pistachio cheesecake bars

these pistachio cheesecake bars blend creamy cheesecake with the unique, earthy flavour of pistachios, featuring a layer of buttery biscuits, flecked with pistachios, topped with a velvety baked cheesecake and sweet pistachio cream.

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these pistachio cheesecake bars are a slice of comfort in dessert form. a buttery, pistachio and biscuit crust cradles a creamy, pistachio-infused cheesecake layer, baked to perfection. top with a wash of sweet pistachio cream and a sprinkle of chopped pistachios, slice yourself a square, and watch the day’s worries melt away.

why you will love this pistachio cheesecake recipe

• textures!! – these pistachio cheesecake bars have so many different textures in one bite. the contrast of the crumbly pistachio-flecked crust, velvety cheesecake, silky, smooth pistachio cream and crunchy pistachios is just perfect.

• impressive but easy recipe – these pistachio cheesecake bars look impressive with all of their layers but they’re not as complicated as they seem to make! the steps are all fairly straightforward and you don’t even need a water bath to make this pistachio cheesecake.

• perfect for making ahead – these pistachio cheesecake bars are perfect for when you need to bring something to a picnic or when you’re having guests over. it’s actually ideal to leave these in the fridge overnight, so this recipe is great for those who like to plan ahead.

learn how to make these homemade pistachio cheesecake bars

to make these pistachio cheesecake bars, we’re going to start off by mixing together melted butter with a mix crushed biscuits/graham crackers and some pistachios. add this to a lined baking pan for our pistachio cheesecake base.

for the pistachio cheesecake filling, we’ll mix together cream cheese, sugar, eggs, vanilla, pistachio paste or cream, cornstarch, heavy cream and a little bit of salt, then add this on top of the base and bake. then we’ll remove the pistachio cheesecake from the oven and let it cool at room temperature. once it’s completely cool, we’ll let it set in the fridge overnight.

the next morning, decorate your pistachio cheesecake with pistachio cream and some chopped pistachios. slice up the cheesecake into bars, and we’re done!

pistachio cheesecake ingredients

• biscuits or graham crackers – this will be the base for our pistachio cheesecake dessert. if you like a graham cracker crust, feel free to use graham crackers, but you can really use any kind of biscuit or cookie for your base, just something slightly sweet would work best. we’re going to crush them and mix with melted butter for the pistachio cheesecake crust.

• butter – this pistachio cheesecake recipe uses unsalted butter for the base. feel free to use salted butter if you’d prefer that.

• pistachios – i used chopped unsalted pistachios in the pistachio cheesecake crust recipe as well as on the top for decorating the cheesecake bars.

• cream cheese – we’re going to need quite a lot of cream cheese for our pistachio cream cheese filling – i like to use the thick blocks of cream cheese over the spreadable kind as i find that it tends to be creamier and richer. but spreadable cream cheese is also perfectly fine to use if that’s all that you have on hand!

• granulated sugar – this recipe uses granulated sugar for the cheesecake filling. we’re just going to whisk it into the cream cheese until it’s completely incorporated.

• eggs – in this pistachio cheesecake bars recipe, i use 2 large eggs. leave them out at room temperature, so that they incorporate easier with the rest of the ingredients.

• vanilla extract – optional, but a small amount will add a nice, subtle vanilla flavour.

• pistachio paste or pistachio cream – we’ll be using some of this in the filling as well as for our pistachio cheesecake topping at the end.

• cornstarch – TO KEEP THis pistachio CHEESECAKE EASY TO MAKE, i use a small amount of cornstARCH. THIS WILL HELP THE cheesecake bars set BETTER AND WILL ALSO MAKE THE FILLING SMOOTHER. IF YOU’D PREFER NOT TO USE CORNSTARCH, YOU CAN ALSO USE PLAIN FLOUR OR ALL PURPOSE FLOUR IN PLACE OF THIS.

• salt – just a small amount of salt mixed in the CHEESECAKE MIXTURE BALANCES OUT THE SWEETNESS.

• HEAVY CREAM – I LIKE TO ADD A SMALL AMOUNT OF HEAVY CREAM TO THE CHEESECAKE MIXTURE FOR EXTRA RICHNESS AND CREAMINESS.

tools:

• 2 large mixing bowls – we’ll be adding all of the cheesecake ingredients to one bowl so you’ll need a fairly large bowl to fit all of them in so that it’s easier to mix. you’ll also need a bowl for the biscuits/graham crackers, pistachios and butter mixture.

• whisk or hand mixer – you’ll need a whisk or hand mixer so that we can properly mix the cream cheese and sugar until smooth. the sugar needs to dissolve completely in the mixture so just a spoon won’t be enough for this.

• rolling pin or food processor – to crush the biscuits or graham crackers. using a food processor will make things easier, but if you don’t have access to one, just something like a rolling pin will be fine.

• parchment paper or baking paper – lining your baking pan with parchment paper will make it easier to lift the cheesecake bars out once they’re done.

