherries, pitted and halved Provides sweetness and color.
  • 2 tablespoons sugar (for the cherries) Helps create the cherry syrup.
  • 1 teaspoon lemon zest Brightens flavor.
  • 1 teaspoon lime zest Adds vibrant flavor.

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C).
  2. In a small bowl, mix together the graham cracker crumbs and melted butter until well combined. Press into the bottom of a springform pan. Bake for 10 minutes and set aside to cool.
  3. In a large bowl, beat together the softened cream cheese, mascarpone cheese, powdered sugar, sour cream, lemon zest, lime zest, lemon juice, lime juice, and vanilla extract until smooth.
  4. In another bowl, whip the heavy cream until stiff peaks form.
  5. Fold the whipped cream into the cream cheese mixture until combined.
  6. Pour the cheesecake filling onto the cooled crust and smooth the top.
  7. Cover and refrigerate for at least 4 hours, preferably overnight.
Cherry Topping
  1. In a small saucepan over low heat, combine fresh cherries and sugar. Cook for 5-7 minutes, stirring, until cherries are softened. Let cool before topping the cheesecake.
Serving
  1. Remove cheesecake from the refrigerator. Top with cherry syrup and sprinkle with chopped pistachios. Slice and enjoy!

Notes

Tips: Chill your tools for fluffier whipped cream. Substitute cherries with strawberries or blueberries if out of season. For gluten-free, use gluten-free graham crackers.