If you’ve ever dreamed of creating a show-stopping dessert that feels elegant but is surprisingly simple, this Easy Cherry Pistachio Cheesecake is for you. Creamy, dreamy, and bursting with the perfect balance of tart cherries and crunchy pistachios, this cheesecake is a treat for the senses. Whether you’re hosting a dinner party, celebrating a special occasion, or simply indulging in a sweet craving, this recipe delivers elegance with every bite.

Why You’ll Love This Recipe?

Cheesecake is a classic dessert, but this version takes it to the next level with the sweet tang of cherries and the crunch of pistachios. It’s the kind of dessert that feels special but doesn’t demand hours of complicated baking or skills in the kitchen.

The best part? This cheesecake pairs wonderfully with coffee or tea and will impress everyone, from family members to dinner guests. Plus, it’s no-fuss to put together, making it a perfect choice for both beginners and seasoned bakers.

Ingredients

Here’s what you’ll need to whip up this divine Cherry Pistachio Cheesecake. The full list and all the detailed measurements are available below—keep scrolling for the complete recipe!

1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup granulated sugar
16 oz cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1 cup cherry pie filling or fresh cherries
1/2 cup shelled pistachios, roughly chopped

You’ll find the full list and amounts at the bottom of this post.

Directions

Preheat the Oven
Preheat your oven to 325°F (165°C). This will ensure your cheesecake bakes evenly.
Prepare the Crust
In a medium-sized mixing bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Stir until the mixture resembles wet sand. Press this mixture evenly into the bottom of a greased springform pan to form your crust.
Bake the Crust
Bake the crust for about 10 minutes. Remove it from the oven and set aside to cool while you prepare the filling.
Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy. Add in the vanilla extract. Mix in the eggs one at a time, making sure each egg is fully incorporated. Finally, add the sour cream and mix until everything is well combined and smooth.
Fold in Cherries and Pistachios
Gently fold in the cherry pie filling (or fresh cherries) and the pistachios into the cream cheese mixture. Be careful not to overmix—keep the texture intact.
Pour the Filling Over the Crust
Pour the cheesecake mixture onto the pre-baked crust, spreading it evenly with a spatula.
Bake
Bake for 50-60 minutes, or until the edges are set and the center has a slight jiggle to it.
Cool & Chill
Remove the cheesecake from the oven and allow it to cool to room temperature. Then transfer it to the refrigerator and chill for at least 4 hours (overnight is even better) before serving.
Top with Cherry & Pistachio Glaze (Optional)
For an extra pop of flavor, drizzle some additional cherry pie filling and a sprinkle of fresh pistachios over the top right before serving.

Expert Tips and Tricks

Let the cream cheese soften: Ensure your cream cheese is completely softened before starting the filling. This prevents lumps and creates a super smooth, creamy texture.
Don’t overmix: Overmixing can lead to cracks in your cheesecake while baking. Fold ingredients gently to keep the texture perfect.
Water bath for extra smoothness: If you want to ensure the smoothest texture possible, place your springform pan into a larger baking dish filled with hot water before baking.

Recipe Variations and Possible Substitutions

Here are a few ways you can make this Cherry Pistachio Cheesecake your own:

No cherries? Try berries instead: Swap the cherry filling with raspberry or blueberry filling for a different fruity twist.
Nut alternatives: Don’t have pistachios on hand? Almonds, walnuts, or hazelnuts work well and pair wonderfully with the creaminess of the cheesecake.
Gluten-free crust: Use almond flour or a gluten-free graham cracker alternative if you’re looking for a gluten-free option.

Serving and Pairing Suggestions

This Cherry Pistachio Cheesecake is heavenly with a fresh cup of coffee or a steaming cup of Earl Grey tea. Pair it with a light salad or serve it as the centerpiece for your next dinner party. If you want an extra dessert touch, a dollop of whipped cream on top elevates this treat even further.

Storage and Reheating Tips

Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Reheating: Cheesecake is best served chilled, but if you prefer it at room temperature, let it sit out for 20-30 minutes before serving.

FAQs

1. Can I freeze this cheesecake?
Yes! You can freeze this cheesecake for up to 2 months. Wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw it in the refrigerator before serving.

2. Can I use fresh cherries instead of cherry pie filling?
Absolutely! Fresh cherries are a fantastic addition if you have them on hand. Just sweeten them slightly if needed and cook them down until they’re soft and syrupy before folding them into the filling.

3. Why does my cheesecake have cracks?
Most cracks are caused by overmixing or baking too long. Avoid overmixing your batter and stick to the recommended baking time.

4. Do I have to use a springform pan?
A springform pan makes things much easier, but if you don’t have one, you can use a regular cake pan. Just ensure you grease it well to avoid sticking.

Conclusion

This Easy Cherry Pistachio Cheesecake is a dessert you’ll make again and again. It’s simple enough for beginner bakers, yet it has the sophistication to feel like an upscale treat. With its creamy texture, tart cherries, and pistachio crunch, this cheesecake is sure to impress anyone who takes a bite.

Give this recipe a try, and let me know how much you loved it in the comments below. Happy baking

Easy Cherry Pistachio Cheesecake

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Author: Jake
Prep Time: 15 minutes
Cook Time: 10 minutes (for topping)
Total Time: 4 hours 25 minutes (including chilling)
Yield: 10–12 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: American

Print Recipe

Description

This Easy Cherry Pistachio Cheesecake is a delightful twist on a classic favorite. A creamy, no-bake cheesecake filling is complemented by the rich taste of pistachios and topped with a sweet, vibrant cherry topping. The combination of flavors and textures makes this cheesecake a crowd-pleaser at any gathering!

Instructions

Prepare the Crust:
1. In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture is well combined.
2. Press the mixture into the bottom of a 9-inch springform pan, making sure to pack it tightly. Refrigerate for 30 minutes to set.
Make the Cheesecake Filling:
1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Add the heavy cream, powdered sugar, and vanilla extract, and beat until the mixture is thick and fluffy.
3. Gently fold in the chopped pistachios and sour cream. Mix until combined.
Assemble the Cheesecake:
1. Spoon the cheesecake filling into the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or overnight, to set the cheesecake.
Make the Cherry Topping:
1. In a small saucepan, combine the cherries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and becomes a syrupy consistency (about 5–7 minutes).
2. Remove from heat and let it cool to room temperature.
Serve the Cheesecake:
1. Once the cheesecake is fully set, spread the cherry topping evenly over the cheesecake. Slice and serve chilled.

Notes

For extra flavor, garnish with more chopped pistachios or a drizzle of chocolate.
You can substitute canned cherries or other fruit toppings, like blueberries or strawberries.
If you prefer a firmer cheesecake, add a tablespoon of gelatin to the filling mixture.

Nutrition

Serving Size: 1 slice
Calories: ~300
Sugar: 25g
Sodium: 180mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 5g
Cholesterol: 45mg