Description
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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
