Hey there, dessert lovers! Today we are diving into the world of flavors with a delightful recipe that is bound to sweep you off your feet: Blackberry Pistachio Cheesecake Bars. They beautifully blend the creamy richness of cheesecake with the sweet-tartness of blackberries and the unique crunch of pistachios. Perfect for any occasion or simply when you need a sweet escape, these cheesecake bars are a symphony of flavors that you’ll want to enjoy again and again. Let’s get baking!
Why You’ll Love This Blackberry Pistachio Cheesecake Bars
So, what makes these Blackberry Pistachio Cheesecake Bars so special? For starters, they are the perfect combination of texture and flavor. The buttery crust created from graham crackers and pistachios provides just the right amount of crunch. The creamy cheesecake filling is enriched with stunning pistachio butter, giving it a luxurious and unique flavor profile. And let’s not forget about the luscious blackberry topping; it’s the bright, fruity burst your taste buds have been waiting for!
These bars are not just a treat for your palate but also delightful on the eyes. The vibrant purple hue of the blackberry topping contrasts beautifully with the creamy cheesecake underneath, making them a stunning dessert to serve at gatherings or to treat yourself on a quiet evening at home.
Besides, they are surprisingly easy to make, requiring straightforward ingredients that you might already have on hand. And if you’re wondering about their health benefits, blackberries are packed with antioxidants, and pistachios add a nutty goodness that’s hard to resist. Trust me, once you take the first bite, you will be hooked!
Step-by-Step: Making Blackberry Pistachio Cheesecake Bars
Now, let’s dive into the nitty-gritty of how to whip up these delightful bars! Grab your apron, and let’s get started.
Ingredients:
- 9 whole graham crackers
- 1/3 cup chopped unsalted pistachios
- 2 tablespoons firmly packed brown sugar
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 16 oz full-fat cream cheese, at room temperature
- 1/2 cup white sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon lemon juice
- 3/4 cup heavy cream, at room temperature
- 1 egg, room temp
- 1/2 cup pistachio butter
- 2 1/2 cups frozen blackberries
- 2/3 cup white sugar, or to taste
- 1/2 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons chopped unsalted pistachios, for garnish (optional)
Directions:
- Preheat the oven to 350 degrees F (180 degrees C). Line an 8×8-inch square pan with enough parchment paper, leaving an overhang on all sides for easy removal later.
- For the crust, place the graham crackers in a food processor. Pulse until finely ground and then add in chopped pistachios, brown sugar, cinnamon, nutmeg, and salt, pulsing to combine. Pour in the melted butter and pulse again until the mixture is evenly moistened. Press the mixture firmly into the bottom of the prepared pan.
- Bake the crust in the preheated oven until golden on the edges, which should take about 10 to 12 minutes. Allow it to cool while keeping the oven on.
- In a bowl, beat together the cream cheese, white sugar, cornstarch, salt, and nutmeg using an electric mixer until smooth (about 1 to 2 minutes). Mix in the vanilla, almond extract, and lemon juice.
- Add the heavy cream and mix until smooth. Finally, add the egg and beat on low speed until just incorporated.
- Scoop out 1 1/4 cups of the cream cheese filling into a separate bowl. Mix in the pistachio butter until well combined. Pour this pistachio filling over the cooled crust and smooth it into an even layer. Carefully dollop the remaining cream cheese filling over the pistachio layer and gently spread to cover the top.
- Bake the bars for 45 to 50 minutes until the edges are set, but the middle still has a slight jiggle. Remove from the oven and let cool to room temperature for about an hour.
- For the topping, place the frozen blackberries and white sugar in a saucepan over medium-low heat. Cook while stirring often until the berries release their juices, about 10 minutes. Stir in the lemon zest.
- In a small bowl, combine 2 tablespoons of cornstarch with lemon juice, mix well, and swirl it into the blackberry mixture, stirring constantly. Cook until thickened, around 1 to 3 minutes, and then remove from heat. Let cool completely, about an hour.
- Once both the bars and blackberry topping have cooled, pour the topping over the bars and spread evenly. Refrigerate until thoroughly chilled, at least 4 hours or overnight.
- When ready to serve, sprinkle the chopped pistachios over the top. Using the parchment, lift the bars out of the pan and carefully peel the parchment away. Dip a sharp knife in hot water, dry it off, and cut into 16 bars, wiping the knife clean with each cut. Store extra bars in the refrigerator.
