These Lemon Pistachio Cheesecake Bars start with a lemon cookie–pistachio crust, topped with a silky-smooth lemon cheesecake layer with pistachio cream mixed in! Bright, tart, creamy, and refreshing, they’re absolutely irresistible—perfect for any lemon lover!
Lemon and pistachio — what a combination. Just when I thought I couldn’t love lemon desserts more, I added a pistachio twist and created what might be my favorite cheesecake yet – lemon pistachio cheesecake BARS! The crust combines lemon sandwich cookies, pulverized pistachios, and melted butter – and I could just stop there and happily eat the crust! The cheesecake layer though. I have no words. All the amazing cheesecake flavor, without the fuss of making a whole cheesecake/water bath situation. I think you just need to make these.
If you’re like – “What the heck is pistachio cream?!”
If you’ve seen the Dubai chocolate bar trend, you may be familiar. It’s a smooth and creamy pistachio spread, made from roasted pistachios, sugar, and vanilla. It’s completely luxurious and delicious. I get mine online here.
It adds all the beautiful pistachio flavor, without having to grind your own pistachios into a paste. There’s a ton you can do with the leftovers too, like make your own Dubai chocolate bar, spread it on toast, add it to oatmeal, drizzle it on ice cream, or just eat it by the spoonful. 😉
Here’s what you need for these lemon pistachio cheesecake bars:
- lemon sandwich cookies, such as Oreos
- roasted, salted pistachios
- salted butter
- cream cheese
- pistachio cream
- sugar
- lemon zest & juice
- all-purpose flour
- vanilla extract
- salt
- eggs
So much lemon pistachio goodness!
Here’s a quick rundown on how to make these lemon pistachio cheesecake bars!
- Make the crust. In a food processor or blender, combine the lemon sandwich cookies and pistachios until finely ground. Mix with the melted butter, and press into the prepared pan. Bake for 8 minutes!
- Make the cheesecake filling. In a stand mixer, or using electric beaters, beat the cream cheese, sugar, pistachio butter, lemon zest and juice, eggs, vanilla, flour, and salt until creamy. Pour into the baked crust and smooth the top with a rubber spatula.
- Bake. At 350℉ for 37-40 minutes. You’ll know they’re done when the center is set and just barely jiggly, and the edges are golden brown.
- Let cool. You want to ensure that you cool the bars completely in the pan before removing.
- Refrigerate. I’d recommend refrigerating the bars for at least 4-6 hours, or even overnight if you want to make them ahead of time.
- Slice, garnish, and serve! Slice the chilled bars using a hot knife, garnish with crushed pistachios and lemon slices, and devour.
They are truly irresistible!
If you love these recipes, you will also love:
Lemon Pistachio Muffins
Lemon Pistachio Bundt Cake
Lemon Pound Cake with Blueberry Glaze
Lemon Cream Pie Smoothie
Lemon Zucchini Bread with Vanilla Bean Cream Cheese Glaze
Lemon Curd Layer Cake with Raspberry Buttercream
No-Bake Lemon Cheesecake Mousse Pie with Coconut Macadamia Crust
And don’t forget to share a photo on Instagram and tag me @spicesinmydna if you make this recipe! Nothing makes me happier than seeing what you create in the kitchen!
Lemon Pistachio Cheesecake Bars
These Lemon Pistachio Cheesecake Bars start with a lemon cookie–pistachio crust, topped with a silky-smooth lemon cheesecake layer with pistachio cream mixed in! Bright, tart, creamy, and refreshing, they’re absolutely irresistible—perfect for any lemon lover!
Ingredients
For the crust
- 25 lemon sandwich cookies (such as Oreos)
- 1/4 cup roasted, salted pistachios
- 3 tablespoons salted butter, melted
For the filling
- 2 (8 ounce) packages cream cheese, softened to room temperature
- 3/4 cup granulated sugar
- 2 tablespoons pistachio cream
- zest of 1 large lemon
- juice of 1 large lemon
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
For garnish
- lemon slices
- crushed pistachios
Instructions
Preheat oven to 350℉. Line an 8x8 baking pan with aluminum foil. Set aside.
Place the lemon cookies and pistachios in a food processor or blender. Pulse until finely ground. Place in a medium mixing bowl and add the melted butter. Stir until combined and completely moistened. Evenly press the crust mixture into the prepared pan. Bake for 8 minutes until lightly golden on the edges. Let cool while you make the filling.
Make the filling. Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and beat until combined, 1-2 minutes. Add the pistachio cream and beat for another minute, scraping down the sides as needed. Add the lemon zest and juice, eggs, and vanilla extract. Beat for another 1-2 minutes, scraping down the sides as needed. Add the flour and salt and mix once more until smooth and combined.
Pour filling onto the baked crust, smoothing out the top until even. Bake for 37-40 minutes, until edges are golden brown, and center is set, and just barely jiggles when you move the pan. Let cool completely in the pan on a wire rack. Once completely cool, place bars in the fridge for 4-6 hours. Once bars have chilled, run a sharp knife under hot water and cut the bars into 9 squares. Garnish with crushed pistachios and little slices of lemon. Serve!
There may be an affiliate link(s) in this post, which means that if you click on a product link above and complete a purchase, I’ll receive a small commission at no extra cost to you! As always, all opinions are my own. Thank you SO much for reading!
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