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No-Bake Cherry Pistachio Cheesecake Squares

Decadent, layered no-bake dessert bars featuring a buttery graham cracker crust, a fluffy pistachio-studded cream cheese filling, and a glossy sweet cherry topping.
Prep Time 20 minutes
Cook Time 5 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 310

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 0.5 cup unsalted butter melted
  • 2 tbsp granulated sugar
  • 0.25 tsp sea salt
Filling
  • 16 oz cream cheese softened to room temperature
  • 1 cup powdered sugar sifted
  • 1 tsp vanilla extract
  • 1.25 cups heavy whipping cream very cold
  • 1 cup pistachios shelled, roasted, and roughly chopped
Cherry Topping
  • 2 cups dark sweet cherries pitted
  • 0.25 cup granulated sugar
  • 1 tbsp lemon juice fresh
  • 1 tsp cornstarch mixed with 1 tbsp water

Equipment

  • 8x8 inch baking pan
  • Parchment paper
  • Hand mixer or stand mixer
  • Mixing bowls
  • Small Saucepan

Method
 

  1. Line an 8x8-inch baking pan with parchment paper.
  2. Mix graham cracker crumbs, sugar, salt, and melted butter. Press firmly into the bottom of the pan and chill.
  3. Whip the heavy cream until stiff peaks form. Set aside.
  4. Beat the softened cream cheese, powdered sugar, and vanilla until smooth and fluffy.
  5. Gently fold the whipped cream into the cream cheese mixture, then fold in the chopped pistachios.
  6. Spread the filling over the prepared crust. Refrigerate for at least 4 hours, or until completely firm.
  7. In a saucepan, simmer cherries, sugar, and lemon juice until juices release (5 mins). Stir in cornstarch slurry and cook 1 minute until thickened. Cool completely.
  8. Pour the cooled cherry topping over the firm cheesecake layer. Garnish with extra pistachios and graham crumbs, slice into squares, and serve.

Notes

Ensure cream cheese is completely at room temperature to avoid a lumpy filling. Use a hot, dry knife for perfectly clean slices.