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Prep Time:
25 mins
Cook Time:
0 mins
Freeze Time:
3 hrs 20 mins
Other Time Time:
1 hr
Total Time:
4 hrs 45 mins
Servings:
18
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Crust
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6 tablespoons unsalted butter
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3 tablespoons firmly packed light brown sugar
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1 pinch salt
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1 pinch ground nutmeg
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1 1/3 cups finely ground graham cracker crumbs (from about 9 crackers)
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1/2 cup finely chopped roasted, unsalted pistachios
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1/8 teaspoon almond extract
Filling
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1 1/2 cups whole milk ricotta cheese, drained
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16 ounces full-fat cream cheese, softened
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1 cup confectioners sugar, or to taste
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2 tablespoons freshly grated lemon zest
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3 tablespoons freshly squeezed lemon juice
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1/2 teaspoon vanilla extract
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1 pinch salt
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2 tablespoons finely chopped roasted, unsalted pistachios (optional)
Directions
Place ricotta into a fine mesh strainer set over a bowl. Allow to drain for at least 1 hour before using.
Line an 8×8-inch square pan with enough parchment paper to have overhang on all sides.
For crust, combine butter, brown sugar, salt, and nutmeg in a microwave-safe bowl. Microwave, stopping to stir after every 30-second interval, until mixture begins to foam and bubble, and sugar is mostly dissolved; about 2 minutes. Stir in graham cracker crumbs, pistachios, and almond extract until evenly moistened.
Press crust mixture very firmly and evenly into the bottom of the prepared pan. Freeze crust until chilled and set, about 20 minutes.
For filling, combine drained ricotta and cream cheese in a large bowl. Beat with an electric mixer on medium speed until smooth and combined. Add in confectioner’s sugar, lemon zest, lemon juice, vanilla, and salt and beat on medium speed until smooth and combined.
Remove crust from freezer. Pour filling over crust and smooth into an even layer. Return pan to the freezer and chill until filling is set, at least 3 hours.
To cut bars, remove from the pan using the parchment overhang, and place onto a cutting board. Run a sharp knife under hot water for several seconds, then wipe it dry. Cut bars with the hot knife, wiping it off between each cut and running it under hot water and drying again as needed. Sprinkle bars with chopped pistachios before serving.
Keep bars stored in the freezer, but allow to sit at room temperature to soften for about 30 minutes before serving.
I Made It
Nutrition Facts (per serving)
236
Calories
17g
Fat
16g
Carbs
5g
Protein
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Nutrition Facts
Servings Per Recipe
18
Calories
236
% Daily Value *
Total Fat
17g
22%
Saturated Fat
9g
47%
Cholesterol
46mg
15%
Sodium
156mg
7%
Total Carbohydrate
16g
6%
Dietary Fiber
1g
2%
Total Sugars
11g
Protein
5g
10%
Vitamin C
1mg
1%
Calcium
79mg
6%
Iron
1mg
3%
Potassium
108mg
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
