Black Milk Pistachio Cream Cheesecake Bars Recipe
- 250g digestive biscuits, finely crushed
- 50g granulated sugar
- 115g unsalted butter, melted
- 16 oz (454 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 2 eggs
- 1/2 cup (120 ml) Black Milk Pistachio Cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Preheat the oven to 325°F (160°C).
- In a bowl, mix together the crushed digestive biscuits, 50g of sugar, and melted butter.
- Press the mixture into the bottom of an 8-inch (20 cm) square baking pan.
- Bake the crust for 10 minutes, then remove from the oven and let cool.
- In a separate bowl, beat the cream cheese and 1/2 cup of sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the Black Milk Pistachio Cream, vanilla extract, and salt until well combined.
- Pour the cheesecake mixture over the cooled crust.
- Bake the cheesecake for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.
- Once chilled, cut the cheesecake into bars and serve.
Optional: You can top the bars with a dollop of whipped cream and some chopped pistachios for an extra indulgent treat.