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Lemon-Lime Cherry Pistachio Cheesecake Bars

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These Lemon-Lime Cherry Pistachio Cheesecake Bars are a zesty, creamy twist on classic cheesecake with layers of citrusy flavor, juicy cherry swirls, and a buttery pistachio shortbread crust. They’re bright, beautiful, and anything but boring! Perfect for warm-weather gatherings, brunches, or a sweet midweek treat.

Ingredients

Scale

For the crust:

  • 1 cup all-purpose flour

  • ½ cup shelled pistachios, unsalted and finely chopped

  • ¼ cup granulated sugar

  • ½ tsp salt

  • ½ cup unsalted butter, cold and cubed

For the cheesecake filling:

  • 16 oz cream cheese, softened

  • ½ cup granulated sugar

  • 2 large eggs

  • Zest of 1 lemon

  • Zest of 1 lime

  • 2 tbsp lemon juice

  • 1 tbsp lime juice

  • 1 tsp vanilla extract

For the cherry swirl:

  • 1 cup fresh or thawed frozen cherries, pitted and chopped

  • 1 tbsp granulated sugar

  • 1 tsp cornstarch

Instructions

  • Preheat oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper.

  • In a bowl (or food processor), combine flour, pistachios, sugar, and salt. Cut in butter until the mixture resembles coarse crumbs.

  • Press the crust mixture into the prepared pan. Bake for 15 minutes, or until lightly golden. Set aside to cool slightly.

  • In a small saucepan, cook cherries with sugar and cornstarch over medium heat until bubbling and slightly thickened. Let cool.

  • In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each. Stir in citrus zest, lemon and lime juice, and vanilla.

  • Pour cheesecake filling over the cooled crust. Drop spoonfuls of cherry mixture on top and gently swirl with a knife or skewer.

  • Reduce oven to 325°F (163°C) and bake for 30–35 minutes, or until the center is just slightly jiggly.

  • Cool completely at room temperature, then chill in the refrigerator for at least 4 hours (overnight is best!).

 

  • Slice into bars and serve chilled. Enjoy the creamy zingy magic!

Notes

  • You can substitute pistachios with almonds or pecans.

  • Frozen cherries work perfectly; just thaw and drain excess liquid.

  • Want it extra tangy? Add more lemon and lime zest!

  • Let the bars chill thoroughly before slicing for the cleanest cuts.

 

  • Store refrigerated for up to 5 days, or freeze individually wrapped bars for up to 2 months.

Nutrition

Keywords: lemon-lime cherry pistachio cheesecake bars, citrus cheesecake bars, cherry swirl cheesecake, pistachio crust, summer dessert

Find it online: https://recipedune.com/lemon-lime-cherry-pistachio-cheesecake-bars/