Best Ways to Serve Blackberry Pistachio Cheesecake Bars
These bars are genuinely an all-round crowd-pleaser! You can serve them plain or creatively enhance their presentation. A dollop of whipped cream makes for a luxurious treat, or pair the bars with fresh berries for added texture and flavor.
They are also incredible with a light dusting of powdered sugar or a drizzle of chocolate sauce for that extra indulgence! Either way, you can’t go wrong.
Storage Tips for Blackberry Pistachio Cheesecake Bars
To keep your Blackberry Pistachio Cheesecake Bars fresh, store them in an airtight container in the refrigerator for up to 5 days. If you want to extend their life a bit, you can freeze them. Simply wrap each bar in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. When you are ready to enjoy, let them thaw in the fridge overnight for the best results.
Expert Tips for Perfect Blackberry Pistachio Cheesecake Bars
- Room Temperature Ingredients: Make sure your cream cheese, heavy cream, and egg are at room temperature before you start mixing. This makes for a smoother filling and better-textured cheesecake bars.
- Pistachio Butter: If you don’t have pistachio butter, you can easily make your own by blending roasted unsalted pistachios in a food processor until smooth. Just be patient, as it might take a few minutes!
- Fresh vs. Frozen Blackberries: While frozen blackberries are wonderful for this recipe, if you want to use fresh, you will need to reduce the sugar slightly and watch the cooking time during the topping preparation.
Delicious Variations of Blackberry Pistachio Cheesecake Bars
Feel free to switch things up! You can substitute other berries like raspberries or strawberries for a different fruity twist. If you want a nut-free dessert option, try using sunflower seed butter instead of pistachio butter.
Additionally, you can experiment with flavored extracts like hazelnut or orange, creating a totally different flavor experience each time!
FAQs
Can I use a different type of nut for the crust?
Absolutely! Almonds or walnuts can easily replace pistachios for a different flavor, giving it a unique twist.
How can I tell if my cheesecake bars are done?
They’re done when the edges are set and the center has a slight jiggle. It will firm up as it cools!
Can I make these cheesecake bars ahead of time?
Yes, these bars hold up great in the fridge for several days, making them an excellent make-ahead dessert for gatherings or celebrations.
So there you have it! Your complete guide to making delicious Blackberry Pistachio Cheesecake Bars that are sure to impress. Enjoy baking, and let the sweet moments unfold!
Print
Blackberry Pistachio Cheesecake Bars
- Total Time: 90 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
A delightful blend of creamy cheesecake, sweet-tart blackberries, and crunchy pistachios, these bars are perfect for any occasion.
Ingredients
- 9 whole graham crackers
- 1/3 cup chopped unsalted pistachios
- 2 tablespoons firmly packed brown sugar
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 16 oz full-fat cream cheese, at room temperature
- 1/2 cup white sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon lemon juice
- 3/4 cup heavy cream, at room temperature
- 1 egg, room temp
- 1/2 cup pistachio butter
- 2 1/2 cups frozen blackberries
- 2/3 cup white sugar, or to taste
- 1/2 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons chopped unsalted pistachios, for garnish (optional)
Instructions
- Preheat the oven to 350°F (180°C). Line an 8×8-inch square pan with parchment paper.
- For the crust, process graham crackers until finely ground; add pistachios, brown sugar, cinnamon, nutmeg, and salt; pulse to combine. Mix in melted butter and press into the bottom of the prepared pan.
- Bake the crust for 10-12 minutes until golden. Cool while keeping the oven on.
- Beat cream cheese, sugar, cornstarch, salt, and nutmeg until smooth (1-2 minutes). Mix in vanilla, almond extract, and lemon juice.
- Add heavy cream and mix until smooth. Incorporate egg on low speed until just incorporated.
- Scoop 1 1/4 cups filling into a bowl, mix in pistachio butter, then pour over crust.
- Dollop remaining cream cheese filling over pistachio layer and spread to cover.
- Bake for 45-50 minutes until edges are set with a slight jiggle in the center. Cool to room temperature for about an hour.
- For topping, cook blackberries and sugar over medium-low heat for about 10 minutes until juices release. Stir in lemon zest.
- Combine cornstarch and lemon juice in a bowl; swirl into blackberry mixture. Cook until thickened, about 1-3 minutes. Cool completely.
- Once cool, pour topping over cheesecake and refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle with pistachios, lift bars out using parchment, and cut into 16 bars.
Notes
These bars are best enjoyed chilled and can be stored in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg