Looking for a show-stopping dessert that’s both elegant and irresistible? These Heavenly Cherry Pistachio Cheesecake Bars combine the creamy richness of classic cheesecake with the tart brightness of cherry and the nutty crunch of pistachios. Whether you’re hosting a holiday party, potluck, or simply indulging in a weekend treat, this recipe offers gourmet flavor in an easy-to-serve bar format
Why You’ll Love This Recipe:
Combines sweet, tangy, and nutty flavors
Creamy cheesecake texture with a buttery graham crust
Beautifully marbled cherry swirl
No water bath required
Easy to cut and serve for parties
Ingredients Breakdown
Crust:
Graham Cracker Crumbs (1½ cups): A classic base with a rich, toasty flavor.
Unsalted Butter (½ cup, melted): Binds the crumbs and adds richness.
Cheesecake Filling:
Cream Cheese (16 oz, softened): Provides a silky, creamy base.
Granulated Sugar (1 cup): Sweetens the filling perfectly.
Vanilla Extract (1 tsp): Adds warmth and aroma.
Eggs (3 large): Help set the filling and give it structure.
Sour Cream (1 cup): Adds a slight tang and smooth texture.
Chopped Pistachios (½ cup): Offer a crunchy contrast and nutty flavor.
Topping:
Cherry Pie Filling (1½ cups): Adds vibrant color and a fruity, tangy sweetness.
Tips and Tricks:
Room temperature cream cheese prevents lumps in your filling.
Don’t overmix once eggs are added—this can cause cracking.
Use parchment paper with overhanging sides to easily lift the bars after chilling.
For cleaner cuts, wipe your knife between each slice.
Variations and Customizations:
Different fruit toppings: Try raspberry, blueberry, or strawberry pie filling.
Add white chocolate chips or a chocolate drizzle for extra indulgence.
Use almond extract instead of vanilla for a nutty flavor.
Make it gluten-free with gluten-free graham crackers.
Pairing Suggestions:
Serve with: Hot coffee, chai latte, or a glass of dessert.
Perfect for: Holiday dessert tables, baby showers, brunch spreads, or romantic date nights.
Balance the sweetness: Serve with unsweetened whipped cream or plain Greek yogurt on the side.
Storage Instructions:
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze individual bars (wrapped tightly) for up to 3 months. Thaw overnight in the fridge before serving.
Popular Questions:
Can I use fresh cherries instead of pie filling?
Yes, but cook them with sugar and cornstarch first to make a thick compote that mimics the consistency of canned filling.
What if I don’t have pistachios?
You can substitute chopped almonds, walnuts, or even skip the nuts entirely for a smoother top.
Can I make this in an 8×8-inch pan?
You can halve the recipe and bake for 35–40 minutes in a smaller pan.
Heavenly Cherry Pistachio Cheesecake Bars
Ingredients
Method
- Prepare the Crust: Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the pan. Bake for 8 minutes, then let cool.
- Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla extract and sour cream. Stir in the pistachio pudding mix and chopped pistachios until well combined.
- Bake the Cheesecake Layer: Pour the filling over the crust and spread evenly. Bake for 35–40 minutes, or until the center is set. Let cool to room temperature, then refrigerate for at least 3 hours.
- Add the Cherry Topping: Spread the cherry pie filling over the chilled cheesecake layer.
- Slice and Serve: Cut into bars and enjoy!
