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Lemon-Lime Cherry Pistachio Cheesecake Bars

These creamy and bright cheesecake bars combine zesty lemon and lime with sweet cherries and a crunchy pistachio topping, making for an impressive yet easy dessert.
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Prep Time 30 minutes
Cook Time 32 minutes
Total Time 4 hours 12 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups cookie crumbs Graham, vanilla shortbread, or buttery digestive biscuits
  • 5 tablespoons melted butter Salted or unsalted
  • 2 tablespoons light brown sugar Helps the crust cling together
For the cheesecake filling
  • 16 ounces cream cheese Full-fat, softened to room temperature
  • 0.5 cups sugar Regular granulated
  • 0.5 cups sour cream Can substitute with Greek yogurt
  • 1 each lemon, zest Use fresh for best flavor
  • 1 each lime, zest Use fresh for best flavor
  • 2 tablespoons lemon juice Freshly squeezed
  • 2 tablespoons lime juice Freshly squeezed
  • 2 large eggs Add one at a time
For the cherry swirl
  • 6-8 teaspoons thick cherry jam or compote A thicker style preferred
For the topping
  • 1/3 cup chopped pistachios Lightly salted and roughly chopped
  • optional whipped cream or a thin sour cream glaze For serving

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C). Line an 8 or 9 inch square metal pan with parchment, leaving a little overhang. Lightly grease the parchment.
Crust
  1. Combine cookie crumbs, melted butter, and light brown sugar. Press into the pan. Bake for 8 to 10 minutes until fragrant. Cool slightly.
Filling base
  1. Beat softened cream cheese with sugar until smooth. Add sour cream, lemon zest, lime zest, lemon juice, and lime juice. Mix just until blended.
Adding eggs
  1. Add eggs one at a time, mixing on low after each until just combined. Scrape the bowl as needed.
Assemble
  1. Pour the filling over the crust. Dollop the cherry jam over the top. Use a butter knife to gently swirl within the top third of the filling.
Bake
  1. Bake for 25 to 32 minutes, until the edges are set and the center has a slight wobble. Turn off the oven, crack the door, and let it sit for 10 minutes.
  2. Move the pan to a rack to cool to room temperature.
Chill
  1. Cover and chill for at least 4 hours, ideally overnight.
Topping
  1. Before serving, spread a thin layer of lightly sweetened whipped cream, then sprinkle with chopped pistachios, and optionally, a pinch of extra lemon zest.
Slice
  1. Lift the bars from the pan using the parchment. Use a warm, dry knife to make clean cuts, wiping between slices.

Notes

Room temperature ingredients help prevent cracks. Avoid overmixing after adding eggs. Line your pan with parchment for easier lifting.