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!