Some desserts are made to impress the moment they hit the table, and this Cherry Pistachio Cheesecake is one of them. With its creamy texture, vibrant cherry topping, and delicate crunch of pistachios, this cheesecake feels elegant yet comforting at the same time. It’s the kind of dessert that looks bakery-worthy but is surprisingly simple to make at home.

I love cheesecakes that balance richness with freshness, and this one does exactly that. The smooth cream cheese filling pairs beautifully with the sweet-tart cherries, while pistachios add just the right amount of texture and color. Every slice feels special, making it perfect for celebrations, family gatherings, or anytime you want a dessert that truly stands out.

If you’re looking for a cheesecake that’s classic with a twist, this cherry pistachio version is a must-try.

Why Make This Cherry Pistachio Cheesecake

This cheesecake is as delicious as it is beautiful.

Creamy, smooth cheesecake filling
Sweet and slightly tart cherry topping
Pistachios add crunch and elegance
Perfect for holidays, parties, or special occasions
Can be made ahead of time

It’s a dessert that feels luxurious without being overly complicated.

How to Make Cherry Pistachio Cheesecake

This cheesecake is made in layers, each one adding its own flavor and texture.

Ingredients:

For the Crust

1½ cups graham cracker crumbs
⅓ cup unsalted butter, melted
2 tablespoons sugar

For the Cheesecake Filling

16 oz cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream

For the Topping

1½ cups cherry pie filling or homemade cherry compote
½ cup shelled pistachios, roughly chopped

Directions:

Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan.
Bake crust for 10 minutes, then let cool slightly.
In a bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing gently after each addition.
Mix in vanilla extract and sour cream until just combined.
Pour filling over the crust and smooth the top.
Bake for 45–50 minutes until edges are set and center slightly jiggles.
Turn off oven, crack the door, and let cheesecake cool inside for 30 minutes.
Chill in the refrigerator for at least 4 hours or overnight.
Before serving, spread cherry topping over cheesecake and sprinkle with pistachios.

How to Serve Cherry Pistachio Cheesecake

Slice of cherry pistachio cheesecake served on a plate

This cheesecake is best served chilled.

Slice with a warm, clean knife for neat cuts
Serve as a standalone dessert or with coffee
Garnish with extra pistachios or fresh cherries
Perfect for birthdays, holidays, and dinner parties

Each slice is rich, creamy, and perfectly balanced.

How to Store Cherry Pistachio Cheesecake

Store covered in the refrigerator for up to 4 days
Keep toppings on for best flavor and moisture
Do not leave at room temperature for long periods

Tips to Make Cherry Pistachio Cheesecake Perfect

Use fully softened cream cheese to avoid lumps
Don’t overmix after adding eggs
Allow cheesecake to cool gradually to prevent cracks
Chill thoroughly before slicing

Variations

Use chocolate cookie crumbs for the crust
Swap cherries for raspberries or strawberries
Add chopped pistachios directly into the filling
Use mini springform pans for individual cheesecakes

FAQs

Can I make this cheesecake ahead of time?

Yes, it’s best made a day in advance so it can fully set.

Do I need a water bath?

No, this recipe bakes beautifully without one if cooled slowly.

Can I use fresh cherries?

Yes, cooked into a simple cherry compote they work perfectly.

Conclusion

This Cherry Pistachio Cheesecake is everything a great dessert should be — creamy, elegant, and unforgettable. The combination of smooth cheesecake, sweet cherries, and crunchy pistachios creates a dessert that feels both comforting and special.

I hope you enjoy making this cheesecake as much as sharing it. It’s the kind of recipe that becomes a favorite after just one bite.