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To create a delicious lemon-lime cherry pistachio cheesecake, gather the right cheesecake ingredients. This recipe uses simple items that blend well together.

Luscious Lemon-Lime Cherry Pistachio Cheesecake Recipe

Indulge in the refreshing flavors of this Luscious Lemon-Lime Cherry Pistachio Cheesecake! This no-bake dessert combines zesty citrus, sweet cherries, and crunchy pistachios for a deliciously unique experience. Follow the simple steps to create a creamy filling and delightful crust that will impress your guests. Perfect for any occasion, this cheesecake is a must-try! Click to explore the full recipe and start your baking adventure today!
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Ingredients
  

1 ½ cups digestive biscuits, crushed

½ cup unsalted butter, melted

2 cups cream cheese, softened

1 cup powdered sugar

2 teaspoons lemon zest

2 teaspoons lime zest

1/3 cup fresh lemon juice

1/3 cup fresh lime juice

1 cup heavy whipping cream

1 cup fresh cherries, pitted and halved

½ cup pistachios, chopped

1 teaspoon vanilla extract

Pinch of salt

Instructions
 

Prepare the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the crushed digestive biscuits and melted butter until well-mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then let it cool completely.

    Make the Cheesecake Filling: In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar, mixing until combined and free of lumps.

      Add Citrus Flavors: Mix in the lemon zest, lime zest, lemon juice, and lime juice until fully incorporated. Taste the mixture and adjust sweetness if necessary.

        Incorporate Whipping Cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it.

          Add Cherries and Pistachios: Gently fold in the halved cherries and chopped pistachios until distributed evenly throughout the filling. Add vanilla extract and a pinch of salt, mixing lightly.

            Assemble the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.

              Chill the Cheesecake: Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish, then fill the baking dish with hot water until it reaches halfway up the sides of the springform pan. Bake for about 55-60 minutes, or until the center is set but still slightly jiggly. Remove from the oven and let it cool to room temperature.

                Refrigerate: Once cooled, cover and refrigerate the cheesecake for at least 4 hours, preferably overnight to achieve the best texture.

                  Serve: Carefully remove the cheesecake from the springform pan. Slice into wedges and serve chilled. You can garnish with additional cherries, whipped cream, or pistachio crumbs on top for an extra touch.

                    Prep Time: 20 minutes | Total Time: 6 hours | Servings: 10