Raspberry Pistachio Cheesecake Bars

Raspberry Pistachio Cheesecake Bars are a rich and creamy dessert layered with vibrant flavors and textures. A buttery pistachio shortbread crust forms the base, topped with a smooth vanilla cheesecake layer swirled with tart raspberry puree. These bars are as gorgeous as they are delicious, making them ideal for holidays, spring gatherings, or anytime you want a dessert that impresses with every bite.

Why You’ll Love This Recipe

• Unique flavor combination of sweet, tart, and nutty
• Gorgeous raspberry swirls make a stunning presentation
• Easier to make than a full cheesecake
• Great for slicing and serving to a crowd
• Creamy, smooth texture with a crisp crust
• Can be made ahead and chilled overnight
• Pistachios add a delicate crunch and flavor twist
• Naturally vibrant without food coloring
• Perfect for parties, brunches, or gifting
• Freezer-friendly for future cravings

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pistachio crust:

• All-purpose flour
• Ground pistachios (unsalted and shelled)
• Unsalted butter (melted)
• Granulated sugar
• Salt

For the raspberry swirl:

• Fresh or frozen raspberries
• Granulated sugar
• Lemon juice
• Cornstarch

For the cheesecake layer:

• Cream cheese (softened)
• Granulated sugar
• Eggs
• Vanilla extract
• Sour cream

directions

1. Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides.
2. Make the crust: Combine flour, ground pistachios, melted butter, sugar, and salt. Press the mixture evenly into the bottom of the pan. Bake for 10 minutes, then let cool slightly.
3. Prepare raspberry swirl: In a small saucepan, cook raspberries, sugar, lemon juice, and cornstarch over medium heat until thickened. Strain to remove seeds if desired. Set aside to cool.
4. Make cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined. Mix in vanilla and sour cream until creamy.
5. Assemble: Pour cheesecake mixture over the cooled crust. Drop spoonfuls of raspberry sauce on top and swirl gently with a toothpick or skewer.
6. Bake for 35–40 minutes or until the edges are set and the center is slightly jiggly.
7. Cool completely, then refrigerate for at least 4 hours or overnight.
8. Slice into bars and garnish with chopped pistachios or fresh raspberries if desired.

Servings and timing

• Servings: 16 bars
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Chill Time: 4 hours
• Total Time: About 5 hours

Variations

• No-bake version: Use a no-bake crust and chill the cheesecake layer with gelatin
• Nut-free option: Replace pistachios with graham crackers or vanilla wafers for the crust
• Extra fruity: Add a layer of fresh raspberries beneath the cheesecake
• Chocolate twist: Drizzle melted white chocolate on top before serving
• Citrus pop: Add lemon or orange zest to the cheesecake layer for brightness
• Mini version: Bake in mini muffin tins for bite-sized cheesecake cups

storage/reheating

• Refrigerate: Store in an airtight container in the fridge for up to 5 days
• Freezer: Wrap individual bars in plastic and foil; freeze for up to 2 months. Thaw in the fridge overnight
• Reheating: Not recommended—these bars are best served chilled

FAQs

Can I use store-bought raspberry jam instead of homemade puree?

Yes, just warm it slightly and thin with a little lemon juice if needed for swirling.

Can I make these bars ahead of time?

Absolutely—they need to chill, so making them the day before is ideal.

Can I use a different nut for the crust?

Yes, almonds, walnuts, or pecans also work well, or use graham crackers for a nut-free option.

How do I get clean slices?

Use a sharp knife and wipe it clean between each cut. Chilling the bars thoroughly helps too.

Can I make these gluten-free?

Yes, just substitute a gluten-free flour blend for the all-purpose flour in the crust.

Do I need to strain the raspberry sauce?

It’s optional, but straining gives a smoother swirl without seeds.

Can I bake this in a larger pan?

Yes, you can use a 9×9-inch pan for slightly thinner bars; adjust baking time as needed.

What kind of pistachios should I use?

Use raw, unsalted pistachios for the best flavor in baking.

Can I double the recipe?

Yes, double and bake in a 9×13-inch pan. Increase the baking time by 5–10 minutes.

How long can I leave them out at room temperature?

No more than 2 hours—keep them chilled to maintain texture and food safety.

Conclusion

Raspberry Pistachio Cheesecake Bars are the perfect fusion of elegance, flavor, and ease. With their creamy texture, tangy raspberry swirls, and nutty crust, they offer a delightful bite every time. Whether you’re baking for a special event or simply treating yourself, these bars are guaranteed to impress with their looks and irresistible taste.

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