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Pistachio Cheesecake Bars

A buttery crumb crust, rich and creamy pistachio cheesecake, and a chocolate topping. Doesn't get much more decadent than this.
Course Dessert
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 1 hour
Servings 16 pieces
Calories 352kcal


For the crust:

  • 2 cups digestive biscuit or graham cracker crumbs 8 oz, 250 g
  • 1/2 cup butter, melted 115g
  • pinch cinnamon powder

For the pistachio cheesecake filling:

  • 1 cup pistachio powder 140 g (just finely ground pistachios)
  • 7 oz softened cream cheese 215 g
  • 8 oz thick cream or table cream 250 g
  • 7 oz sweetened condensed milk 200 g, more if you like it sweeter, about 1/2 a full size can

For the chocolate topping:

  • 1 cup milk chocolate chunks or coverture 170g
  • handful sliced or crushed pistachios to garnish


  • Preheat oven to 350 F (180C). Grease and line a 8x8 inch pan with parchment paper with extra paper hanging over the sides so you can easily lift out the bars.
  • Mix biscuit crumbs with melted butter and cinnamon. Press this firmly into the base of the pan. Refrigerate for 10 minutes.
  •  In a food processor, add the pistachio powder, cream cheese, table (thick) cream, and condensed milk. Blend until well combined and smooth. 
  • Pour this mixture into the crust base and bake for 15-20 minutes until set but center is still a little jiggly.  Let cool at room temperature for 1 hour then refrigerate for several hours.
  • Melt the milk chocolate gently in the microwave, in 10 second bursts, stirring after each increment. Once smooth and melted, spread over the top of the cheesecake, garnish with extra pistachios, and refrigerate until set. Enjoy!.



You can make this sweeter if you like by using a whole can of sweetened condensed milk.
Use any type of chocolate you like for the topping, dark chocolate would be great too!
Preparing cheesecake in advance: This tastes even better the next day, so feel free to prepare this a day or two before serving
Storing leftovers: Leftover cheesecake can be refrigerated for 4-5 days tightly covered. It can also be frozen for up to 2 months, and will thaw in a few hours in the fridge.


Calories: 352kcal