Fresh raspberries are recommended for this recipe. Using frozen raspberries will result in a juicy filling when baked. The filling may not set properly.

How do I get clean cuts?

Chill the bars for 4 or more hours, or overnight, to help with cutting. Lift the bars out of the pan by the parchment paper. Use a knife to cut the bars. Wipe the knife clean between cuts to avoid getting raspberry pieces on other pieces of bar.

What can I use instead of pistachios?

Chopped toasted almonds and pecans both work well. Walnuts would also be a good option. Just add your choice of nut to the bars before serving them.

Why did my filling crack?

Most cracks result from overbeating after adding eggs or too high an oven temperature. Bring cream cheese and eggs to room temperature before mixing. Add one egg at a time and mix gently until all eggs are added. Stop and scrape the bowl to fully incorporate mixture between additions and prevent undistributed cream cheese and eggs from prompting continued beating of mixture. If adding eggs gently does not prevent cracks, have your oven temperature tested. Take cheesecake out of the oven before the center is firm but after the edges have set.

You can. Line a baking sheet with cookie bars and freeze until solid. Wrap each bar individually in plastic wrap and place in a freezer-safe bag for up to 2 months. Remove from freezer and refrigerate to defrost before serving.

How long do leftovers keep?

Store bars in a covered container in the refrigerator for up to 5 days. They are easier to slice and the filling is less likely to smush when cold.

Raspberry Pistachio Bars with Fresh Raspberries and Roasted Pistachios

By Mason BrooksNov 10, 2026

Prep

20 min

Cook

60 min

Total

80 min

Servings

Level

Easy

Jump to recipe

These raspberry and pistachio bars take 20 minutes of active cooking time and no additional time, aside from refrigerator and oven time. I make these bars ahead of time because I love having a dessert available that includes a shortbread crust, creamy cheesecake filling, and fresh raspberries and chopped pistachios.

Raspberry Pistachio Bars with Fresh Raspberries and Roasted Pistachios

Use room-temperature cream cheese and eggs for the filling. I suggest whipping sugar and cream cheese together until well mixed, stopping to scrape down the sides of the bowl as needed, and mixing in eggs on low speed to avoid cracking of the filling as it sets.

For the crust, press the crumb mixture firmly into the pan bottom with a measuring cup or glass. A loose crust will crumble when you cut the bars. I suggest baking the crust until lightly browned at the edges and cooling it on a wire rack while preparing the filling.

The center of the bar should still wobble a bit, while the edges are firm. Let the bar cool at room temperature for at least one hour before refrigerating and adding the topping just before serving. This bar is best served cold with coffee or tea or cut into smaller portions as a brunch dish with Potato Breakfast Casserole.

Why you'll love this recipe

Twenty minutes of prep time is required to get the pan into the oven. Refrigeration is the final step in cooking the cake.
A 9×9-inch pan produces 16 bars that can be served as a dessert.
No specialty tools are required to cut crusts. Tools other than a pastry cutter that can be used include your fingers in a large bowl.
The topping is added just before serving to ensure that toasted nuts on the dessert topping remain crisp over a chilled dessert filling.
Fresh raspberries hold their shape when baked and cut cleanly into each square.
You can bake the whole pan for serving and cut it into individual servings when serving for dessert.

Instructions

Preheat the oven to 350°F (175°C).

Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.

Pulse the flour, 1/2 cup granulated sugar, and kosher salt in a food processor until combined.

Add the cold cubed butter and pulse until the mixture looks like coarse crumbs.

Press the crumbs firmly and evenly into the prepared pan with the bottom of a glass or measuring cup.

Bake for 18-22 minutes, until the edges are light golden-brown, then cool the crust on a wire rack.

Beat the room-temperature cream cheese and 3/4 cup granulated sugar on medium speed until smooth, scraping down the bowl often.

Add the eggs one at a time, mixing on low speed until just combined after each addition.

Mix in the heavy cream, vanilla extract, and fresh lemon juice until just incorporated and smooth.

Pour the filling over the cooled crust and spread it into an even layer.

Arrange the fresh raspberries over the filling, pressing them in slightly.

Bake for 35-40 minutes, until the edges are set and the center still has a slight wobble.

Cool the bars completely at room temperature for at least one hour.

Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight.

Sprinkle with the chopped roasted pistachios, lift out with the parchment overhang, slice, and serve chilled.

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Snacks & Appetizers Desserts American Baking

Raspberry Pistachio Bars with Fresh Raspberries and Roasted Pistachios

Name: Raspberry Pistachio Bars with Fresh Raspberries and Roasted Pistachios
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 16 bars
Ingredients: 1 1/2 cups all-purpose flour (180g); 1/2 cup granulated sugar (100g); 1/2 tsp kosher salt (3g); 3/4 cup unsalted butter (170g, cold and cubed); 16 oz cream cheese (452g, full-fat block-style, room temperature); 3/4 cup granulated sugar (150g); 2 large eggs (room temperature); 1/4 cup heavy cream (60ml); 1 tsp vanilla extract (5ml); 1 tbsp fresh lemon juice (15ml); 1 1/2 cups fresh whole red raspberries (185g); 1/2 cup roasted pistachios (60g, roughly chopped)

By Mason BrooksNov 10, 2026

Prep

20 min

Cook

60 min

Total

80 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Twenty minutes of prep time is required to get the pan into the oven. Refrigeration is the final step in cooking the cake.
A 9×9-inch pan produces 16 bars that can be served as a dessert.
No specialty tools are required to cut crusts. Tools other than a pastry cutter that can be used include your fingers in a large bowl.
The topping is added just before serving to ensure that toasted nuts on the dessert topping remain crisp over a chilled dessert filling.
Fresh raspberries hold their shape when baked and cut cleanly into each square.
You can bake the whole pan for serving and cut it into individual servings when serving for dessert.

Ingredients

Servings16

•1 ½ cups all-purpose flour (180g)
•½ cup granulated sugar (100g)
•½ tsp kosher salt (3g)
•¾ cup unsalted butter (170g, cold and cubed)
•16 oz cream cheese (452g, full-fat block-style, room temperature)
•¾ cup granulated sugar (150g)
•2 large eggs (room temperature)
•¼ cup heavy cream (60ml)
•1 tsp vanilla extract (5ml)
•1 tbsp fresh lemon juice (15ml)
•1 ½ cups fresh whole red raspberries (185g)
•½ cup roasted pistachios (60g, roughly chopped)

Instructions

1
Preheat the oven to 350°F (175°C).
2
Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
3
Pulse the flour, 1/2 cup granulated sugar, and kosher salt in a food processor until combined.
4
Add the cold cubed butter and pulse until the mixture looks like coarse crumbs.
5
Press the crumbs firmly and evenly into the prepared pan with the bottom of a glass or measuring cup.
6
Bake for 18-22 minutes, until the edges are light golden-brown, then cool the crust on a wire rack.
7
Beat the room-temperature cream cheese and 3/4 cup granulated sugar on medium speed until smooth, scraping down the bowl often.
8
Add the eggs one at a time, mixing on low speed until just combined after each addition.
9
Mix in the heavy cream, vanilla extract, and fresh lemon juice until just incorporated and smooth.
10
Pour the filling over the cooled crust and spread it into an even layer.
11
Arrange the fresh raspberries over the filling, pressing them in slightly.
12
Bake for 35-40 minutes, until the edges are set and the center still has a slight wobble.
13
Cool the bars completely at room temperature for at least one hour.
14
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight.
15
Sprinkle with the chopped roasted pistachios, lift out with the parchment overhang, slice, and serve chilled.