Hey friends!
If you’re craving a dessert that’s light, fruity, creamy, and completely beginner-friendly, you’re in for a treat. Today I’m sharing a recipe that looks fancy but is incredibly easy to make — Lemon Lime Cherry Pistachio Cheesecake, and the best part? It’s completely no-bake.
This is one of those recipes I come back to again and again — especially when I want something special without heating up the oven. I first made this cheesecake on a warm weekend with friends, and by the end of the night, there wasn’t a crumb left. It’s fresh, colorful, and packed with citrus flavor, creamy cheesecake layers, cherry topping, and a hint of nutty crunch from pistachios.
If you’ve never made cheesecake before, this is the one to start with.
Recipe at a Glance
- Prep Time: 20–25 minutes
- Chill Time: 6 hours (or overnight)
- Total Time: Around 6½ hours
- Skill Level: Easy beginner friendly
- Servings: 10–12 slices
- Tools Needed: 9-inch springform pan, hand mixer or whisk, mixing bowls, spatula
Make Ahead Tip: You can make this the night before and it tastes even better the next day.
Ingredients List
Crust
| Ingredient | Notes |
|---|---|
| 1½ cups graham cracker crumbs | Or use digestive biscuits or vanilla wafers |
| ½ cup shelled pistachios, finely chopped | Adds texture and a nutty flavor |
| ¼ cup sugar | Granulated |
| 6 tbsp butter, melted | Unsalted |
Filling
| Ingredient | Notes |
|---|---|
| 2 (8 oz) packages cream cheese, softened | Room temperature is best for mixing |
| 1 cup powdered sugar | For smooth sweetness |
| 1 tsp vanilla extract | Adds depth |
| 2 tbsp fresh lemon juice + 1 tbsp lemon zest | Bright citrus flavor |
| 2 tbsp fresh lime juice + 1 tbsp lime zest | Tangy balance |
| 1½ cups heavy whipping cream | Whip to soft peaks before folding in |
Topping
| Ingredient | Notes |
|---|---|
| 1 cup cherry pie filling | Or use fresh cooked cherries |
| 1 tsp lemon juice (optional) | Brightens canned cherries |
Garnish (Optional)
- Chopped pistachios
- Lemon and lime zest
- Whipped cream
Step-by-Step Instructions
Step 1: Make the Crust
- In a mixing bowl, stir together graham cracker crumbs, pistachios, and sugar.
- Add melted butter and mix until crumbly like wet sand.
- Press into a 9-inch springform pan evenly. Use a glass or flat-bottomed cup to press down firmly.
- Chill in the refrigerator while you make the filling.
Beginner Tip: Press the crust slightly up the sides for a pretty edge.
Step 2: Mix the Cheesecake Filling
- In a large bowl, beat softened cream cheese until smooth (about 2 minutes).
- Add powdered sugar, vanilla, lemon zest/juice, and lime zest/juice. Beat again until fully mixed.
- In another bowl, whip the heavy cream until soft peaks form (this means the cream stands up but folds over slightly).
- Gently fold the whipped cream into the cream cheese mixture using a spatula.
How it should feel: Light, creamy, and slightly fluffy.
Step 3: Assemble & Chill
- Pour the filling into the crust and spread it evenly with a spatula.
- Cover with plastic wrap and chill in the refrigerator for at least 6 hours (overnight is best).
Check: It’s ready when the center is firm and no longer jiggles.
Step 4: Top and Serve
- Spoon cherry pie filling evenly over the cheesecake.
- Garnish with a sprinkle of chopped pistachios and some lemon or lime zest.
- Slice and enjoy!
Serving Tip: Dip your knife in warm water before slicing for cleaner pieces.
Serving & Storage Tips
| Method | How-To |
|---|---|
| Store in Fridge | Covered tightly, good for 4–5 days |
| Freezer-Friendly? | Yes! Freeze (without topping) up to 1 month |
| Serving Temp | Best served cold, straight from the fridge |
Troubleshooting & FAQ
| Problem | Fix |
|---|---|
| Filling too soft | Make sure cream cheese is not overbeaten and chill longer |
| Crust falls apart | Try adding 1–2 more tablespoons butter or press more firmly |
| Filling too tangy | Use less lemon/lime juice or add more sugar next time |
Flavor Variations
- Tropical Version: Swap citrus juice for pineapple, top with mango or passionfruit.
- Berry Love: Use blueberry or raspberry pie filling instead of cherry.
- Chocolate Drizzle: Add a thin layer of melted white chocolate before the topping for extra richness.
Final Thoughts
This Lemon Lime Cherry Pistachio Cheesecake might sound like a mouthful — and it is, in the best way! It’s bright, creamy, nutty, and just the right amount of sweet. And because it’s no-bake and simple to put together, it’s perfect for beginner bakers or anyone looking for a fuss-free dessert that still feels special.
You don’t need to be a pro to make something beautiful and delicious. Try it this weekend — and don’t forget to share how it turned out!
Happy no-baking, friends!
