Description
This stunning no-bake cheesecake combines the rich and creamy flavor of cream cheese with the natural sweetness of fresh cherries, complemented by the delightful crunch of pistachios.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 packages (24 oz) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 cups fresh cherries, pitted and halved
- 1/2 cup pistachios, chopped
Instructions
- Begin your cheesecake creation by making the crust. In a mixing bowl, combine the graham cracker crumbs and melted unsalted butter. Mix these together until the crumbs are evenly coated with butter, creating a wet sand-like mixture. Press this mixture firmly into the bottom and slightly up the sides of your 9-inch springform pan. This will create a sturdy base for your cheesecake. After pressing it down, place the pan in the refrigerator for about 30 minutes to allow the crust to set properly.
- In a large bowl, use a mixer to beat the softened cream cheese until it’s smooth and creamy, which should take about 2-3 minutes. Gradually add the granulated sugar and continue mixing until fully combined. Then, incorporate the vanilla extract, followed by adding each egg one by one, beating well after each addition until the mixture becomes fluffy and smooth. Lastly, gently fold in the sour cream until everything is well incorporated.
- Next, it’s time to fold in the fresh cherries and chopped pistachios into your cheesecake filling. Carefully mix them in, ensuring they are evenly distributed throughout the batter. To enhance the presentation further, warm the cherry preserves slightly and swirl it into the batter for a beautiful marbling effect.
- Preheat your oven to 325°F (160°C). Pour the cheesecake mixture into the prepared graham cracker crust and spread it evenly. Bake the cheesecake for about 60 to 70 minutes, until the edges appear set but the center still jiggles slightly.
- After cooling in the oven, remove the cheesecake and allow it to reach room temperature. Once at room temperature, transfer it to the refrigerator and chill for at least 4 hours, ideally overnight. Before serving, whip the heavy cream with powdered sugar until stiff peaks form and spread over the top of the cheesecake. Garnish with fresh cherries, chopped pistachios, and a sprinkle of lime zest.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 350 per slice
- Sodium: 250 mg
- Protein: 6 g