Ingredients
Scale
- 1 1/2 cups crushed graham crackers
- 1/2 cup melted butter
- 16 oz cream cheese, softened
- 3/4 cup sugar
- 2 eggs
- 1 package pistachio pudding mix or 1/4 cup pistachio paste
- 1/2 tsp vanilla extract
- 1/4 cup crushed pistachios (for topping)
Instructions
- Preheat oven to 325°F (160°C). Line an 8×8 inch pan with parchment paper.
- Mix graham cracker crumbs with melted butter and press into the bottom of the pan. Bake for 10 minutes, then let cool.
- In a bowl, beat cream cheese until smooth. Add sugar and mix until combined.
- Add eggs one at a time, mixing gently. Stir in pistachio pudding mix or paste and vanilla extract.
- Pour the filling over the cooled crust and smooth the top.
Pouring pistachio cheesecake batter into the crust - Bake for 30–35 minutes or until the center slightly jiggles. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Top with crushed pistachios before slicing and serving.
A perfect batch of pistachio cheesecake bars ready to serve
Notes
Chill bars completely before slicing for clean edges. Use a hot knife wiped clean between cuts. For variation, try a chocolate drizzle or layer of cherry jam.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 275
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg