Pistachio Cheesecake Bars

These Pistachio Cheesecake Bars feature a buttery graham cracker crust topped with a rich, creamy pistachio cheesecake filling made with real pistachios and a swirl of pistachio cream. These are delicious and indulgent for the pistachio lover in your life.

Course Dessert

Cuisine American

Keyword Pistachio Cheesecake Bars, Pistachio ganache

Prep Time 1

Cook Time 45

Chill Time 4

Servings Bars

Calories 388kcal

Author Bon Appeteach

Ingredients

Graham Cracker Crust

4 cups Graham Cracker Crumbs
1/3 cup Granulated Sugar
3/4 cup Butter melted
1/4 tsp Salt

Pistachio Cheesecake Filling

24 oz. Cream Cheese softed (I prefer Philidelphia brand for this)
1 cup Granulated Sugar
3 Eggs
3/4 cup Sour Cream
1 tbsp Vanilla
1/2 tsp Salt
1 cup Pistachio Paste you can also use a store bought version
1/4 cup Pistachio Ganache or Cream Optional for swirling

Pistachio White Chocolate Ganache Topping

2 cups White Chocolate Chips
1/2 cup Pistachio Paste
1/2 cup Heavy Cream

Optional Garnishes

1/2 cup Chopped Pistachios
2 tbsp Edible Rose Petals

Instructions

Prepare the Crust: Preheat the oven to 325°F. Line a 9x13-inch baking pan with parchment paper. In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined. Press firmly and evenly into the bottom of the pan. Bake for 10 minutes, then set aside to cool slightly.
Make the Pistachio Paste: Follow my recipe for homemade pistachio paste and prepare it at this point if making your own. I do encourage you to blanch and peel the pistachios if you want a nice bright and beautiful green color like I have pictured. The paste can also be made a few days ahead of time if you need to space it out.
Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Add eggs one at a time, mixing on low speed until just combined. Mix in sour cream, vanilla, and salt. Finally, fold in the pistachio paste until fully incorporated.
Bake the Cheesecake: Pour the filling over the cooled crust and spread into an even layer. You can bake as is or swirl in some optional pistachio cream into the top if desired. Bake for 40–45 minutes or until the edges are set and the center jiggles slightly. Let cool to room temperature for an hour, then refrigerate for at least 4 hours or overnight (it needs to be fully chilled before adding the ganache).
Make the Pistachio Cream Ganache: In a microwave safe dish, heat the cream for 1 minute and then whisk in the pistachio paste until it is smooth. Next, add 1/4 of the chocolate chips (about 1/2 cup) into the cream mixture. Whisk well until they are all melted in and repeat the process until all the chocolate is melted. Let it cool slightly, then pour over the chilled cheesecake and spread evenly across the top.
Finish & Serve: Sprinkle with chopped pistachios and rose petals, if desired. Chill until the ganache is set, then slice into 24 bars and serve.

Notes

Ganache Consistency Tip: If the ganache is too thin, chill it slightly before pouring. If too thick, gently reheat with a splash of cream to loosen it.

Storage: Store bars in an airtight container in the fridge for up to 5 days. For longer storage, freeze individual slices and wrap well.

Nutrition