Description

These Blackberry Pistachio Cheesecake Bars are the perfect mix of creamy, fruity, and nutty—all in one bite. A buttery graham cracker crust holds a silky cheesecake layer swirled with blackberry puree and topped with crunchy pistachios. It’s a dessert that looks fancy but is surprisingly easy to make, ideal for gatherings or an afternoon treat.

Ingredients

Scale

1 ½ cups graham cracker crumbs (or digestive biscuits)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
16 oz (450g) cream cheese, softened
½ cup sour cream or plain Greek yogurt
½ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup fresh or frozen blackberries
2 tablespoons sugar (for berries)
1 teaspoon lemon juice
½ cup shelled pistachios, roughly chopped

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Instructions

Preheat and Prepare: Preheat oven to 325°F (163°C). Line a 9×13-inch pan with parchment paper, leaving an overhang for easy lifting later.
Make the Crust: Mix graham cracker crumbs, 2 tablespoons sugar, and melted butter until evenly moistened. Press into the bottom of the pan and bake for 8–10 minutes. Cool slightly.
Cook the Blackberry Swirl: In a small saucepan, combine blackberries, 2 tablespoons sugar, and lemon juice. Simmer until the berries break down, about 5–7 minutes. Mash gently, then cool.
Prepare Cheesecake Batter: Beat softened cream cheese until smooth. Add sour cream, sugar, and vanilla, then beat until creamy. Add eggs one at a time, mixing gently until just combined. Fold in most of the chopped pistachios, saving a few for topping.
Assemble: Pour cheesecake mixture over the cooled crust. Drop spoonfuls of blackberry puree on top and swirl with a knife. Sprinkle remaining pistachios over the surface.
Bake: Bake for 50–60 minutes until the edges are set and the center slightly jiggles. Cool completely, then refrigerate at least 3–4 hours or overnight.
Slice and Serve: Lift out using the parchment overhang. Cut into neat bars, wiping the knife between cuts for clean edges. Garnish with extra berries or a dusting of powdered sugar if desired.

Notes

Substitute graham crackers with gluten-free cookies for a GF version. You can also use raspberries or blueberries instead of blackberries. To make it dairy-free, swap cream cheese and sour cream for plant-based versions. For an elegant touch, drizzle with melted white chocolate before serving.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 290
Sugar: 19g
Sodium: 160mg
Fat: 19g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 5g
Cholesterol: 60mg