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pistachio lime cheesecake slice

Pistachio Lime Cheesecake Slice

  • Author: David
  • Total Time: 5 hours
  • Yield: 12-16 slices 1x

Description

This easy pistachio lime cheesecake slice features a crunchy pistachio-graham crust and a creamy, zesty lime cheesecake filling. It’s a bright, refreshing summer dessert that’s perfect for gatherings or a cool treat any time.

Ingredients

Scale
  • 1 cup (125g) shelled raw pistachios (unsalted)
  • 1 cup (100g) graham cracker crumbs (or digestive biscuits)
  • 1/4 cup (55g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted
  • Pinch of salt (if pistachios are unsalted)
  • 16 oz (450g) cream cheese, softened (full-fat)
  • 1/2 cup (120ml) sour cream (or Greek yogurt)
  • 2/3 cup (135g) granulated sugar
  • Zest of 2 limes (about 2 tbsp)
  • 1/3 cup (80ml) fresh lime juice (about 3–4 limes)
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • Optional: 1–2 drops natural green food coloring
  • Chopped pistachios (for garnish)
  • Lime zest curls (for garnish)
  • Thin lime slices (for garnish)
  • Fresh mint leaves (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving an overhang.
  2. In a food processor, pulse pistachios until finely chopped but not powdery. Add graham cracker crumbs, sugar, and a pinch of salt. Pulse to combine.
  3. Pour in melted butter and pulse until the mixture resembles wet sand and clumps together when pressed. Add more butter if too dry.
  4. Press the crumb mixture firmly and evenly into the prepared pan. Bake for 10 minutes until lightly golden and fragrant. Let cool slightly.
  5. In a large mixing bowl, beat softened cream cheese until smooth and creamy, about 1-2 minutes.
  6. Add sugar and beat until fluffy, scraping down the sides as needed.
  7. Add sour cream, lime zest, lime juice, vanilla, and a pinch of salt. Mix until fully combined. Taste and adjust lime juice if desired.
  8. Beat in eggs one at a time on low speed, mixing just until incorporated. If using food coloring, gently fold it in.
  9. Pour the filling over the cooled crust and smooth the top. Tap the pan gently to release air bubbles.
  10. Bake at 350°F (175°C) for 25-30 minutes, until edges are set but center still jiggles slightly.
  11. Cool to room temperature (about 1 hour), then cover and chill in the fridge for at least 4 hours or overnight.
  12. Lift cheesecake from the pan using parchment overhang. Cut into 12-16 squares with a sharp knife, wiping between cuts.
  13. Garnish with chopped pistachios, extra lime zest, lime slices, and mint leaves before serving.

Notes

Use room temperature cream cheese and eggs for the smoothest filling. Don’t overmix after adding eggs to prevent cracks. Chill thoroughly before slicing for clean edges. For gluten-free, use GF graham crackers; for dairy-free, use vegan cream cheese and coconut yogurt. Garnish just before serving for best appearance.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/16 of pan)
  • Calories: 220
  • Sugar: 12
  • Sodium: 140
  • Fat: 16
  • Saturated Fat: 8
  • Carbohydrates: 18
  • Fiber: 1
  • Protein: 5

Keywords: pistachio lime cheesecake, summer dessert, easy cheesecake bars, lime dessert, pistachio dessert, picnic dessert, cheesecake slice, nutty cheesecake, creamy lime bars

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Find it online: https://gurusrecipes.com/pistachio-lime-cheesecake-slice-recipe-easy-summer-dessert-idea/