Name: Heavenly Raspberry Pistachio Cheesecake Bars
Prep time: 30 min
Cook time: 20 min
Total time: 5 h
Cuisine: Fusion
Ingredients: 1 1/2 cups digestive biscuit crumbs; 1/3 cup unsalted butter, melted; 2 tablespoons sugar; 16 ounces cream cheese, softened; 1/2 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups fresh raspberries; 1/4 cup sugar; 1 tablespoon lemon juice; 1 cup heavy cream; 1/4 cup powdered sugar; 1/2 cup pistachios, finely ground; 1 teaspoon almond extract; Whole raspberries (for topping); Chopped pistachios (for topping); Mint leaves (for topping)

Why You’ll Love Heavenly Raspberry Pistachio Cheesecake Bars Recipe

These cheesecake bars bring together contrasting yet complementary flavors in one gorgeous dessert. The tangy raspberry sauce cuts through the richness of the cream cheese, while the pistachio mousse adds a nutty elegance. They’re perfect for celebrations, dinner parties, or when you simply want to treat yourself. Plus, they’re easy to slice and serve, making them a practical yet impressive dessert option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:
digestive biscuit crumbs
unsalted butter, melted
sugar

For the Cream Cheese Layer:
cream cheese, softened
sugar
large eggs
vanilla extract

For the Raspberry Sauce:
fresh raspberries
sugar
lemon juice

For the Pistachio Mousse:
heavy cream
powdered sugar
pistachios, finely ground
almond extract

For the Topping:
whole raspberries
chopped pistachios
mint leaves

Directions

Prepare the Crust: Mix the biscuit crumbs, melted butter, and sugar in a bowl. Press the mixture evenly into the bottom of a lined 9×9-inch baking pan. Place in the fridge to chill for 20 minutes.
Cream Cheese Layer: Beat the softened cream cheese and sugar until smooth and creamy. Add the eggs and vanilla extract, beating until fully combined. Pour this mixture over the chilled crust and smooth the surface.
Bake: Preheat your oven to 350°F (175°C). Bake the cheesecake layer for 20 minutes, then remove and let cool slightly.
Raspberry Sauce: In a saucepan, combine raspberries, sugar, and lemon juice. Simmer over medium heat for about 10 minutes until thickened. Let it cool slightly, then spread evenly over the baked cheesecake layer.
Pistachio Mousse: Whip the heavy cream and powdered sugar until stiff peaks form. Gently fold in the finely ground pistachios and almond extract. Spread this mousse over the raspberry layer.
Chill: Refrigerate the assembled bars for at least 4 hours, or until fully set.
Garnish and Serve: Just before serving, top with whole raspberries, chopped pistachios, and fresh mint leaves.

Servings and timing

Prep Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 5 hours (includes chilling)
Servings: 12 bars
Calories: Approximately 350 per serving

Variations

Nut-Free Option: Skip the pistachio mousse and top with a vanilla whipped cream instead.
Berry Swap: Replace raspberries with strawberries, blueberries, or a mixed berry blend for a different fruity layer.
Chocolate Crust: Use chocolate biscuits instead of digestive for a richer base.
Mini Cheesecake Cups: Make individual servings in cupcake liners for easy party portions.
Vegan Alternative: Substitute with dairy-free cream cheese and coconut whipped cream; use a vegan biscuit base.

Storage/Reheating

Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. For best texture, don’t freeze the mousse layer. These bars are best served cold and do not require reheating.

FAQs

What kind of biscuits can I use for the crust?

You can use graham crackers, digestive biscuits, or any plain, crisp cookie you like. Just avoid ones with cream filling.

Can I use frozen raspberries?

Yes, but thaw and drain them first to remove excess liquid before cooking the sauce.

How do I know when the cheesecake layer is done baking?

The center should be set but still slightly jiggly. It will firm up more as it cools.

Can I make this recipe ahead of time?

Yes, you can make it a day in advance and keep it chilled until serving.

Can I use a different nut instead of pistachios?

Yes, ground almonds or cashews work well if pistachios aren’t available.

Is it okay to skip the raspberry sauce?

You can skip it, but it adds a nice tart contrast to the sweetness of the cheesecake and mousse.

How do I get clean slices?

Chill the bars thoroughly and use a sharp knife wiped clean between cuts for neat slices.

Can I double this recipe?

Yes, double the ingredients and use a 9×13-inch pan for a larger batch.

What’s the best way to grind pistachios?

Use a food processor and pulse until finely ground, but be careful not to turn them into paste.

Can I use store-bought raspberry jam instead?

Yes, if you’re short on time, a good-quality raspberry jam can be spread over the cheesecake layer as a shortcut.

Conclusion

These Raspberry Pistachio Cheesecake Bars are a stunning, flavorful dessert that offers a delightful mix of textures and layers. Whether you’re preparing them for a special event or just because, they’re sure to impress. From the crunchy crust to the nutty mousse and the bright raspberry layer, every bite is unforgettable.