If you’re craving a dessert that combines the richness of chocolate brownies with the elegance of pistachio cheesecake, these Pistachio Cheesecake Brownie Bars are your dream come true. With their vibrant layers and bold flavors, they’re a show-stopping treat perfect for special occasions or simply indulging in something extraordinary at home.
These bars feature a dense, fudgy brownie base topped with a no-bake pistachio cheesecake layer that’s silky, creamy, and packed with real pistachio flavor. Finished with a sprinkle of chopped pistachios, they deliver crunch, creaminess, and chocolate decadence in every bite.
Ingredients
For the Brownie Base:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 tsp salt
- 1/2 tsp instant espresso powder (optional, enhances chocolate flavor)
For the Pistachio Cheesecake Layer:
- 8 oz (226g) full-fat cream cheese, softened
- 1/2 cup (125g) pistachio paste or pistachio butter (homemade or store-bought)
- 1/3 cup (40g) powdered sugar (adjust to taste)
- 1/2 tsp vanilla extract or almond extract
- 1 tbsp lemon juice (optional, brightens flavor)
- 3/4 cup (180ml) heavy whipping cream, cold
Topping:
- 1/4 cup (30g) chopped pistachios (unsalted, roasted)
Instructions
Step 1: Prepare the Brownie Base
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper, leaving some overhang for easy lifting.
- In a large mixing bowl, whisk together melted butter and sugar until smooth.
- Add eggs and vanilla extract. Whisk until fully combined and slightly thickened.
- Sift in the cocoa powder, flour, salt, and espresso powder (if using). Stir with a spatula until just combined—do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 20–25 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Let the brownie cool completely in the pan.
Step 2: Make the Pistachio Cheesecake Layer
- In a medium bowl, beat softened cream cheese until smooth and creamy.
- Add pistachio paste, powdered sugar, vanilla or almond extract, and lemon juice. Mix until well combined and fluffy.
- In a separate bowl, whip cold heavy cream to stiff peaks using a hand or stand mixer.
- Gently fold the whipped cream into the pistachio cream cheese mixture. Mix just until combined and light.
Step 3: Assemble and Chill
- Once the brownie layer is completely cool, spread the pistachio cheesecake mixture evenly over the top.
- Sprinkle chopped pistachios on top for texture and visual appeal.
- Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, until the cheesecake layer is set.
Step 4: Slice and Serve
- Use the parchment overhang to lift the chilled bar from the pan.
- Slice into squares or bars using a sharp knife (wipe between cuts for clean edges).
- Serve chilled. Optional: dust
- with extra cocoa powder or drizzle with melted chocolate for extra flair.
Tips for Success
- Use full-fat brick-style cream cheese for structure; avoid whipped or low-fat versions.
- For homemade pistachio paste, blend roasted, shelled pistachios with a bit of oil until smooth.
- Chill thoroughly before slicing — this helps the cheesecake layer set cleanly.
- A metal baking pan gives more even results than glass.
Make-Ahead & Storage
- Store bars covered in the refrigerator for up to 5 days.
- Freeze individually wrapped bars for up to 1 month. Thaw in the fridge before serving.
Final Thoughts
These Pistachio Cheesecake Brownie Bars are a true celebration of flavor and texture—fudgy, creamy, nutty, and utterly satisfying. Whether you’re entertaining guests, celebrating a holiday, or just treating yourself, this dessert will wow every time.