Can I make these cherry pistachio cheesecake bars ahead of time?

Yes, you can prepare these cheesecake bars ahead of time. Once baked, allow them to cool completely, then refrigerate for at least 2-3 hours. They can be stored in the fridge for up to 3 days. This makes them a great option for meal prep or for preparing desserts in advance for a gathering.

Can I use frozen cherries instead of fresh ones?

Yes, frozen cherries work well in this recipe. Simply thaw the cherries and remove any excess water before adding them to the top of the cheesecake. You can also heat them with a bit of sugar and lemon juice to create a compote for a richer flavor.

How can I make these cheesecake bars nut-free?

To make this recipe nut-free, you can replace the ground pistachios in the crust with more graham cracker crumbs. This will maintain the crust's texture without adding any nuts.

Can I substitute the egg in this recipe?

Yes, if you're looking to make an egg-free version, simply replace the egg with 1 tablespoon of cornstarch mixed with 1 ½ tablespoons of milk. This will help the cheesecake set properly without using eggs.

Cherry Pistachio Cheesecake Bars – Easy & Refreshing Dessert Recipe

Name: Cherry Pistachio Cheesecake Bars
Prep time: 30 min
Cook time: PT-494575H43M19S
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups (140g) graham cracker crumbs; 1/2 cup (64g) ground pistachios; 1/4 cup (47g) granulated sugar; 2 1/2 tbsp (14g) unsweetened cocoa powder; 1/4 tsp salt; 6 tbsp (85g) unsalted butter, melted; 16 oz (2 packages) cream cheese, room temperature; 1/4 cup (47g) sour cream; 1/4 cup (56g) mascarpone cheese; 3/4 cup (150g) granulated sugar; 1 1/2 tsp vanilla extract; 1 egg, room temperature (or 1 tbsp cornstarch + 1 1/2 tbsp milk for eggless version); 1/2 tsp salt; 2 cups cherries, pitted and halved

Description

These cherry pistachio cheesecake bars combine a rich, nutty graham cracker crust with a creamy cheesecake filling topped with fresh, sweet-tart cherries. Perfect for any summer gathering, they offer a beautiful balance of textures and flavors.

Ingredients

Scale

1 1/2 cups (140g) graham cracker crumbs
1/2 cup (64g) ground pistachios
1/4 cup (47g) granulated sugar
2 1/2 tbsp (14g) unsweetened cocoa powder
1/4 tsp salt
6 tbsp (85g) unsalted butter, melted
16 oz (2 packages) cream cheese, room temperature
1/4 cup (47g) sour cream
1/4 cup (56g) mascarpone cheese
3/4 cup (150g) granulated sugar
1 1/2 tsp vanilla extract
1 egg, room temperature (or 1 tbsp cornstarch + 1 1/2 tbsp milk for eggless version)
1/2 tsp salt
2 cups cherries, pitted and halved

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Instructions

In a mixing bowl, combine graham cracker crumbs, ground pistachios, sugar, cocoa powder, and salt. Add melted butter and mix until the mixture resembles wet sand.
Transfer the mixture into a 9-inch tart or cake pan and press evenly into the bottom and sides using hands or a measuring cup.
Preheat the oven to 325°F (162°C).
In a large bowl, beat the cream cheese until smooth. Add sour cream, mascarpone cheese, and sugar, mixing for 1 minute until combined.
Add the egg (or cornstarch slurry) and vanilla extract, then mix until fully combined.
Pour the cheesecake filling into the prepared crust and spread evenly with a spatula.
Bake for 30-40 minutes, or until the center slightly jiggles. Let cool completely before refrigerating for at least 2-3 hours.
Once chilled, top with halved cherries before serving.

Notes

For a nut-free version, replace the pistachios with more graham cracker crumbs in the crust.
For an eggless version, use 1 tbsp cornstarch mixed with 1 1/2 tbsp milk as a substitute for the egg.
Frozen cherries can be used in place of fresh cherries. Just heat them with sugar and lemon juice for a compote.
Allow the cheesecake to cool completely before refrigerating for the best texture.

Prep Time: 30 mins
Cook Time: 30-40 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg