If you're looking for a dessert that’s elegant, delicious, and perfect for any occasion, these Cheesecake Bars with Pistachio Graham Cracker Crust are just the thing. With a rich, creamy filling made with Nounós Vanilla Greek Yogurt and a nutty, buttery crust, they strike the perfect balance between indulgence and freshness. The pistachio crust adds a unique twist, while the touch of lemon in the filling keeps each bite light and flavorful.
Whether you’re bringing dessert to a gathering or enjoying a quiet treat at home, these cheesecake bars are sure to steal the show. Plus, they’re easy to make and even easier to love!
Ingredients
Crust
4oz graham crackers
1 1/4 cup shelled pistachios, plus more for topping
Pinch of salt
5 tbsp unsalted butter, melted & slightly cooled
Filling
2.25 cups Nounós Vanilla Bean Greek Yogurt, removed from the refrigerator 30 minutes prior
1/2 8oz blocks cream cheese, softened to room temperature
1 tsp cornstarch
1/2 cup granulated sugar
2 eggs, room temperature
1/4 cup fresh squeezed lemon juice
Steps
Preheat oven to 350 degrees. Line a 9x13 pan with parchment paper leaving an overhang.
Make the crust. Add the graham crackers and pistachios to a food processor and blend until well combined. Add the melted butter and pulse until combined. Firmly ress the crust into the pan using the bottom of a measuring cup. Bake for 10 minutes, and then cool completely. Reduce oven temperature to 325 degrees.
Using a stand mixer, add the Nounós Vanilla Bean Greek Yogurt, softened cream cheese, and cornstarch to the bowl and mix until well combined. Add the sugar, eggs, and lemon juice, and beat until combined. Pour the filling over the crust and bake for about 30 minutes, until just set.
Leave cheesecake bars on a wire rack for two hours, and then in the refrigerator for at least three hours. When ready to serve, remove from the pan using the parchment paper overhand. If you lose some of the crust, don’t worry - you can use that as a topping. Slice into bars and serve. Store in an airtight container in the refrigerator for up to five days.