Creamy Cherry Pistachio Cheesecake Recipe

I remember the first time I made this Cherry Pistachio Cheesecake — the kitchen smelled like toasted nuts and bright cherries, and everyone hovered nearby, claiming a “taste tester” spot before it even cooled.

This dessert somehow feels both festive and cozy: the pistachios add a nutty, buttery warmth while the cherries bring a jewel-toned brightness and a tart finish. If you love a cheesecake that’s a little elegant and a little unexpected, this Cherry Pistachio Cheesecake is exactly the kind of recipe you’ll reach for at holidays, dinner parties, or any weekend when you want to treat yourself.

Print

Why you’ll love this recipe

• The combination of creamy cheese, crunchy pistachio, and tangy cherry is a crowd-pleasing contrast you’ll want again and again.
• It’s surprisingly simple to make—no complicated tempering or water baths—so you can focus on flavor, not fuss.
• The pistachios give a beautiful green fleck and texture that makes each bite interesting.
• It transports well to potlucks and looks impressive on a dessert table without requiring pastry skills.
• If you enjoy nut-forward desserts, you’ll find this Cherry Pistachio Cheesecake hits that nostalgic, comforting note every time.

I also like to point friends toward recipes that highlight similar nutty profiles, like these creamy pistachio overnight oats when they ask for lighter, breakfast-friendly pistachio ideas.

How to make Cherry Pistachio Cheesecake

How to make Cherry Pistachio Cheesecake

First, prepare a sturdy graham cracker crust so the filling has a solid base. Press the buttery mixture firmly into a springform pan and give it a quick bake to set; you’ll notice the edges turn golden and the smell of toasted crumbs will make the whole kitchen feel cozy. Next, whip together the filling: beat the cream cheese with powdered sugar and vanilla until perfectly smooth, then fold in softly whipped cream and the chopped pistachios — this is when it starts to smell amazing. Pour the filling over the cooled crust, smooth the top, and chill until fully set; patience here pays off because a cold cheesecake slices cleanly. Finally, make the cherry topping on the stovetop so the fruit breaks down into a glossy, slightly thickened sauce that brightens every bite. Once the cheesecake is chilled, spoon the cooled cherries over the top and serve.

Ingredients

Ingredients

1 1/2 cups graham cracker crumbs, 1/3 cup sugar, 1/2 cup unsalted butter, melted, 16 oz cream cheese, softened, 1 cup powdered sugar, 1 teaspoon vanilla extract, 1 cup heavy cream, 1/2 cup pistachios, finely chopped, 2 cups cherries, pitted and halved, 1/4 cup sugar (for cherry topping), 1 tablespoon lemon juice

Key ingredients and swaps:

• Graham cracker crumbs form the classic crunchy base and absorb the melted butter to become a compact crust. For a nuttier base, swap half the crumbs for finely ground pistachios. If you need gluten-free, use gluten-free graham or almond flour.
• Unsalted butter binds and flavors the crust; using salted butter will work but omit extra salt elsewhere.
• Cream cheese should be full-fat and softened for the best texture; low-fat versions sometimes leave a grainy finish. If you’re dairy-free, try a high-quality vegan cream cheese and full-fat coconut cream, but expect a slight flavor shift.
• Powdered sugar dissolves smoothly into the filling; granulated sugar can be used but may require more mixing.
• Heavy cream gives lightness when whipped; for a lighter option, use a stabilized whipped topping, though the texture will differ.
• Pistachios add both crunch and color — chop them fine so they distribute without weighing the filling down. For variety, toast the pistachios briefly to deepen the flavor. You might also enjoy a pistachio pairing like these pistachio cream cookies alongside slices of cheesecake.
• Fresh cherries make the topping bright; if cherries are out of season, frozen cherries (thawed) work well, but cook off excess juices so the topping thickens.

Directions

Begin by preheating the oven to 325°F (160°C). In a medium bowl, stir together the graham cracker crumbs, 1/3 cup sugar, and the melted butter until the mixture resembles damp sand. Press this evenly and firmly into the bottom of a 9-inch springform pan — I use the bottom of a measuring cup to get it compact and smooth. Bake the crust for 10 minutes; you’ll notice the edges start to take on a light golden color. Let the crust cool completely so the filling doesn’t sink when you pour it on.

Next, make the filling. In a large bowl, beat the softened cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla extract until smooth and lump-free. Taste it — a quick spoonful will tell you if the sweetness is balanced. In a separate bowl, whip the heavy cream until soft peaks form; this step adds airiness to the cheesecake and keeps it from being overly dense. Gently fold the whipped cream into the cream cheese mixture with a rubber spatula, folding just until combined to keep the texture light. Fold in the finely chopped pistachios so you get little green flecks and crunchy bites throughout.

Pour the filling over the cooled crust and smooth the top with an offset spatula. Cover loosely and refrigerate for at least 4 hours, though overnight is best because the flavors meld and the filling firms up for clean slices. While the cheesecake chills, prepare the cherry topping: combine the pitted, halved cherries, 1/4 cup sugar, and 1 tablespoon lemon juice in a small saucepan over medium heat. Stir frequently and let the cherries soften and release their juices; cook until the mixture thickens slightly, about 10 minutes. Taste and adjust the lemon or sugar if you want more brightness or sweetness. Let the cherry topping cool completely — a hot topping can melt the chilled filling.

