I love how these Heavenly Cherry Pistachio Cheesecake Bars combine a buttery graham cracker crust, a creamy pistachio-studded cheesecake filling, and a bright cherry topping. Every bite feels rich yet balanced, with the crunch of nuts and the sweet-tart finish from the cherries making this dessert feel special without being complicated.
Why You’ll Love This Recipe
I like this recipe because it looks elegant but is actually very simple to prepare. I get a perfect contrast of textures from the crisp crust, smooth cheesecake, and juicy cherries. I also enjoy how these bars slice cleanly, which makes them ideal for parties, family gatherings, or anytime I want a dessert that’s easy to serve.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the crust
1 1/2 cups graham cracker crumbs
1/2 cup finely chopped pistachios
1/3 cup unsalted butter, melted
For the cheesecake filling
16 oz cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup finely chopped pistachios
For the topping
1 1/2 cups cherry pie filling or cooked cherry topping
Directions
I start by preheating my oven to 325°F (165°C) and lining a baking pan with parchment paper.
I mix the graham cracker crumbs, pistachios, and melted butter until everything is evenly coated, then press the mixture firmly into the bottom of the pan. I bake the crust for about 10 minutes and let it cool slightly.
In a mixing bowl, I beat the cream cheese and sugar until smooth. I add the eggs one at a time, then mix in the vanilla and sour cream until the filling is creamy and lump-free. I fold in the chopped pistachios and spread the mixture evenly over the cooled crust.
I bake the cheesecake layer for 35–40 minutes, until the center is just set. After letting it cool to room temperature, I spread the cherry topping evenly over the cheesecake. I chill the bars in the refrigerator for at least 3 hours before slicing.
Servings And Timing
I usually cut this recipe into 12 bars.
Prep time is about 20 minutes, baking time is around 45–50 minutes total, and chilling takes at least 3 hours. I like making these ahead since they taste even better once fully chilled.
Variations
I sometimes swap the graham cracker crust for a chocolate cookie crust when I want a deeper flavor.
I also like using almond extract instead of vanilla for a nuttier taste.
When cherries aren’t in season, I replace the topping with raspberry or strawberry filling and still get great results.
Storage/Reheating
I store these cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze them individually wrapped for up to 2 months. I thaw frozen bars overnight in the fridge and never reheat them, since I prefer cheesecake served chilled.
FAQs
Can I use unsalted or salted pistachios?
I prefer unsalted pistachios so I can control the overall salt level, but lightly salted ones work if that’s what I have.
How do I know when the cheesecake is done baking?
I look for set edges with a slightly jiggly center. It firms up more as it cools.
Can I make this recipe ahead of time?
I often make it a day in advance because chilling overnight improves the texture and flavor.
What pan size works best?
I usually use a 9×9-inch pan for thicker bars, but a 9×13-inch pan works for thinner slices.
Can I use fresh cherries instead of pie filling?
I do this by cooking pitted cherries with a little sugar and cornstarch until thickened, then cooling it before spreading on top.
Conclusion
I enjoy making these Heavenly Cherry Pistachio Cheesecake Bars whenever I want a dessert that feels indulgent but approachable. The combination of creamy cheesecake, crunchy pistachios, and sweet cherries always delivers, and I love how easy it is to prepare them ahead for stress-free entertaining.
These Heavenly Cherry Pistachio Cheesecake Bars feature a buttery pistachio graham cracker crust, creamy pistachio-studded cheesecake, and a glossy cherry topping—perfect for elegant yet easy entertaining.
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/2 cup finely chopped pistachios
1/3 cup unsalted butter, melted
For the cheesecake filling:
16 oz cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup finely chopped pistachios
For the topping:
1 1/2 cups cherry pie filling or homemade cherry topping
Instructions
Preheat oven to 325°F (165°C). Line a 9×9-inch baking pan with parchment paper.
Mix graham cracker crumbs, pistachios, and melted butter until combined. Press firmly into the pan. Bake for 10 minutes, then cool slightly.
In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream until smooth.
Fold in chopped pistachios and spread cheesecake mixture over the crust.
Bake for 35–40 minutes, until the edges are set and the center slightly jiggles. Cool to room temperature.
Spread cherry topping over the cooled cheesecake. Refrigerate for at least 3 hours or overnight.
Slice into 12 bars and serve chilled.
Notes
Use unsalted pistachios for better flavor control.
Substitute almond extract for vanilla for a nuttier taste.
Chocolate cookie crust can be used for extra richness.
Use raspberry or strawberry topping as a seasonal variation.
Homemade cherry topping: simmer pitted cherries with sugar and cornstarch until thickened.
