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Square glass dish containing a layered Pistachio Lush dessert topped with whipped cream, chopped pistachios, and chocolate.

Mint Pistachio Cheesecake Bars

These Mint Pistachio Cheesecake Bars feature a buttery graham cracker crust topped with a creamy peppermint cheesecake filling blended with pistachios and white chocolate. Finished with chopped pistachios and fresh mint leaves, they’re a festive green dessert perfect for St. Patrick’s Day celebrations.
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Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 3 hours
Total Time 4 hours
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup unsalted butter melted
  • 2 tablespoons sugar
Cheesecake Filling
  • 16 oz cream cheese softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon pure peppermint extract
  • 1/2 cup heavy cream
  • 3/4 cup finely ground pistachios
  • 1/2 cup white chocolate chips
  • natural green food coloring a few drops
Garnish
  • 2 tablespoons chopped pistachios for garnish
  • fresh mint leaves for garnish

Equipment

  • 8x8 inch baking pan
  • Mixing bowls
  • Electric Mixer
  • Parchment Paper

Method
 

  1. Preheat oven to 325°F (165°C) and line an 8x8-inch baking pan with parchment paper.
  2. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly coated, then firmly press the mixture into the bottom of the prepared pan to form the crust.
  3. Bake the crust for 8-10 minutes, then remove from the oven and let it cool slightly.
  4. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
  5. Add eggs one at a time, mixing well after each addition.
  6. Blend in sour cream, vanilla extract, peppermint extract, and heavy cream until fully incorporated and silky smooth.
  7. Fold in the finely ground pistachios and white chocolate chips. Add a few drops of green food coloring and gently mix until you achieve a pastel green shade.
  8. Pour the cheesecake batter over the cooled crust and smooth the top evenly.
  9. Bake for 35-40 minutes, or until the center is set but still slightly jiggly.
  10. Turn off the oven, crack the door slightly, and allow the cheesecake to cool gradually for 1 hour.
  11. Refrigerate for at least 3 hours or until fully chilled and firm.
  12. Before serving, sprinkle chopped pistachios on top and garnish with fresh mint leaves.

Notes

For clean slices, wipe the knife clean between each cut. Store leftovers in an airtight container in the refrigerator for up to 4 days.