Description
Bright and creamy with a buttery pistachio crunch, these Lemon Pistachio Cheesecake Bars offer a perfect balance of tangy citrus and nutty sweetness. Baked to easy slices, they are ideal for spring holidays, potlucks, or elegant everyday treats, featuring a nutty crust and luscious lemon-infused cheesecake filling.
Ingredients
Crust:
- 1 ½ cups pistachios, finely chopped or ground
- ½ cup all-purpose flour
- ¼ cup sugar
- 6 tbsp melted butter
- Pinch of salt
Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- Zest of 1 lemon
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ¼ tsp salt
Optional Topping:
- Chopped pistachios
- Lemon zest curls
- Whipped cream swirls
Instructions
- Preheat and Prepare Pan: Preheat oven to 325°F (160°C). Line an 8×8 inch pan with parchment paper to allow easy removal of the bars after baking.
- Make the Crust Mixture: In a bowl, combine the finely chopped or ground pistachios, all-purpose flour, sugar, melted butter, and a pinch of salt. Mix until well combined to form the crust base.
- Press and Bake Crust: Press the crust mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly while preparing the filling.
- Mix the Filling: Beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing after each addition. Then incorporate the sour cream, lemon zest, lemon juice, vanilla extract, and salt, mixing just until the mixture is creamy and fully combined.
- Assemble and Bake Cheesecake: Pour the cheesecake filling over the warm crust and smooth the top evenly. Bake for 25 to 30 minutes, or until the edges are set and the center has a slight jiggle.
- Cool and Chill: Allow the cheesecake bars to cool completely at room temperature. Then chill in the refrigerator for at least 3 hours to set fully before slicing.
- Garnish and Serve: Before serving, optionally garnish with chopped pistachios, lemon zest curls, and swirls of whipped cream. Slice into bars and serve chilled for the best texture and flavor.
Notes
- For an extra lemon punch, add an additional 1–2 teaspoons of lemon zest to the cheesecake filling.
- To make the recipe gluten-free, substitute the all-purpose flour in the crust with almond flour.
- For smoother, cleaner slices, wipe your knife clean between each cut.
- Store leftover bars refrigerated for up to 4 days or freeze ungarnished bars for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Bars
- Method: Baking
- Cuisine: American, Mediterranean-Inspired
