Cherry Pistachio Cheesecake – Creamy, Decadent, and Luscious Dessert

Hi Friend! Let’s Make a Cherry Pistachio Cheesecake Together

If you’ve ever dreamed of a dreamy, creamy cheesecake with a little fruity twist and a delightful crunch, this Cherry Pistachio Cheesecake recipe is exactly what you need. I just love how the fresh cherries complement the smooth cream cheese, while the pistachios add a subtle, nutty pop. It feels fancy but is surprisingly easy to make at home—and I can’t wait to share this with you!

Why This Cheesecake Is a Treat and a Healthy Choice

Cheesecake often gets tagged as a heavy dessert, but when you add fresh cherries and pistachios, it gets a little more love from your body too! Cherries are loaded with antioxidants and vitamins, giving you a sweet burst of natural goodness. Pistachios bring healthy fats, fiber, and protein, making every bite a bit more satisfying and nourishing. Plus, by making this yourself, you control what goes in, meaning no hidden preservatives or weird additives.

Switch It Up! Variations You’ll Love

• Dairy-Free Option: Try a cream cheese alternative made from cashews or coconut if you want to skip dairy.
• Crust Swap: Use almond flour or gluten-free cookies instead of graham crackers for a gluten-free crust.
• Extra Crunch: Mix some chopped almonds or walnuts with pistachios, or sprinkle toasted coconut on top for a tropical touch.
• Flavor Boost: Add a teaspoon of almond extract or a splash of cherry liqueur for a deeper cherry flavor.

How to Make Your Own Cherry Pistachio Cheesecake

Ingredients You’ll Need

• 1 ½ cups graham cracker crumbs (or digestive biscuits crumbs)
• 6 tbsp unsalted butter, melted
• 24 oz (680g) cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup heavy cream or sour cream
• 1 cup fresh cherries, pitted and halved (plus extra whole cherries for topping)
• 1/3 cup chopped pistachios (plus extra for garnish)
• For the cherry sauce:
  • 1 cup fresh cherries
  • 1/4 cup granulated sugar
  • 1 tsp lemon juice (optional)
  • 1 tsp cornstarch (optional, for thickening)

Step-by-Step Instructions

1. Preheat your oven to 325°F (160°C).
2. Make the crust: In a medium bowl, combine graham cracker crumbs, 3 tablespoons of sugar, and melted butter until the mixture is even and crumbly. Press this firmly into the bottom of a springform pan to create an even layer. Pop it into the oven for 10 minutes, then take it out and let it cool.
3. Cook the cherry sauce: While the crust is baking, grab a small saucepan. Mix together 1 cup of fresh cherries, 1/4 cup sugar, lemon juice (if you like a little zing), and cornstarch if you want it thicker. Cook it over medium heat, stirring often, until the cherries release their juice and the sauce thickens (about 8-10 minutes). Set it aside to cool.
4. Mix the cheesecake: In a large bowl, beat the softened cream cheese and 3/4 cup sugar until smooth and creamy. Then, add the eggs one at a time, mixing well after each. Stir in vanilla extract and heavy cream (or sour cream) until everything blends beautifully.
5. Fold in the fun stuff: Gently fold in the halved cherries and chopped pistachios. This is where the cheesecake gets its extra love.
6. Bake: Pour the filling over your cooled crust, smoothing the top with a spatula. Bake for 50–60 minutes. The edges should be set, but the center still jiggle a tiny bit when you shake the pan. Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour.
7. Chill: Remove the cheesecake from the oven and pop it into the fridge for at least 4 hours or, better yet, overnight. This helps it fully set up that creamy texture we’re aiming for.
8. Decorate and serve: When you’re ready to serve, spoon the cherry sauce over the cheesecake, place whole cherries on top for a pretty look, and sprinkle the extra pistachios on for a nice crunch. Slice it up and enjoy chilled!

My Best Tips for Success

• If you want a crispier nut topping, toast the pistachios lightly before chopping and adding on top.
• Let your cream cheese come to room temperature before mixing—that way, it blends super smoothly.
• For an easy cleanup, line the bottom of your springform pan with parchment paper before pressing in the crust.
• If you don’t have a springform pan, use a regular pie dish—but be gentle when removing slices.
• Keep leftovers covered tightly in the fridge, and they’ll stay fresh for up to 4 days (if they last that long!).

Equipment You’ll Want on Hand

• Springform pan (9-inch is perfect!)
• Mixing bowls (one medium, one large)
• Hand mixer or stand mixer
• Saucepan for cherry sauce
• Spatula for folding and smoothing
• Spoon or ladle for serving sauce
• Measuring cups and spoons
• Knife and chopping board for cherries and pistachios

Frequently Asked Questions

1. Can I use frozen cherries? Yes! Just thaw and drain them well before folding into the cheesecake to avoid extra moisture.
2. What if I don’t have heavy cream or sour cream? You can substitute with Greek yogurt for a tangy twist or simply use more cream cheese for richness.
3. How do I prevent cracks in my cheesecake? Baking at a low temperature and letting the cheesecake cool gradually (like leaving the oven door cracked) really helps prevent cracks.
4. Can I make this cheesecake ahead of time? Definitely! It tastes even better after resting overnight, so baking it a day ahead is perfect.
5. How do I store leftover cheesecake? Wrap it tightly with plastic wrap or keep it in an airtight container in the fridge for up to four days. You can also freeze slices for longer storage.

Ready to Impress with Your Cherry Pistachio Cheesecake?

Now that you’ve got the recipe and all my tips, I really hope you’ll give this cheesecake a try. It feels like a special occasion dessert but is so doable anytime you want a sweet treat. If you make it, don’t forget to share your beautiful photos and thoughts with me on Pinterest—I love seeing your kitchen creations! Happy baking and cherry-picking!