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