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Heavenly Cherry Pistachio Cheesecake Bars

Creamy cheesecake bars with bright cherry swirls and a crunchy pistachio graham crust, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 4 hours
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham crumbs You can use ground butter cookies as an alternative.
  • ⅓ cup finely chopped pistachios Lightly salted for better flavor.
  • 3 tablespoons sugar Regular granulated sugar.
  • 1 pinch salt To enhance flavors.
  • 5 tablespoons melted butter To hold the crust together.
For the filling
  • 16 ounces cream cheese Use full-fat blocks at room temperature.
  • ⅔ cup sugar Regular granulated sugar.
  • ¼ cup sour cream Greek yogurt can be substituted.
  • 2 teaspoons vanilla extract Real vanilla extract gives warmth.
  • 2 large eggs Bring to room temperature.
  • 1 whisper almond extract Optional, adds a nice flavor with cherry.
  • 1 cup cherry topping Use thick cherry pie filling or homemade cherry compote.

Method
 

Prepare the Crust
  1. Preheat oven to 325°F (163°C) and line an 8x8 inch metal pan with parchment paper, leaving overhang.
  2. Pulse graham crumbs and chopped pistachios until sandy. Stir in sugar and salt.
  3. Mix in melted butter until the mixture feels like damp sand.
  4. Press firmly into the pan using a measuring cup to compact it.
  5. Prebake for 8 to 10 minutes, then cool for 5 minutes.
Mix the Filling
  1. Beat cream cheese and sugar until smooth, about 2 minutes.
  2. Blend in sour cream, vanilla, and almond extract if using.
  3. Mix in eggs one at a time until just combined.
  4. Pour filling over the crust and tap the pan to eliminate air bubbles.
  5. Dollop cherry topping over the filling and create swirls with a butter knife.
Bake and Chill
  1. Bake for 28 to 35 minutes or until edges are set with a slight jiggle in the center.
  2. Crack the oven door and let cool for 10 minutes to prevent cracking.
  3. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
  4. Lift out using parchment and cut into bars, wiping the knife between cuts for clean edges.

Notes

These bars are great for making ahead and can be frozen for later. Keep covered and they last about 5 days in the fridge.