Description
Enjoy these No Bake Oreo Pistachio Cheesecake Bars featuring a chocolate cookie crust, creamy pistachio filling, and decadent chocolate ganache, all without any baking required.
Ingredients
5 tablespoons unsalted butter
2 tablespoons firmly packed brown sugar
Pinch salt
Pinch ground cinnamon
Pinch ground nutmeg
1/4 teaspoon almond extract
1 1/2 cups finely ground Oreo cookie crumbs (from about 19 Oreos)
1/2 cup finely ground roasted and unsalted pistachios
16 ounces full-fat cream cheese
1 cup confectioner’s sugar, or to taste
1 tablespoon lemon juice
3/4 teaspoon vanilla extract
1/2 teaspoon almond extract, or to taste
Pinch salt
1 heaping cup pistachio cream
1 tablespoon tahini, or to taste
2/3 cup cold heavy cream
3/4 cup milk chocolate chips
3/4 cup heavy cream
2 teaspoons corn syrup
2 tablespoons finely chopped pistachios, for garnish
Instructions
Line a 9×9-inch square pan with parchment paper, ensuring there’s overhang on all sides.
To make the crust, combine butter, brown sugar, salt, cinnamon, and nutmeg in a microwave-safe bowl.
Microwave in 30-second intervals, stirring between each, until the mixture is bubbling and the sugar is mostly dissolved, approximately 2 to 2 1/2 minutes.
Stir in almond extract, Oreo cookie crumbs, and ground pistachios until everything is well combined and moistened.
Transfer the crust mixture into the prepared pan.
Press the mixture down firmly and evenly to form the bottom layer and slightly up the sides of the pan.
Freeze the crust until it’s firm, about 20 to 30 minutes.
For the filling, beat cream cheese, confectioner’s sugar, and lemon juice until smooth. Mix in vanilla extract, almond extract, and salt. Then, blend in pistachio cream and tahini until smooth. Gradually add the cold heavy cream and beat until the mixture thickens, about 5 minutes.
Take the crust out of the freezer. Spread the filling evenly over the chilled crust. Tap the pan gently on the counter to release air bubbles. Return the pan to the freezer until the filling is mostly set, at least 3 hours.
To prepare the ganache, place chocolate chips in a bowl. Heat 3/4 cup of cream and corn syrup in a microwave-safe glass measuring cup until it just begins to bubble, around 2 1/2 minutes. Pour this hot mixture over the chocolate chips and let it sit for 3 minutes. Stir gently until the ganache is smooth.
Remove the bars from the freezer. Pour the ganache over the set filling and spread it into an even layer. Sprinkle the chopped pistachios over the ganache. Put the bars back in the freezer for about 15 minutes to allow the ganache to set slightly.
When you’re ready to serve, take the bars from the freezer.
Use the parchment paper overhang to lift the bars out of the pan and onto a cutting board.
Carefully peel the parchment paper away from the bars.
Dip a sharp knife into hot water for a few seconds, then dry it well.
Cut the bars using the hot knife, wiping it clean between each cut.
Reheat and dry the knife as needed to continue cutting.
Store any remaining bars in the freezer, letting them soften at room temperature for 20 to 30 minutes before enjoying.
Notes
Moist crust is key: Ensure your crust mixture is well moistened before pressing it into the pan. This helps it hold together beautifully.
Don’t overmix the filling: While you want the cream cheese filling to be smooth, be careful not to overbeat it once the heavy cream is added, as this can sometimes lead to a less-than-ideal texture.
Freezer is your friend: Don’t rush the freezing steps! Allowing sufficient time for the crust and filling to set is crucial for clean cuts and the perfect no-bake cheesecake texture.
Hot knife for clean slices: Seriously, this makes all the difference! A warm, dry knife will glide through the bars, preventing smudges and messy edges.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American