These lemon pistachio cheesecake bars are a vibrant, creamy treat featuring a zesty lemon cookie–pistachio crust and a silky cheesecake layer enriched with pistachio cream. Bright, refreshing, and irresistibly smooth, they are perfect for any lemon lover looking for a unique twist.
Why You’ll Love This Recipe
These bars combine the best parts of cheesecake with the simplicity of a no-fuss bar dessert. The lemon cookie and pistachio crust adds a beautifully nutty crunch, while the pistachio cream in the filling brings a luxurious depth of flavor without extra work. They slice cleanly, chill beautifully, and make an elegant dessert for gatherings—or a delightful treat any day of the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
25 lemon sandwich cookies
1/4 cup roasted salted pistachios
3 tablespoons salted butter, melted
For the filling:
16 ounces cream cheese, softened
3/4 cup granulated sugar
2 tablespoons pistachio cream
Zest of 1 large lemon
Juice of 1 large lemon
2 large eggs
1/2 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/4 teaspoon salt
For garnish:
Lemon slices
Crushed pistachios
Directions
Preheat the oven to 350°F and line an 8×8-inch baking pan with foil.
In a food processor, pulse the lemon sandwich cookies and pistachios until finely ground. Transfer the mixture to a mixing bowl, add the melted butter, and stir until fully moistened.
Press the crust mixture evenly into the prepared pan and bake for 8 minutes. Set aside to cool slightly.
In a stand mixer, beat the softened cream cheese with the sugar for 1–2 minutes until smooth.
Add the pistachio cream and continue mixing for another minute, scraping the bowl as needed.
Mix in the lemon zest, lemon juice, eggs, and vanilla, beating until smooth.
Add the flour and salt, mixing just until combined.
Pour the filling over the baked crust and smooth the top.
Bake for 37–40 minutes, until the edges are golden and the center is just set with a slight jiggle.
Cool completely in the pan, then refrigerate for 4–6 hours or overnight.
Slice into 9 bars using a hot knife, garnish with crushed pistachios and lemon slices, and serve.
Servings and timing
Makes 9 bars
Prep time: 20 minutes
Cook time: 40 minutes
Cooling and chilling time: 4–6 hours
Variations
Nut-Free Version: Replace pistachios with additional lemon cookie crumbs and omit the pistachio cream.
Extra Lemony: Add 1 additional teaspoon of lemon zest to the filling.
Citrus Twist: Swap half of the lemon juice with lime or orange juice for a blended citrus flavor.
Gluten-Free: Use gluten-free lemon sandwich cookies and a 1:1 gluten-free flour blend.
Crunchier Crust: Add 1–2 tablespoons more pistachios for extra texture.
Storage/Reheating
Refrigerator: Store the bars in an airtight container for up to 5 days.
Freezer: Wrap each bar individually and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating: These bars are served chilled and are not intended to be reheated.
FAQs
How do I know when the cheesecake bars are done baking?
They’re done when the edges are lightly golden and the center has a slight jiggle when the pan is moved.
Can I use unsalted pistachios?
Yes, but you may want to add a tiny pinch of extra salt to the crust.
What is pistachio cream?
It is a smooth pistachio spread made from roasted pistachios, sugar, and vanilla, giving the bars rich pistachio flavor without grinding nuts into paste.
Can I substitute pistachio cream?
You can use pistachio butter or leave it out entirely, though the flavor will be different.
Can I make these bars ahead?
Yes, they are perfect for preparing a day in advance since they need several hours to chill.
How do I slice clean cheesecake bars?
Use a sharp knife dipped in hot water and wiped dry between cuts.
Can I double the recipe?
Yes, double all ingredients and bake in a 9×13-inch pan, adding a few extra minutes to the bake time if needed.
Can I use a different cookie for the crust?
A vanilla or lemon wafer will work well, but keep the flavor profile light to complement the lemon and pistachio.
Should the cream cheese be room temperature?
Yes, softened cream cheese ensures a smooth and lump-free filling.
Can these be garnished in other ways?
You can add a drizzle of melted white chocolate, extra zest, or a dollop of whipped cream.
Conclusion
These lemon pistachio cheesecake bars deliver the perfect blend of bright citrus, creamy texture, and nutty elegance. Easy to prepare yet impressive to serve, they make a standout dessert for gatherings, celebrations, or simply treating yourself. Enjoy every refreshing, zesty bite.
Creamy, zesty lemon pistachio cheesecake bars with a crunchy lemon cookie-pistachio crust and a rich pistachio-infused cheesecake filling—perfectly chilled and easy to slice.
Ingredients
25 lemon sandwich cookies
1/4 cup roasted salted pistachios
3 tablespoons salted butter, melted
16 ounces cream cheese, softened
3/4 cup granulated sugar
2 tablespoons pistachio cream
Zest of 1 large lemon
Juice of 1 large lemon
2 large eggs
1/2 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/4 teaspoon salt
Optional garnish: Lemon slices
Optional garnish: Crushed pistachios
Instructions
Preheat the oven to 350°F and line an 8×8-inch baking pan with foil.
Pulse the lemon sandwich cookies and pistachios in a food processor until finely ground. Mix with melted butter in a bowl until fully moistened.
Press the crust mixture into the prepared pan and bake for 8 minutes. Let it cool slightly.
Beat the cream cheese and sugar in a stand mixer until smooth, about 1–2 minutes.
Add the pistachio cream and mix for another minute, scraping down the bowl.
Mix in the lemon zest, lemon juice, eggs, and vanilla until fully incorporated.
Add the flour and salt, mixing just until combined.
Pour the filling over the crust and smooth the top evenly.
Bake for 37–40 minutes until the edges are lightly golden and the center is just set.
Cool completely at room temperature, then refrigerate for 4–6 hours or overnight.
Slice into 9 bars using a hot knife. Garnish with crushed pistachios and lemon slices before serving.
Notes
Use room temperature cream cheese for a smooth filling.
For a nut-free version, omit pistachios and pistachio cream.
Chill thoroughly before slicing for clean cuts.
Pistachio cream adds depth of flavor—look for it in specialty stores or online.
Garnish just before serving for the best appearance.
