No-bake chocolate pistachio cheesecake bars are the perfect treat when you crave indulgence without turning on the oven. With their rich layers of creamy pistachio cheesecake and luscious milk chocolate ganache atop a nutty Oreo-pistachio crust, these bars are as elegant as they are effortless. This recipe skips the heat and relies on chill time to create dessert magic, making it ideal for summer gatherings or make-ahead sweets. Whether you’re a pistachio lover or just seeking a no-fuss dessert that wows, this recipe is about to become your new favorite.
Why You’ll Love This No-Bake Chocolate Pistachio Cheesecake Bars Recipe
These bars offer a luxurious fusion of flavors and textures. The pistachio and chocolate combination is indulgent and comforting, while the cheesecake layer adds a tangy creaminess that balances the sweet ganache. Since they’re no-bake, there’s no need for complicated techniques or temperature management. Perfect for parties, gifting, or a weekend treat, these bars slice beautifully and store well in the freezer, making them as practical as they are irresistible.
Ingredients
Crust:
- 5 tablespoons unsalted butter
- 2 tablespoons brown sugar, packed
- Pinch of salt, cinnamon, and nutmeg
- 1/4 teaspoon almond extract
- 1 1/2 cups finely ground Oreo cookie crumbs (about 19 Oreos)
- 1/2 cup ground roasted unsalted pistachios
Filling:
- 16 oz cream cheese
- 1 cup powdered sugar (adjust to taste)
- 1 tablespoon lemon juice
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Pinch of salt
- 1 heaping cup pistachio cream
- 1 tablespoon tahini (optional)
- 2/3 cup cold heavy cream
Ganache:
- 3/4 cup milk chocolate chips
- 3/4 cup heavy cream
- 2 teaspoons corn syrup
- 2 tablespoons finely chopped pistachios, for garnish
Step-by-Step: How to Make No-Bake Chocolate Pistachio Cheesecake Bars
- Prepare the Pan: Line a 9×9-inch square baking dish with parchment paper, leaving overhang for easy removal.
- Make the Crust: In a microwave-safe bowl, combine butter, sugar, salt, cinnamon, and nutmeg. Microwave in 30-second intervals until bubbly. Stir in almond extract, Oreo crumbs, and pistachios. Press the mixture into the prepared pan. Freeze for 20-30 minutes.
- Prepare the Filling: Beat cream cheese, powdered sugar, and lemon juice until smooth. Add vanilla, almond extract, salt, pistachio cream, and tahini. Blend until creamy. Add heavy cream and beat until thickened.
- Assemble the Bars: Evenly spread the pistachio cheesecake filling over the frozen crust layer. Gently tap the pan to eliminate air bubbles and ensure an even surface. Return to the freezer for at least 3 hours to set.
- Make Ganache: Heat cream and corn syrup until it begins to bubble. Pour over chocolate chips and allow to sit for a few minutes. Stir gently until fully melted and smooth.
- Top the Bars: Pour the ganache over the firm cheesecake layer, spreading it evenly. Sprinkle with chopped pistachios. Place back in the freezer for 15 minutes to allow the ganache to firm up slightly.
- Serve: Remove from the pan using the parchment overhang. Slice using a hot, dry knife for neat edges. Let them sit at room temperature for 20 to 30 minutes before serving.
Helpful Tips
- A food processor makes it easy to achieve finely ground pistachios.
- For optimal whipped cream, chill your mixing bowl and beaters beforehand.
- Tapping the pan gently after adding the filling helps remove trapped air.
- Always use a warmed, dry knife for clean, precise slices.
Substitutions And Variations
- For a lighter crust, substitute the Oreos with graham crackers.
- Enhance the nutty flavor by adding a splash of pistachio extract.
- Dark or semi-sweet chocolate can replace milk chocolate for a bolder taste.
- If needed, swap pistachio cream with almond or cashew butter.
Storage Instructions
Keep these bars in a sealed container in the freezer for up to two weeks. Before serving, thaw at room temperature for about 20–30 minutes. Avoid refrigeration, as freezing preserves the texture best.
Nutritional Information
Each serving (1 bar) contains approximately:
- Calories: 589
- Total Fat: 44g
- Saturated Fat: 18g
- Cholesterol: 64mg
- Sodium: 255mg
- Carbohydrates: 44g
- Dietary Fiber: 3g
- Sugars: 28g
- Protein: 9g
- Calcium: 127mg
- Iron: 3mg
- Potassium: 325mg
Serving Suggestions
- Pair with a scoop of vanilla ice cream for added indulgence.
