This Pistachio Cheesecake Brownie Bar created by StirTasteSmile, is a show-stopping dessert that layers rich, fudgy brownies with a silky no-bake pistachio cheesecake. The base starts with a classic brownie mix elevated by a hint of espresso powder for added depth and richness. On top, a dreamy cheesecake layer combines tangy cream cheese with homemade pistachio butter and Dreidoppel Pistachio Paste, creating an ultra-creamy filling with bold, nutty flavor.
Lightly sweetened whipped cream keeps the cheesecake mousse light and airy, offering the perfect contrast to the dense brownie base. The pistachio flavor is balanced with notes of almond, vanilla, and lemon juice for a refreshing finish. Topped with chopped pistachios for crunch, every bite offers layers of texture and a perfect harmony of chocolate and pistachio.
This dessert is rich, nutty, and indulgent. This easy-to-make recipe is perfect for holidays, dinner parties, or when you want to impress with minimal effort.
Dreidoppel Pistachio Paste takes center stage in this decadent Pistachio Cheesecake Brownie. Known for its intense flavor and smooth consistency, this paste delivers a true pistachio punch that shines in every bite of the no-bake cheesecake layer.
Preheat your oven according to the directions to your brownie mix. Line an 8 x 8-inch metal baking pan with parchment paper, allowing a bit of overhang on the sides for easy removal.
Prepare the brownie batter as instructed on the box, then stir in the instant espresso powder.
Pour the batter into the prepared pan and bake as directed. Once baked, allow the brownies to cool completely in the pan before proceeding to the next layer.
Pistachio Paste
Place the roasted, salted pistachios in a food processors. Blend until the nuts break down into a thick paste, stopping occasionally to scrape down the sides. This process will take about 20-25 minutes.
Add a the oil and continue blending until the mixture becomes smooth and spreadable. The texture should be similar to nut butter, with no large pieces.
Set aside a ½ cup of paste.
Cheesecake Layer
In a large bowl using a hand mixer, beat the cream cheese, lemon juice, and vanilla extract together until smooth and creamy.
Add ½ cup of your prepared pistachio paste and beat again until fully incorporated. Then add in the Dreidoppel Pistachio Paste and mix until well combined.
In a separate bowl, whip the cold heavy cream and powdered sugar on high speed until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture in two batches using a spatula. Be careful not to deflate the whipped cream, this ensures your cheesecake stays light and fluffy.
Assembly
Pour the cheesecake mixture over the cooled brownie layer and smooth the top with an offset spatula or spoon.
Top with chopped pistachios before serving.
Cover and refrigerate overnight to allow the cheesecake layer to fully set.
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