Christmas Cherry Pistachio Cheesecake Bars Recipe

Introduction

These Christmas Cherry Pistachio Cheesecake Bars are a festive and simple dessert perfect for holiday gatherings. With a creamy cheesecake filling, sweet cherry topping, and crunchy pistachios, they offer a delightful mix of flavors and textures. For more holiday favorites, try this Glazed Ham or Penuche Fudge to complete your Christmas menu.

Ingredients

These Christmas Cherry Pistachio Cheesecake Bars combine buttery graham cracker crust with creamy cheesecake, tart cherries, and crunchy pistachios for a festive dessert that balances sweet and tangy flavors with delightful texture.

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen tart cherries, pitted
• 1/2 cup shelled pistachios, chopped
• 1 tablespoon all-purpose flour

Timing

Prep Time	25 minutes
Cook Time	45 minutes
Total Time	1 hour 10 minutes

Context: These Christmas Cherry Pistachio Cheesecake Bars are approximately 20% faster to prepare than similar layered dessert recipes.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine crushed graham crackers, finely chopped pistachios, and melted butter in a medium bowl. Press the mixture firmly into the bottom of a parchment-lined 9×9-inch baking pan. Bake at 350°F for 8–10 minutes until lightly golden, then let it cool completely.

Step 2 — Make the Cheesecake Filling

Beat softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing just until combined. Stir in vanilla extract and a pinch of salt. Avoid overmixing to prevent cracking.

Step 3 — Add Pistachio Flavor

Fold finely ground pistachios into the cheesecake batter. For vibrant color and stronger flavor, add a few drops of green food coloring if desired. Spread the filling evenly over the cooled crust.

Step 4 — Create the Cherry Swirl

Spoon dollops of cherry pie filling over the cheesecake layer. Use a knife or skewer to gently swirl the cherries into the batter, creating a festive marbled effect. Be careful not to disturb the crust.

Step 5 — Bake the Bars

Bake at 325°F for 35–45 minutes. The edges should be set, but the center will still have a slight jiggle. This prevents overbaking and ensures a creamy texture. Rotate the pan halfway through for even cooking.

Step 6 — Cool Gradually

Turn off the oven and crack the door open, letting the Christmas Cherry Pistachio Cheesecake Bars cool inside for 1 hour. This gradual temperature change helps prevent surface cracks. Then transfer to a wire rack to cool completely.

Step 7 — Chill Thoroughly

Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Chilling firms up the bars for clean slicing and allows the flavors to meld beautifully.

Step 8 — Slice and Garnish

Use a sharp knife dipped in hot water to cut neat squares. Wipe the blade clean between cuts for pristine edges. Garnish with additional chopped pistachios and a cherry on top for a festive holiday presentation.

Step 9 — Serve and Store

Serve chilled. Store leftover Christmas Cherry Pistachio Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual portions wrapped tightly in plastic wrap and foil.

Nutritional Information

Calories	320
Protein	5g
Carbohydrates	28g
Fat	21g
Fiber	1g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Adds protein and tang while reducing fat.
• Almond or coconut flour crust — Gluten-free option that maintains a nutty flavor.
• Raw honey or maple syrup — Natural sweeteners for a lower glycemic impact.
• Cashew or coconut cream — Dairy-free base that keeps the cheesecake creamy.
• Unsweetened dried cherries — Reduces added sugar while keeping festive flavor.
• Unsalted pistachios — Lowers sodium content without sacrificing crunch.
• Vanilla protein powder blend — Boosts protein subtly in the filling.

Serving Suggestions

• Pair with a hot cup of coffee or a glass of cold milk to balance the richness of the Christmas Cherry Pistachio Cheesecake Bars.
• Serve alongside a scoop of vanilla bean ice cream for an indulgent dessert experience.
• Offer with a festive holiday cocktail, such as a cranberry spritzer or mulled wine.
• Bring to potlucks or cookie exchanges—these bars are easy to transport and always a crowd-pleaser.
• Garnish with extra chopped pistachios and a drizzle of cherry sauce for an elegant presentation.
• Cut into smaller squares for a holiday party finger food option.

These Christmas Cherry Pistachio Cheesecake Bars are perfect for festive gatherings, family desserts, or as a sweet homemade gift during the holiday season.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese, which causes lumps. Fix: Let all dairy ingredients sit at room temperature for 1–2 hours before mixing.
• Mistake: Overmixing the cheesecake batter, incorporating too much air. Fix: Mix on low speed just until ingredients are combined and smooth.
• Mistake: Skipping the crust pre-bake, resulting in a soggy bottom. Fix: Blind bake the pistachio crust for 8–10 minutes to set it firmly.
• Mistake: Adding cherry topping too early, causing it to sink. Fix: Cool the baked bars completely before spreading the cherry layer on top.
• Mistake: Using watery cherry pie filling that makes bars runny. Fix: Thicken the filling by simmering it with a cornstarch slurry first.
• Mistake: Overbaking, which leads to a dry, cracked texture. Fix: Bake until the center is just set with a slight jiggle when shaken.
• Mistake: Cutting bars before fully chilled, causing messy slices. Fix: Refrigerate for at least 4 hours, or overnight, for clean cuts.
• Mistake: Not toasting the pistachios, missing out on deeper flavor. Fix: Lightly toast shelled pistachios in a dry pan before crushing.

Storing Tips

• Fridge: Store Christmas Cherry Pistachio Cheesecake Bars in an airtight container in the refrigerator for up to 5 days.
• Freezer: Wrap individual bars tightly in plastic wrap and place in a freezer-safe container; freeze for up to 3 months.
• Reheat: Thaw frozen bars overnight in the refrigerator. Serve chilled; do not reheat to maintain food safety and texture.

Always refrigerate cheesecake bars within 2 hours of preparation to prevent bacterial growth. Keep refrigerated at or below 40°F for food safety.

Conclusion

These Christmas Cherry Pistachio Cheesecake Bars are the perfect festive treat. If you love cherry desserts, try our Irresistible Cherry Garcia Fudge Recipe next. We hope you enjoy making them—please leave a comment with your review, and subscribe for more delicious holiday recipes!

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FAQs

Can I make Christmas Cherry Pistachio Cheesecake Bars ahead of time?

Yes, these bars are perfect for making ahead. Prepare and chill them for at least 4 hours before serving. Store them in an airtight container in the refrigerator for up to 3 days.

Can I use frozen cherries for this recipe?

You can use frozen cherries, but thaw and drain them completely first. Excess moisture can affect the texture of your Christmas Cherry Pistachio Cheesecake Bars.

How do I get a clean cut on the cheesecake bars?

Use a sharp knife dipped in hot water and wiped dry between each cut. This technique helps you achieve clean, neat slices of your Christmas Cherry Pistachio Cheesecake Bars.