Once the cheesecake is fully set, spoon the cooled cherry mixture over the top just before serving. The cherries will shine against the pale, creamy filling and the pistachio bits will peek through along the edges. Give it a quick taste to check the balance and enjoy.

How to serve Cherry Pistachio Cheesecake

Serve this cheesecake chilled, slicing with a thin, hot knife for neat pieces — dip the knife in hot water and wipe it between cuts. It’s lovely as the final course of a holiday meal, but also elegant enough for a birthday or a dinner party. Plate a slice with a few extra whole cherries for color and a sprinkle of chopped pistachios along the rim for texture. Pair it with fresh espresso, a crisp dessert wine, or a light herbal tea; the bright cherry topping cleanses the palate between bites. The contrast of creamy ivory filling, green pistachio flecks, and glossy red cherries makes each slice visually appealing and inviting.

How to store Cherry Pistachio Cheesecake

How to store Cherry Pistachio Cheesecake

Store leftover cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 4 days. If you want to freeze an un-topped cheesecake, wrap it well in plastic and foil and freeze for up to 2 months; thaw overnight in the refrigerator before adding the cherry topping. If you freeze slices individually, wrap each piece so they don’t pick up freezer flavors. For a quick refresh after refrigeration, let a slice sit at room temperature for 10–15 minutes before serving so the texture softens slightly; reheat in the oven at a low temperature if you prefer a warm edge — 300°F just until the edge warms, about 8–10 minutes.

Tips for perfect Cherry Pistachio Cheesecake

Tips for perfect Cherry Pistachio Cheesecake

• Bring the cream cheese to room temperature before beating so the filling becomes silky smooth without lumps.
• Don’t over-whip the heavy cream; soft peaks fold in easily and keep the cheesecake light without deflating.
• Chill long enough. Rushing the set time leads to a wobbly center and messy slices — overnight is ideal.
• Chop the pistachios finely so they add texture without creating pockets that interrupt the creamy mouthfeel.
• If your crust lifts slightly when you slice, run a warm knife under hot water and wipe it between cuts for tidy pieces.
• For a little extra flavor, toast the pistachios briefly in a dry pan until fragrant — watch them closely so they don’t burn.
• You can also explore sweet-and-salty combinations; I sometimes sprinkle a tiny pinch of flaky sea salt over each slice for a grown-up finish and to make the pistachio flavor pop. If you want inspiration for other nutty desserts, try these caramel apple cheesecake bars for a seasonal twist by the same team who shared wonderful cheesecake ideas: Caramel Apple Cheesecake Bars.

Variations

Variations

• Pistachio Crunch: Fold extra chopped pistachios into the crust and sprinkle a few on top of the cherry topping for a more pronounced crunch.
• Lemon-Pistachio Twist: Add a teaspoon of lemon zest to the filling for a citrus lift that plays beautifully with the cherry topping.
• Gluten-Free: Use almond meal or a certified gluten-free graham substitute for the crust, and reduce baking time slightly if the crust is denser.
• No-Bake Version: Whip a stabilized cream filling and use a chilled crust (no bake), then set in the refrigerator until firm; cook the cherries separately. For a similar no-bake approach, check out the No Bake Pistachio Cherry Cheesecake Recipe for inspiration (also linked in the conclusion).
• Dairy-Free: Substitute full-fat coconut cream and a vegan cream cheese; fold in chopped pistachios as directed but expect slightly different texture and flavor.

FAQs

FAQs

Q: Can I use frozen cherries for the topping?

A: Yes, thawed frozen cherries work well. Drain any excess liquid before cooking and simmer the cherries until the topping thickens; you may need an extra minute or two compared to fresh fruit.

Q: Can I bake this cheesecake in a water bath?

A: You can, but it’s not necessary for this recipe. The stabilized whipped cream in the filling keeps the texture creamy without cracking. If you choose a water bath, wrap the springform pan in foil to prevent water from seeping in.

Q: How do I prevent cracks on the cheesecake surface?

A: Cracks usually come from over-mixing, rapid temperature changes, or baking at too high a temperature. Since this recipe chills rather than bakes the filling extensively, cracks are uncommon. Always beat until smooth and chill slowly in the fridge.

Q: Can I make this ahead for a party?

A: Absolutely. The cheesecake benefits from being made a day ahead so the flavors settle. Make the cherries a day ahead too and keep them refrigerated until just before serving to preserve their fresh color and texture.

Conclusion

Conclusion

I hope this Cherry Pistachio Cheesecake becomes one of your go-to desserts for celebrations or a cozy weekend treat. Its mix of creamy filling, crunchy pistachios, and bright cherry topping is both comforting and lively — a combo that keeps guests asking for seconds. If you love this Cherry Pistachio Cheesecake, save it for later or share it with someone who’d enjoy it too. For more inspiration and variations on cherry and pistachio cheesecakes, see this Ultimate Lemon-Lime Cherry Pistachio Cheesecake Guide and this helpful No Bake Pistachio Cherry Cheesecake Recipe.