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Gluten-Free Pistachio Rosewater Cheesecake Bars
By Freeflourish Editorial TeamPublished Apr 9, 2026 | Updated Jun 30, 2026
Middle Eastern-inspired
60 mins
glutenfreebakingfamilymealdesserteasyfreezableholidayclassicseasonalnutfreedairyfreeoptions
Gluten-Free Pistachio Rosewater Cheesecake Bars with measured ingredients, 60-minute timing, 12-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.
Prep
20 min
Cook
40 min
Total
60 min
Servings
12
Difficulty
easy
Cuisine
Middle Eastern-inspired
Ingredients
Servings
12
- 1 ½ cups gluten-free oat flour* (or gluten-free all-purpose flour)
- ¾ cup finely chopped shelled pistachios (or substitute with pumpkin seeds for nut-free option)
- ¼ cup brown sugar, packed
- ½ teaspoon kosher salt
- ½ teaspoon ground cardamom
- 10 tablespoons cold unsalted butter, cut into pieces (or solid coconut oil for dairy-free option)
- 16 oz cream cheese, softened (or vegan dairy-free cream cheese alternative)
- ⅔ cup granulated sugar
- 2 large eggs (or 2 flax eggs for vegan option; see ingredient replacements)
- 2 teaspoons pure rosewater
- 1 teaspoon pure vanilla extract
- 2 tablespoons freshly squeezed lemon juice
- Optional garnish
- crushed pistachios or edible rose petals
Instructions
-
Preheat your oven to 350 degrees F (175 degrees C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang for easy removal.
-
In a large bowl, combine the gluten-free oat flour, finely chopped pistachios (or pumpkin seeds for nut-free), brown sugar, kosher salt, and ground cardamom.
-
Cut in the cold butter (or coconut oil) using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
-
Press about two-thirds of this crust mixture firmly and evenly into the bottom of the prepared pan to form the crust.
-
Bake the crust for 12-15 minutes, or until edges are just golden. Remove from oven and let cool slightly.
-
While the crust bakes, beat the softened cream cheese and granulated sugar together until smooth and creamy using an electric mixer.
-
Add eggs one at a time, beating well after each addition to ensure a smooth filling without lumps.
-
Mix in the rosewater, vanilla extract, and lemon juice until just combined.
-
Pour the cream cheese filling evenly over the pre-baked crust, smoothing the top with a spatula.
-
Sprinkle the remaining crust mixture evenly over the cheesecake filling for a crumbly topping.
-
Return the pan to the oven and bake for 25-30 minutes more, or until the edges are set but the center still slightly jiggles when shaken gently.
-
Allow the cheesecake bars to cool completely in the pan on a wire rack for at least 1 hour, then refrigerate for 4 hours or overnight to fully set.
-
Use the parchment overhang to lift the bars out of the pan. Cut into 12 squares.
-
Garnish with crushed pistachios or edible rose petals before serving, if desired.
-
Store leftovers covered in the refrigerator for up to 5 days, or freeze individually wrapped for up to 3 months.
Storage and Reheating
Store cheesecake bars covered in the refrigerator for up to 5 days.
Freeze individually wrapped bars for up to 3 months. Thaw overnight in the refrigerator and serve chilled; do not reheat, since the creamy filling is meant to stay cold and set.
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