• 8×8 inch baking pan – i like to use an 8×8 inch pan for this pistachio cheesecake recipe, as baking them in an 8×8 inch pan makes them extra thick. we don’t need a springform pan for this recipe, as we’re making these as cheesecake bars.

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: preheat your oven and and grease and line a baking pan for your pistachio cheesecake bars. let some of the paper hang over the edges so that it’s easier to lift them out once they’re done.

step two: in a large bowl, add all of your biscuits or graham crackers. use something like a rolling pin to crush them until fine. feel free to use a food processor or to just put them in a bag and crush them that way – whatever works for you. add the chopped pistachios and mix them in.

step three: melt butter, then add the melted butter to the crushed biscuits/graham crackers and pistachio mixture and mix it in.

step four: add the biscuit/graham cracker mixture to your lined baking pan. use a glass or cup to press it down until the surface of the pan is covered, and the mixture is smooth. then, place the pan in the fridge so that the base can set a little while you make the rest of the pistachio cheesecake filling.

step five: in another large bowl, add room temperature cream cheese. mix this until it becomes soft and creamy.

step six: then, add granulated sugar and whisk the cream cheese and sugar together until the sugar dissolves and you can no longer feel sugar granules between your fingers. the mixture will look thick and smooth.

step seven: add vanilla to the cheesecake filling and mix it in. crack 2 eggs and whisk them in one by one until incorporated into the mixture.

step eight: add the pistachio paste or pistachio cream and mix this into the pistachio cheesecake filling until completely incorporated.

step nine: sift cornstarch into the pistachio cheesecake filling, and then add a small amount of salt. gently whisk these into the mixture.

step ten: pour heavy cream into the mixture, then gently mix this in until the pistachio cheesecake mixture looks smooth and thick.

step eleven: pour the creamy cheesecake filling on top of your biscuit/graham cracker crust, then bake this for about 45-50 minutes.

step twelve: remove the pistachio cheesecake bars from the oven – they should be slightly wobbly when you shake the pan.

step thirteen: let them cool completely at room temperature. once they are completely cool, place the pistachio cheesecake bars in the fridge overnight so that they can set.

step fourteen: the next day, remove the pistachio cheesecake bars from the fridge and let them come to room temperature before decorating.

step fifteen: decorate the pistachio cheesecake using pistachio cream and chopped pistachios. melt the pistachio cream until it’s pourable, then pour it over the top of your cheesecake and spread it into a thick layer.

step sixteen: sprinkle chopped pistachios over the layer of pistachio cream while it’s still slightly melted.

step seventeen: place the pistachio cheesecake bars in the fridge for about ten minutes so that the pistachio cream can set.

step eighteen: remove from the fridge, then lift the pistachio cheesecake out of the pan. use a sharp knife to slice up the cheesecake into squares, and let’s eat!

tips and notes

• use room temperature ingredients. leave your cream cheese, eggs, and heavy cream out at least 30 minutes before you start making these pistachio cheesecake bars. this will make it easier for you to get a smooth and creamy cheesecake filling. cold ingredients will just be a little more difficult to combine together.

• crush the graham crackers or biscuits and chop the pistachios finely for your crust. we want to make sure the base layer is even, so make sure you they are fine and that there aren’t any big chunks. i just put the biscuits in a bowl, then used a rolling pin to crush them. to make it easier and quicker, you might want to use a food processor or put them in a sealed plastic bag and crush them with a rolling pin.

• when pressing the graham cracker or biscuit crumbs into your baking dish, use a flat-bottomed glass or measuring cup to press them together and make an even and firm layer.

• try not to over mix the cheesecake batter. once you add the eggs in, mix the cheesecake batter gently, and only mix until the ingredients are just combined and smooth.

• make sure you preheat the oven so that it’s already hot by the time you place your pistachio cheesecake in the oven. this will ensure that the cheesecake bakes evenly and that it won’t take longer to bake.

• adjust baking time as needed. every oven is different, so i recommend keeping an eye on your cheesecake. don’t just bang them in the oven and leave until the designated time is up. we want the cheesecake to be soft and creamy but still set properly, so it’s important that we don’t over bake or underbake the pistachio cheesecake. for me, this took around 45-50 minutes – the cheesecake will jiggle a little when you remove it from the oven, but it will set as it cools.

• once your pistachio cheesecake is baked and out of the oven, it will be too soft to slice or remove from the pan. let the cheesecake cool at room temperature completely. once it’s completely cool, you can place the baking dish in the fridge and let this set for at least a few hours, but preferably overnight.

• let the pistachio cheesecake cool gradually by allowing it to cool at room temperature first instead of putting it straight in the fridge. rapid temperature fluctuations can cause cracks in the cheesecake and can also cause it to sink.

• use a kitchen scale to measure your ingredients. while i add both metric and cup measurements for this recipe, i always recommend using a kitchen scale to weigh out your ingredients for most accurate results.

