Description
These no-bake cheesecake bars feature a buttery pistachio crust, a creamy vanilla cheesecake layer, and a vibrant raspberry swirl, all topped with crunchy pistachios for an elegant and easy dessert.
Ingredients
- 1 1/2 cups shelled pistachios, finely chopped
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, chilled
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar (for raspberry swirl)
- 1 tablespoon lemon juice
- Extra chopped pistachios for garnish
Instructions
- Prepare the crust: In a bowl, mix 1 1/4 cups chopped pistachios, 1/4 cup granulated sugar, and melted butter until combined. Press firmly into a lined 8×8-inch baking pan and refrigerate for 30 minutes.
- Make the cheesecake filling: In a large bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip the heavy cream to stiff peaks, then fold into the cream cheese mixture until no streaks remain. Spread evenly over the chilled crust.
- Create the raspberry swirl: In a small saucepan, combine raspberries, 2 tablespoons granulated sugar, and lemon juice. Cook over medium heat for 5-7 minutes until saucy, then strain to remove seeds if desired. Drizzle over the cheesecake layer and swirl with a knife.
- Chill and serve: Sprinkle with remaining chopped pistachios. Refrigerate for at least 4 hours or overnight until set. Cut into bars and serve chilled.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American