If you’re craving a dessert that feels a little elegant but still totally comforting, these pistachio cheesecake bars are exactly the kind of treat to make. They’re creamy, lightly tangy, and full of nutty pistachio flavor, all sitting on top of a buttery graham cracker crust that holds everything together beautifully. Every bite feels balanced—rich without being heavy, sweet without being too much.
These bars are perfect when you want something that looks bakery-worthy but doesn’t require hours in the kitchen. I love them for spring gatherings, brunch tables, baby showers, or anytime you want a dessert that feels special but approachable. The soft green color from the pistachios makes them extra pretty, especially when topped with a sprinkle of chopped nuts. They slice cleanly, travel well, and always seem to disappear faster than expected.
Tips for Perfect Results
A few simple tips will help your cheesecake bars turn out smooth and creamy every time.
- Let your cold ingredients warm up slightly. Bringing the yogurt, cream cheese, and eggs to room temperature helps everything blend smoothly and prevents lumps.
- Press the crust firmly. Use the bottom of a measuring cup to really pack it in. This keeps the crust from crumbling when you slice the bars.
- Don’t overbake. The cheesecake should look just set in the center with a slight jiggle. Overbaking can lead to cracks and a drier texture.
- Cool slowly. Letting the bars rest at room temperature before chilling helps prevent sinking or cracking.
- Line the pan well. That parchment paper overhang makes lifting and slicing so much easier—and keeps the bars looking neat.
And if a little crust breaks off when you lift the bars out? Save it. It makes the perfect topping.
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Pistachio Cheesecake Bars with Graham Crust
Ingredients
Crust :
4oz graham crackers
1 1/4 cup shelled pistachios, plus more for topping
Pinch of salt
5 tbsp unsalted butter, melted & slightly cooled
Filling :
2.25 cups Nounós Vanilla Bean Greek Yogurt, removed from the refrigerator 30 minutes prior
1/2 8oz blocks cream cheese, softened to room temperature
1 tsp cornstarch
1/2 cup granulated sugar
2 eggs, room temperature
1/4 cup fresh squeezed lemon juice
Instructions
1. Preheat oven to 350 degrees. Line a 9×13 pan with parchment paper leaving an overhang.
2. Make the crust. Add the graham crackers and pistachios to a food processor and blend until well combined. Add the melted butter and pulse until combined. Firmly ress the crust into the pan using the bottom of a measuring cup. Bake for 10 minutes, and then cool completely. Reduce oven temperature to 325 degrees.
3. Using a stand mixer, add the Nounós Vanilla Bean Greek Yogurt, softened cream cheese, and cornstarch to the bowl and mix until well combined. Add the sugar, eggs, and lemon juice, and beat until combined. Pour the filling over the crust and bake for about 30 minutes, until just set.
4. Leave cheesecake bars on a wire rack for two hours, and then in the refrigerator for at least three hours. When ready to serve, remove from the pan using the parchment paper overhand. If you lose some of the crust, don’t worry – you can use that as a topping. Slice into bars and serve. Store in an airtight container in the refrigerator for up to five days.
Variations and Serving Ideas
These pistachio cheesecake bars are lovely on their own, but they’re also easy to customize.
- Extra pistachio flavor: Add a tablespoon of pistachio paste to the filling for a deeper nutty taste.
- Chocolate moment: Drizzle melted white or dark chocolate over the chilled bars for a beautiful finish.
- Citrus twist: Swap part of the lemon juice for orange juice for a softer, sweeter citrus note.
- Mini bars: Make them in a smaller pan for thicker slices or cut them into bite-size squares for dessert platters.
- Dressed-up serving: Top each bar with whipped cream and a few chopped pistachios just before serving.
These bars are especially pretty arranged on a simple platter—the green pistachios against the creamy filling really stand out.
Storage and Make-Ahead Tips
One of the best things about cheesecake bars is how well they fit into a make-ahead plan.
- Refrigerator: Store the bars in an airtight container in the fridge for up to five days.
- Make ahead: These bars actually taste even better the next day, once the flavors have had time to settle.
- Freezing: You can freeze sliced bars for up to one month. Wrap them individually and thaw overnight in the refrigerator.
- Serving tip: Let the bars sit at room temperature for 10–15 minutes before serving for the creamiest texture.
Final Encouragement
These pistachio cheesecake bars with graham crust are the kind of dessert that feels quietly impressive. They’re not flashy or over-the-top—but once you take a bite, you know they’re something special. Creamy, nutty, lightly tangy, and perfectly balanced, they’re ideal for sharing or savoring slowly with a cup of coffee.
If you’re looking for a dessert that’s beautiful, reliable, and just a little unexpected, this is one to save and come back to. Bake them once, and don’t be surprised if they become a new favorite in your recipe rotation 💚🍰