• feel free to experiment with flavour combinations e.g. add some lemon juice to the cheesecake filling for a bit of a citrusy flavour or make this pistachio cheesecake with white chocolate ganache as a topping instead of the pistachio cream!

• when slicing your pistachio cheesecake bars, use a sharp knife for clean, even slices, wiping the knife clean each time.

• store any leftover pistachio cheesecake bars in an airtight container in the fridge for up to five days.

• these pistachio cheesecake bars also freeze well. if you want to freeze them, slice them up, then wrap the individual slices in clingfilm or plastic wrap, then wrap them in foil and freeze for up to 3 months. whenever you want to eat a slice, just let it thaw in the fridge overnight.

frequently asked questions

1. what does pistachio cheesecake taste like?

   – this pistachio cheesecake is a mix of the creamy tanginess of a traditional cheesecake combined with the nutty and slightly sweet flavour of pistachio. the biscuit crust also adds a nice texture contrast and a buttery flavour that works really well with the rest of the flavours.

2. can i use a different type of cookie for the base?

   – yes, you can absolutely use any kind of cookie or biscuit you like for the pistachio cheesecake crust.

3. can i make these pistachio cheesecake bars without cornstarch?

   – i use a small amount of cornstarch in this pistachio cheesecake recipe just to help thicken and stabilise the cheesecake filling. you can make these cheesecake bars without the cornstarch, but they may be a little softer and more difficult to set. alternatively, you can use an equal amount of plain flour or all purpose flour to help thicken it.

4. can i make this pistachio cheesecake recipe without heavy cream?

   – the heavy cream in this pistachio cheesecake recipe helps make the cheesecake layer more rich and creamy. if you don’t have any heavy cream or would prefer not to use it, you can substitute it with sour cream or greek yoghurt. the cheesecake may have a bit of a sour hint to it, and will be slightly different in texture, but it will still provide that richness that heavy cream does.

5. do i have to use vanilla to make these pistachio cheesecake bars?

   – the vanilla in this recipe is optional. i like the subtle vanilla flavour it gives to the cheesecake bars, but if you would prefer not to use it or don’t have it, that’s also completely fine.

6. can i make the crumble topping without brown sugar?

   – brown sugar adds moisture and flavour to the crumb topping, but you can absolutely just substitute it for the same amount of granulated sugar. there will be some differences in taste and texture, but otherwise it’ll be fine.

7. can i use low-fat cream cheese instead of full-fat?

   – while you can use low-fat cream cheese, full-fat cream cheese is recommended for the best texture and flavour. low-fat cream cheese will result in pistachio cheesecake that is a lot less creamy.

8. where do i get the pistachio cream for this pistachio cheesecake recipe?

   – i used this pistachio cream for this pistachio cheesecake recipe. alternatively, you can make a homemade pistachio cream with pistachios, white chocolate and heavy cream. alternatively, you could use pistachio butter or blend pistachios with a bit of sugar and oil/butter and add that in.

9. what else could i use as a pistachio cheesecake decoration instead of the pistachio cream on top?

   – there are a number of different alternatives you could use as a pistachio cheesecake topping instead of the pistachio cream. for example, a white chocolate ganache would work really well with the nutty, earthy taste of pistachio. something like a berry compote (e.g. strawberry or raspberry) would add a nice, tart contrast to the sweet, nutty cheesecake. a drizzle of honey on top of chopped pistachios would also add a lovely sweetness that would enhance the flavour of the pistachios.

10. can i make these pistachio cheesecake bars in advance?

    – yes, you can make them in advance. in fact, i recommend chilling them in the fridge overnight so that they have time to set before slicing, so making them ahead of time would actually be ideal!

11. can i bake these pistachio cheesecake bars in a 9×13 pan?

    – yes. i baked these pistachio cheesecake bars in an 8×8 inch pan for extra thick bars, so i would recommend doubling the recipe if you want to make these in a 9×13 pan. the baking time will also need to be adjusted for a larger pan, so keep an eye on that.

12. how long do these pistachio cheesecake bars keep?

    – stored in an airtight container in the fridge, these pistachio cheesecake bars will keep well for up to five days.

13. can i freeze these pistachio cheesecake bars?

    – yes, you can. wrap individual slices in plastic wrap and foil before freezing them.

14. can i use roasted or salted pistachios in these pistachio cheesecake bars?

    – i use unsalted pistachios in these pistachio cheesecake bars, but you are welcome to use roasted or salted pistachios if you like.

15. is this pistachio cheesecake baked with a water bath?

    – no, i don’t use a water bath to bake this pistachio cheesecake as we’re going to cover the top with pistachio cream and slice it into bars anyway. if there are some small cracks, it shouldn’t be an issue.

16. how do i know when the pistachio cheesecake is done baking?

    – you’ll know that the pistachio cheesecake is done when the edges are set, and the centre jiggles slightly when you gently shake the pan. the pistachio cheesecake will continue to set as it cools.

recipe