Creamy Raspberry Pistachio Cheesecake Bars Delight
Ingredients
Scale
- 1 1/2 cupsgraham cracker crumbs – for the classic cheesecake crust
- 1/2 cupmelted butter – to bind the crust together
- 1/2 cupfinely chopped pistachios – adds a nutty crunch to the base, plus more for garnish
- 8 ozcream cheese, softened – the creamy base for the cheesecake layer
- 1/3 cupsugar – adds sweetness to the cream cheese mixture
- 1/4 cuphoney – enhances the flavor with a touch of natural sweetness
- 1 teaspoonvanilla extract – for that warm, fragrant flavor
- 1large egg – binds the cheesecake layer for a smooth texture
- 1/2 cupfresh raspberries – adds tartness and bursts of flavor
- 1/3 cupraspberry preserves – for a sweet raspberry swirl
- 1/2 cupsweetened condensed milk – adds richness and creaminess
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and finely chopped pistachios. Stir until the mix resembles wet sand and press it evenly across the bottom of the prepared baking dish.
- In a large bowl, combine the softened cream cheese, sugar, honey, and vanilla extract. Beat until smooth and creamy. Add in the egg and blend gently.
- Spread the cheesecake mixture evenly over the crust, smoothing out the top. Drop spoonfuls of the raspberry preserves onto the cheesecake layer and swirl gently.
- Sprinkle the fresh raspberries over the top and drizzle with sweetened condensed milk.
- Bake for 25–30 minutes or until lightly golden and set. Cool at room temperature, then refrigerate for at least 1 hour before cutting.
Notes
Make sure your cream cheese is at room temperature to avoid lumps. The bars should be slightly jiggly in the center when you take them out of the oven. Store any leftovers in an airtight container for up to five days. Cool completely before slicing.
Nutrition
- Calories: 320 kcal
- Protein: 5 g