Pistachio Chocolate Cheesecake Bars

There’s nothing better than a cheesecake bar. They're smaller and less dense than a classic cheesecake, so you don't have to worry about even baking, and the cooling time is quicker, meaning you can get them from the oven to your table quicker—and I may have just created the next best iteration. These beauties come together in three parts: a graham cracker crust, a pistachio cheesecake filling, and a rich, chocolate ganache to top it all off. I promise this is a dessert everyone will love.

The filling:
The pistachio butter helps to create a cheesecake layer that’s smooth in both flavor and texture, and also gives you a bit more wiggle room on overbaking than a traditional cheesecake would. Plus, with a sprinkle of chopped pistachios on top, I made sure there’s plenty of fresh pistachio goodness here.

The base:
I went for a simple graham cracker crust that’s toasted with butter to give it a comforting feeling that goes really well with the pistachio and the chocolate.

The ganache:
For the ganache, I wanted to avoid going overly sweet, so I chose bittersweet chocolate chips, a bit of heavy cream, and raw pistachios for a super smooth, not too sweet, shiny coating that looks almost as good as it tastes.

Storage:
These delicious squares of joy can be made up to 2 days ahead and stored in an airtight container in the refrigerator.

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