Blackberry Pistachio Dream Bars
These no-bake Blackberry Pistachio Dream Bars combine a buttery biscuit base, a nutty pistachio layer, and a silky cream cheese middle, topped with a glossy blackberry compote, all without complicated techniques.
Ingredients
Base Ingredients
- 1 cup crushed digestive biscuits Graham crackers can be substituted.
- 1/4 cup unsalted butter, melted Use unsalted for better control of salt level.
Pistachio Layer Ingredients
- 1 cup shelled pistachios, finely ground Grind finely for a smooth layer.
- 1/4 cup confectioners' sugar Smooths and sweetens the pistachio layer.
- 1/4 cup heavy cream Binds the pistachio paste.
Cream Cheese Layer Ingredients
- 1 cup cream cheese, softened Full-fat is recommended for best texture.
- 1/2 cup confectioners' sugar Sweetens the cream cheese layer.
- 1 teaspoon vanilla extract Adds warmth and depth.
Blackberry Compote Ingredients
- 2 cups fresh blackberries Choose ripe but firm berries.
- 1/2 cup granulated sugar Balances acidity of the blackberries.
- 1 tablespoon lemon juice Heightens brightness.
- 2 teaspoons cornstarch Gives the compote body.
Garnish
- 1/4 cup shelled pistachios, chopped For garnish and contrast.
- to taste fresh blackberries For an elegant touch.
Instructions
Prepare and Set the Base
- Combine the crushed digestive biscuits and melted unsalted butter in a bowl until moistened.
- Press mixture into an 8×8-inch baking pan lined with parchment paper. Chill for 20 minutes.
Make the Pistachio Layer and Chill
- Pulse finely ground pistachios with confectioners' sugar in a food processor. Add heavy cream and blend until smooth.
- Spread the pistachio mixture over the chilled biscuit base. Chill for another 20 minutes.
Create the Cream Cheese Layer and Set
- Beat softened cream cheese with confectioners' sugar and vanilla until smooth.
- Spread the cream cheese layer over the pistachio layer and chill for about 30 minutes.
Prepare and Cool the Blackberry Topping
- In a saucepan, combine blackberries, granulated sugar, lemon juice, and cornstarch over medium heat. Cook until thicken about 6–8 minutes.
- Cool the compote to room temperature before pouring over the cream cheese layer.
Assemble, Chill Thoroughly, and Garnish
- Pour the cooled blackberry compote over the cream cheese layer, spreading it evenly.
- Chill for at least 2 hours or overnight. Garnish with chopped pistachios and fresh blackberries before serving.
Notes
Store in an airtight container for up to 4 days, or freeze individual squares for up to 2 months.