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Raspberry Pistachio Cheesecake Bars Recipe

Raspberry Pistachio Cheesecake Bars Recipe
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★★★★★

4.9 from 15 reviews

Delight in the vibrant flavors of Raspberry Pistachio Cheesecake Bars, featuring a crunchy graham cracker and pistachio crust topped with a luscious, creamy cheesecake layer swirled with fresh raspberries and raspberry preserves. These bars perfectly balance tartness and sweetness with a nutty crunch, making them an irresistible treat for dessert lovers.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/2 cup finely chopped pistachios

Cheesecake Layer

  • 8 oz cream cheese, softened
  • 1/3 cup sugar
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup fresh raspberries
  • 1/3 cup raspberry preserves
  • 1/2 cup sweetened condensed milk
  • Additional chopped pistachios for garnish (optional)

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and finely chopped pistachios. Mix until the crumbs are evenly coated and the mixture holds together when pressed. Press this mixture firmly into the bottom of a lined or greased 8×8 inch baking pan to form an even crust layer.
  2. Bake the crust: Bake the crust in the preheated oven for 8-10 minutes until it is set and lightly golden. Remove from the oven and allow it to cool slightly while you prepare the cheesecake layer.
  3. Make the cheesecake filling: In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add honey, vanilla extract, and the egg, beating until well combined. Stir in the sweetened condensed milk until the mixture is smooth and slightly thickened.
  4. Assemble the cheesecake bars: Pour the cream cheese mixture over the cooled crust, spreading it evenly. Scatter fresh raspberries over the top, then dot spoonfuls of raspberry preserves across the surface.
  5. Create the raspberry swirl: Using a skewer or knife, gently swirl the raspberry preserves into the cream cheese layer to create an attractive marbled effect without fully blending the preserves into the batter.
  6. Bake the cheesecake bars: Place the pan back in the oven and bake for 25-30 minutes or until the cheesecake layer is set but still slightly jiggly in the center. Avoid overbaking to keep them creamy.
  7. Cool and garnish: Remove from the oven and allow the bars to cool to room temperature. Once cooled, refrigerate for at least 3 hours or overnight to set completely. Before serving, sprinkle with additional chopped pistachios for a beautiful nutty crunch and vibrant appearance.
  8. Serve: Cut into bars and enjoy chilled as a refreshing and decadent dessert perfect for any occasion.

Notes

  • For a gluten-free version, substitute regular graham crackers with gluten-free graham cracker crumbs.
  • If pistachios are unavailable or not preferred, walnuts or pecans can be used equally well in the crust and as garnish.
  • Fresh raspberries can be swapped with blackberries or blueberries to vary the fruit flavor.
  • To avoid over-sweetness, adjust the sugar and honey quantities based on your preference or use sugar substitutes suitable for baking.
  • Ensure cream cheese is softened to room temperature for a smooth and lump-free cheesecake filling.

Nutrition

Keywords: raspberry pistachio cheesecake bars, cheesecake bars, raspberry desserts, pistachio desserts, creamy cheesecake, easy cheesecake bars, nutty crust, berry swirl cheesecake

Find it online: https://mixitwitjoe.com/raspberry-pistachio-cheesecake-bars-recipe/