Indulge in the sophistication of these Raspberry Pistachio Cheesecake Bars. With a nutty pistachio crust, luscious cheesecake filling, and vibrant raspberry swirls, these bars strike the perfect balance between elegance and decadence. They’re ideal for a dinner party, holiday dessert table, or simply to impress your guests with a show-stopping sweet treat.
Ingredients
For the Pistachio Crust:
- 1 1/2 cups pistachios, shelled and finely ground
- 1/2 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Raspberry Sauce:
- 1 1/2 cups fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Equipment
- 9×9-inch baking pan
- Food processor or blender
- Medium saucepan
- Electric mixer
- Parchment paper
- Toothpick or skewer
Instructions
- Prepare the Crust:
Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a food processor, grind the pistachios until fine. Combine them with graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture evenly into the bottom of the prepared pan. Bake for 8–10 minutes, then let it cool while you prepare the filling. - Make the Raspberry Sauce:
In a medium saucepan, combine raspberries, sugar, and lemon juice over medium heat. Cook, stirring occasionally, until the raspberries break down (about 5 minutes). Stir in the cornstarch slurry and cook for 1–2 more minutes until the mixture thickens. Strain through a fine-mesh sieve to remove seeds, if desired, and let it cool. - Prepare the Cheesecake Filling:
In a large bowl, use an electric mixer to beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and sour cream until fully combined. - Assemble the Bars:
Pour the cheesecake filling over the cooled crust, spreading it into an even layer. Drop small dollops of the raspberry sauce on top of the filling. Use a toothpick or skewer to gently swirl the sauce into the filling, creating a marbled effect. - Bake the Bars:
Bake in the preheated oven for 30–35 minutes, or until the edges are set and the center is slightly jiggly. Allow the bars to cool to room temperature, then refrigerate for at least 4 hours or overnight. - Slice and Serve:
Once chilled, lift the bars out of the pan using the parchment paper overhang. Slice into squares or rectangles and serve. Optionally, garnish with chopped pistachios and fresh raspberries.
Tips for Success
- For a smooth cheesecake texture, ensure the cream cheese is fully softened before mixing.
- To achieve perfect swirls, use a light hand and avoid over-mixing the raspberry sauce into the filling.
- These bars freeze beautifully—wrap them tightly and store for up to 2 months.
Elegant Raspberry Pistachio Cheesecake Bars are a luxurious dessert that combines nutty, fruity, and creamy elements into one irresistible bite. With their stunning presentation and rich flavor, they’re the perfect treat for any special occasion or celebration. Serve these bars, and prepare for the compliments to roll in!
Elegant Raspberry Pistachio Cheesecake Bars
These elegant Raspberry Pistachio Cheesecake Bars are a decadent treat, featuring a creamy cheesecake layer swirled with fresh raspberry sauce and a buttery pistachio crust. Perfect for special occasions!
Equipment
- 9x9-inch baking pan
- Food processor or blender
- Medium saucepan
- Electric mixer
- Parchment paper
- Toothpick or skewer
Ingredients
- For the Pistachio Crust:
- 1 1/2 cups pistachios shelled and finely ground
- 1/2 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
- For the Raspberry Sauce:
- 1 1/2 cups fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
- For the Cheesecake Filling:
- 16 oz cream cheese softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a food processor, grind the pistachios until fine. Combine them with graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture evenly into the bottom of the prepared pan. Bake for 8–10 minutes, then let it cool while you prepare the filling.
- Make the Raspberry Sauce:
- In a medium saucepan, combine raspberries, sugar, and lemon juice over medium heat. Cook, stirring occasionally, until the raspberries break down (about 5 minutes). Stir in the cornstarch slurry and cook for 1–2 more minutes until the mixture thickens. Strain through a fine-mesh sieve to remove seeds, if desired, and let it cool.
- Prepare the Cheesecake Filling:
- In a large bowl, use an electric mixer to beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and sour cream until fully combined.
- Assemble the Bars:
- Pour the cheesecake filling over the cooled crust, spreading it into an even layer. Drop small dollops of the raspberry sauce on top of the filling. Use a toothpick or skewer to gently swirl the sauce into the filling, creating a marbled effect.
- Bake the Bars:
- Bake in the preheated oven for 30–35 minutes, or until the edges are set and the center is slightly jiggly. Allow the bars to cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Slice and Serve:
- Once chilled, lift the bars out of the pan using the parchment paper overhang. Slice into squares or rectangles and serve. Optionally, garnish with chopped pistachios and fresh raspberries.
Leave a Reply