Get the Recipe:
Lemon Pistachio Cheesecake Bars
These lemon pistachio cheesecake crumb bars feature a creamy lemon filling layered between a buttery oat pistachio crust and a crisp crumble topping. A bright, rich dessert that’s easy to make and perfect for slicing and sharing.
Ingredients
For the crust and crumb topping:
- 2 cups (240 g) all-purpose flour
- 1 ½ cups (148 g) old-fashioned rolled oats
- 1 cup (200 g) granulated sugar
- ½ teaspoon salt
- zest of 1 medium lemon
- 1 cup (226 g) unsalted butter, cold and cut into 1/2-inch cubes
- 1 cup (120 g) chopped pistachios
For the filling:
- 16 ounces (454 g) cream cheese, at room temperature
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- juice of 1 or 2 medium lemons, 2 to 4 tablespoons (30 to 60ml)
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Instructions
To make the crust and crumb topping:
- Preheat oven to 350°F (175°C). Grease a 9"x 13"x 2" baking pan and line with parchment paper to create a sling.
- Combine the flour, oats, sugar, salt, and lemon zest. Add the butter, and mix with a pastry blender, a fork, or your fingers until the mixture is thoroughly combined. The mixture should form crumbs and hold together when pinched.
- Mix in the pistachios.
- Reserve about 1 cup of the mixture for the crumb topping.
- Transfer the remaining mixture to the prepared pan. Press firmly into an even layer in the bottom of the pan.
- Bake 15 minutes. Set aside to cool slightly.
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese, sugar, eggs, and lemon juice. Mix just until smooth and combined.
- Pour the filling over the partially baked crust, and spread evenly.
- Sprinkle the reserved crumb topping over the top of the filling.
- Bake 40 to 45 minutes. The edges should be lightly browned and the center just set (it may still have a slight jiggle).
- Cool in the pan on a wire rack for about 20 minutes. Then cover and refrigerate until fully chilled and set (at least 2 hours) before serving.
- For clean slices, chill thoroughly and cut with a sharp knife, wiping between cuts.
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Notes
- Lemon flavor: Adjust the amount of lemon juice to suit your taste. For a more pronounced lemon flavor, use the full amount and don’t skip the zest.
- Pistachios: Roasted pistachios will give you the best flavor. If using salted pistachios, you may want to slightly reduce the added salt in the crumb mixture.
- Doneness: The center should still have a slight jiggle when you remove the bars from the oven. They will continue to set as they cool and chill.
- Slicing: For clean slices, chill the bars thoroughly and use a sharp knife, wiping it clean between cuts if needed.
- Storage: Keep tightly covered in the refrigerator for 4-5 days.
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