Pistachio Cheesecake Bars

Name: Pistachio Cheesecake Bars
Prep time: 10 min
Cook time: 20 min
Yield: 16 pieces
Ingredients: 2 cups digestive biscuit or graham cracker crumbs; 1/2 cup butter, melted; pinch cinnamon powder; 1 cup pistachio powder; 7 oz softened cream cheese; 8 oz thick cream or table cream; 7 oz sweetened condensed milk; 1 cup milk chocolate chunks or coverture; handful sliced or crushed pistachios to garnish

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Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Servings
16 pieces
Calories
352 kcal
Course
Dessert
Cuisine
Middle Eastern

Pistachio Cheesecake Bars

Gavin Ward

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A buttery crumb crust, rich and creamy pistachio cheesecake, and a chocolate topping. Doesn't get much more decadent than this.

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Ingredients

Servings

For the crust:

2 cups digestive biscuit or graham cracker crumbs 8 oz, 250 g
1/2 cup butter, melted 115g
pinch cinnamon powder

For the pistachio cheesecake filling:

1 cup pistachio powder 140 g (just finely ground pistachios)
7 oz softened cream cheese 215 g
8 oz thick cream or table cream 250 g
7 oz sweetened condensed milk 200 g, more if you like it sweeter, about 1/2 a full size can

For the chocolate topping:

1 cup milk chocolate chunks or coverture 170g
handful sliced or crushed pistachios to garnish

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Instructions

Preheat oven to 350 F (180C). Grease and line a 8x8 inch pan with parchment paper with extra paper hanging over the sides so you can easily lift out the bars.
Mix biscuit crumbs with melted butter and cinnamon. Press this firmly into the base of the pan. Refrigerate for 10 minutes.
In a food processor, add the pistachio powder, cream cheese, table (thick) cream, and condensed milk. Blend until well combined and smooth.
Pour this mixture into the crust base and bake for 15-20 minutes until set but center is still a little jiggly. Let cool at room temperature for 1 hour then refrigerate for several hours.
Melt the milk chocolate gently in the microwave, in 10 second bursts, stirring after each increment. Once smooth and melted, spread over the top of the cheesecake, garnish with extra pistachios, and refrigerate until set. Enjoy!.

Notes

You can make this sweeter if you like by using a whole can of sweetened condensed milk.
Use any type of chocolate you like for the topping, dark chocolate would be great too!
Preparing cheesecake in advance: This tastes even better the next day, so feel free to prepare this a day or two before serving
Storing leftovers: Leftover cheesecake can be refrigerated for 4-5 days tightly covered. It can also be frozen for up to 2 months, and will thaw in a few hours in the fridge.