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Straight on picture of strawberry pistachio cheesecake bars

Strawberry Pistachio Cheesecake Bars

  • Author: Steph Guinnane
  • Total Time: 1 hour 16 minutes
  • Yield: 8x8 Pan 1x


Strawberry cheesecake bars packed with layers of creamy and tangy cheesecake, sweet strawberry swirls, and a buttery, nutty pistachio shortbread crust, a trifecta of flavor.



Strawberry Sauce: 

  • 1 1/2 c Strawberries, quartered (fresh or frozen)
  • 1 + 1/2 tbl Water, divided
  • 1/2 tsp Cornstarch
  • 1/2 tbl Granulated Sugar


Pistachio Crust:

  • ½ c Pistachios, grounded, raw, and unsalted
  • ½ c All-purpose flour
  • ¼ c Granulated sugar
  • ¼ tsp Salt
  • 2 oz (half stick) Butter, melted
  • 1 tsp Vanilla 



  • 13 oz Cream cheese, softened
  • c Granulated sugar
  • 2 Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 2 tsp Lemon Juice
  • ½ c Heavy cream, room temperature


Strawberry sauce:

  • Begin with the strawberry sauce, as it will need time to cool before assembling. 
  • Combine ½ tablespoon water and cornstarch in a small bowl. Set aside. 
  • Combine strawberries, 1 tablespoon of water, and sugar into a saucepan over medium heat.
  • As the mixture begins to cook, stir and break up the strawberries. 
  • Once the mixture begins to simmer, stir in the cornstarch and water mixture. Continue to stir and allow the mixture to simmer for 3-4 minutes, or until most of the strawberries have broken down and the sauce has slightly thickened. Remove from heat. 
  • Using a mesh strainer, strain the mixture to remove seeds and any strawberries that didn’t break down. 
  • Set aside and allow to cool completely. 


Pistachio crust

  • Preheat oven to 350°
  • Line an 8x8 pan with parchment paper, leaving an overhang to be able to lift out the cheesecake bars when finished. Set aside. 
  • In a food processor or blender, pulse pistachios until it resembles coarse flour. Make sure to not over-process as you don’t want to make pistachio butter. Plus, a few chunks of pistachios give the crust a great texture. 
  • In a medium bowl, combine grounded pistachios, flour, sugar, and salt. 
  • Stir melted butter and vanilla extract into the dry ingredients. Mix until combined.
  • Transfer to the prepared 8x8 pan, firmly pressing down the crust into the bottom of the pan. 
  • Prebake the crust for 13-15 minutes. Remove from the oven and set aside while preparing cheesecake filling. 


Cheesecake filling

  • Reduce the oven temperature to 325° and ensure all ingredients are at room temperature. 
  • In a stand mixer or hand mixer fitted with a paddle attachment, beat the cream cheese on low-medium speed for about 1-2 minutes until smooth. Add the granulated sugar and cream together on low speed until smooth and creamy, about 2-3 minutes. 
  • Continue to mix at low speed, add in eggs one at a time, scraping down the sides after each addition. Add in vanilla extract, lemon juice, and heavy cream mix until combined and smooth. 


Assembling Strawberry Pistachio Cheesecake Bars

  • Pour cheesecake filling into the prebaked and slightly cooled pistachio crust. 
  • Drizzle strawberry sauce on the top. Using a toothpick, knife, or chopstick, swirl together the cheesecake filling and strawberry sauce. 
  • Ensure oven temperature is at 325° and bake for 35-40 minutes, or until sides of the cheesecakes look set and the middle has a slight jiggle. 
  • Remove from the oven and allow to cool at room temperature for 1 hour. Cover, and move to the refrigerator for a minimum of 6 hours. If you have additional time, overnight is ideal as it gives more time for the flavors to develop and firm up.
  • Prep Time: 15
  • Chilling Time: 6
  • Cook Time: 55
  • Category: Dessert
  • Method: Baking

Keywords: Strawberry cheesecake bars, Strawberry swirl cheesecake bars, cheesecake bars, pistachio crust for cheesecake