- Serve with fresh berries or a dollop of whipped cream.
- Add a decorative touch with melted chocolate drizzled on top.
- Garnish with extra chopped pistachios or chocolate shavings.
Frequently Asked Questions About No-Bake Chocolate Pistachio Cheesecake Bars
Can I make these bars ahead of time? Yes! These bars are ideal for preparing in advance. They store well in the freezer and are easy to slice when needed.
Can I use store-bought pistachio cream? Definitely. Just consider its sweetness level and adjust the powdered sugar accordingly to avoid an overly sweet filling.
Can I skip the tahini? Certainly. While it lends a subtle nutty flavor, you can leave it out or use another nut butter as a substitute.
What’s the best way to cut these bars? Use a sharp knife warmed under hot water and wiped dry between each slice for clean, neat cuts.
Do I need a mixer? While a mixer is useful for achieving a fluffy filling, you can whip the mixture manually with some effort.
Conclusion
Thank you so much for stopping by and exploring this delicious no-bake chocolate pistachio cheesecake bars recipe. This dessert combines the ease of no-bake preparation with the irresistible flavors of creamy pistachio and silky chocolate. It’s one of my favorite treats to share with friends and family, especially when I want to impress without stress. I truly hope you savor every mouthful as much as I do. Enjoy crafting and indulging in this heavenly dessert—happy no-bake baking!
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No-Bake Chocolate Pistachio Cheesecake Bars
- Total Time: 4 hours 35 minutes
- Yield: 16 bars 1x
Description
No-Bake Chocolate Pistachio Cheesecake Bars combine creamy pistachio cheesecake, rich chocolate ganache, and a nutty Oreo-pistachio crust—all without turning on the oven. Easy to prepare, freezer-friendly, and perfect for parties or make-ahead treats. Slice, serve, and impress with every bite!
Ingredients
Crust:
5 tbsp unsalted butter
2 tbsp brown sugar, packed
Pinch of salt
Pinch of cinnamon
Pinch of nutmeg
1/4 tsp almond extract
1 1/2 cups Oreo cookie crumbs (about 19 cookies)
1/2 cup ground roasted unsalted pistachios
Filling:
16 oz cream cheese
1 cup powdered sugar (adjust to taste)
1 tbsp lemon juice
3/4 tsp vanilla extract
1/2 tsp almond extract
Pinch of salt
1 heaping cup pistachio cream
1 tbsp tahini (optional)
2/3 cup cold heavy cream
Ganache:
3/4 cup milk chocolate chips
3/4 cup heavy cream
2 tsp corn syrup
2 tbsp finely chopped pistachios (for garnish)
Instructions
- Prepare the Pan: Line a 9×9-inch square baking dish with parchment paper, leaving overhang for easy removal.
- Make the Crust: In a microwave-safe bowl, combine butter, sugar, salt, cinnamon, and nutmeg. Microwave in 30-second intervals until bubbly. Stir in almond extract, Oreo crumbs, and pistachios. Press the mixture into the prepared pan. Freeze for 20-30 minutes.
- Prepare the Filling: Beat cream cheese, powdered sugar, and lemon juice until smooth. Add vanilla, almond extract, salt, pistachio cream, and tahini. Blend until creamy. Add heavy cream and beat until thickened.
- Assemble the Bars: Evenly spread the pistachio cheesecake filling over the frozen crust layer. Gently tap the pan to eliminate air bubbles and ensure an even surface. Return to the freezer for at least 3 hours to set.
- Make Ganache: Heat cream and corn syrup until it begins to bubble. Pour over chocolate chips and allow to sit for a few minutes. Stir gently until fully melted and smooth.
- Top the Bars: Pour the ganache over the firm cheesecake layer, spreading it evenly. Sprinkle with chopped pistachios. Place back in the freezer for 15 minutes to allow the ganache to firm up slightly.
- Serve: Remove from the pan using the parchment overhang. Slice using a hot, dry knife for neat edges. Let them sit at room temperature for 20 to 30 minutes before serving.
Notes
Use a food processor for finely ground pistachios.
Adjust sugar if using sweetened pistachio cream.
Replace tahini with almond butter or skip entirely.
Use semi-sweet or dark chocolate if preferred.
Store in freezer; thaw slightly before serving.
- Prep Time: 30 minutes + Time (Freeze/Chill): 4 hours
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 589
- Sugar: 28g
- Sodium: 255mg
- Fat: 44g
- Carbohydrates: 44g
- Protein: 9g