If you’re looking for an elegant dessert that’s bursting with flavor, these Cherry Pistachio Cheesecake Bars are your answer. Featuring a buttery pistachio crust, smooth cheesecake filling, and a sweet-tart cherry topping, this recipe brings together the perfect combination of textures and tastes. They’re ideal for celebrations, potlucks, or just treating yourself to something extra special!
Ingredients
For the Pistachio Crust:
- 1 1/4 cups pistachios, finely chopped or ground
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cherry Topping:
- 1 1/2 cups fresh or frozen cherries, pitted and halved
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
For Garnish:
- 1/4 cup chopped pistachios
Equipment
- 9×9-inch baking pan
- Parchment paper
- Food processor (optional, for crust)
- Mixing bowls
- Hand or stand mixer
Instructions
- Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a slight overhang for easy removal. - Make the Pistachio Crust:
In a bowl, combine the ground pistachios, graham cracker crumbs, and sugar. Add the melted butter and mix until the texture resembles wet sand.
Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then set aside to cool. - Prepare the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar until smooth. Mix in the sour cream and vanilla extract. Add the eggs one at a time, beating well after each addition.
Pour the cheesecake mixture over the cooled crust, spreading it evenly. - Bake the Cheesecake:
Bake for 25–30 minutes, or until the center is just set and slightly jiggly. Remove from the oven and let cool to room temperature, then refrigerate for at least 3 hours or until fully chilled. - Make the Cherry Topping:
In a small saucepan, combine the cherries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the cherries release their juices (about 5–7 minutes). Let cool completely. - Assemble the Bars:
Spread the cooled cherry topping evenly over the cheesecake layer. Sprinkle with chopped pistachios for added flavor and texture. - Slice and Serve:
Use the parchment paper to lift the bars from the pan. Slice into squares or rectangles and serve chilled.
Tips for Success
- Toast the pistachios before using them for a richer flavor.
- For clean cuts, wipe your knife with a damp cloth between slices.
- These bars can be made a day ahead and stored in the fridge for convenience.
Cherry Pistachio Cheesecake Bars are a dessert that’s as stunning as it is delicious. The creamy cheesecake, nutty pistachio crust, and fruity cherry topping make every bite a heavenly experience. Perfect for any special occasion or a simple treat, these bars are sure to be a crowd-pleaser. Give this recipe a try, and savor every luscious bite!
Heavenly Cherry Pistachio Cheesecake Bars
Indulge in the creamy, nutty, and fruity perfection of Cherry Pistachio Cheesecake Bars! A crunchy pistachio crust, velvety cheesecake filling, and luscious cherry topping make this dessert irresistible.
Equipment
- 9x9-inch baking pan
- Parchment paper
- Food processor (optional, for crust)
- Mixing bowls
- Hand or stand mixer
Ingredients
- For the Pistachio Crust:
- 1 1/4 cups pistachios finely chopped or ground
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- For the Cheesecake Filling:
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Cherry Topping:
- 1 1/2 cups fresh or frozen cherries pitted and halved
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- For Garnish:
- 1/4 cup chopped pistachios
Instructions
- Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
- Make the Pistachio Crust:
- In a bowl, combine the ground pistachios, graham cracker crumbs, and sugar. Add the melted butter and mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then set aside to cool.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth. Mix in the sour cream and vanilla extract. Add the eggs one at a time, beating well after each addition.
- Pour the cheesecake mixture over the cooled crust, spreading it evenly.
- Bake the Cheesecake:
- Bake for 25–30 minutes, or until the center is just set and slightly jiggly. Remove from the oven and let cool to room temperature, then refrigerate for at least 3 hours or until fully chilled.
- Make the Cherry Topping:
- In a small saucepan, combine the cherries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the cherries release their juices (about 5–7 minutes). Let cool completely.
- Assemble the Bars:
- Spread the cooled cherry topping evenly over the cheesecake layer. Sprinkle with chopped pistachios for added flavor and texture.
- Slice and Serve:
- Use the parchment paper to lift the bars from the pan. Slice into squares or rectangles and serve chilled.
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