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“A slice of cherry pistachio cheesecake topped with chopped pistachios, whipped cream, and two fresh cherries, with cherry sauce dripping onto the plate.”

Cherry Pistachio Cheesecake

A no-bake Cherry Pistachio Cheesecake with a crunchy pistachio-graham crust, creamy lime-kissed filling, and glossy cherry topping. Looks bakery-fancy but takes minimal effort—perfect for holidays or any special occasion.
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Prep Time 25 minutes
Chill Time 6 hours
Total Time 6 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 435
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pistachio Crust
  • 1½ cups shelled pistachios - roasted & salted preferred
  • 1 cup graham cracker crumbs - for texture balance
  • 3 tablespoon sugar - optional sweetness
  • 6 tablespoon butter melted - unsalted
  • 1 pinch salt - enhances pistachio flavor
For the Cheesecake Filling
  • 24 oz cream cheese - softened full-fat preferred
  • 1 cup granulated sugar
  • 1 cup sour cream - room temperature
  • 2 teaspoon vanilla extract
  • 2 whole limes - zest
  • 1 whole lime juice - about 2 tbsp
  • 1 cup heavy whipping cream - cold
For the Cherry Topping
  • 1 can 21 oz cherry pie filling - or homemade cherry compote
  • ½ teaspoon almond extract - optional intensifies cherry flavor
  • extra lime zest - for garnish
For Garnish
  • chopped pistachios - sprinkle over top
  • whipped cream - optional dollops
  • fresh lime slices - optional decoration

Equipment

  • 1 9-inch springform pan (For easy release and clean slices)
  • 1 Food processor (To grind pistachios)
  • 1 Electric or hand mixer (To beat cream cheese and whip cream)
  • 2 Mixing bowls (Large ones for filling and whipped cream)
  • 1 Rubber spatula (For folding)
  • 1 set Measuring cups and spoons (Accuracy matters)
  • 1 Offset spatula or spoon (For smoothing cheesecake top)

Method
 

  1. Grind pistachios, mix with crumbs, sugar, and melted butter to create a nutty crust base.
    “Ground pistachios and cookie crumbs blended together in a food processor to make a cheesecake crust mixture.”
  2. Whip cream cheese with sugar, sour cream, vanilla, and lime for a smooth creamy mixture.
  3. Whip heavy cream to stiff peaks and gently fold into the cream cheese mixture until fluffy.
    “A creamy pistachio cheesecake filling being spread in a pan with a metal spatula, surrounded by crushed pistachios along the crust edge.”
  4. Pour filling over crust, smooth the surface, cover, and refrigerate for at least six hours.
  5. Add cherry topping with almond extract, garnish with pistachios and lime zest before serving.

Nutrition

Serving: 150gCalories: 435kcalCarbohydrates: 34gProtein: 7gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 220mgPotassium: 210mgFiber: 2gSugar: 27gVitamin A: 700IUVitamin C: 4mgCalcium: 90mgIron: 1.2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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