Greek Honey Pistachio Cheesecake Bars (Print version)
Creamy cheesecake fusion with Greek honey and crunchy pistachios atop buttery graham crust
# What you'll need:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 1/2 cup shelled pistachios, finely chopped
03 - 1/4 cup unsalted butter, melted
04 - 2 tablespoons honey
→ Cheesecake Filling
05 - 16 oz cream cheese, softened
06 - 1/3 cup Greek yogurt
07 - 1/3 cup honey
08 - 1/4 cup granulated sugar
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
11 - 1/2 teaspoon lemon zest
12 - Pinch of salt
→ Topping
13 - 1/3 cup shelled pistachios, roughly chopped
14 - 2 tablespoons honey, warmed
# Method:
01 - Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Combine graham cracker crumbs, finely chopped pistachios, melted butter, and honey in a medium bowl. Mix until texture resembles wet sand. Press firmly into pan bottom.
03 - Bake crust for 8 minutes. Remove from oven and let cool slightly.
04 - Beat cream cheese until smooth and creamy. Add Greek yogurt, honey, sugar, eggs, vanilla extract, lemon zest, and salt. Mix until fully combined and silky, avoiding overmixing.
05 - Pour filling over cooled crust and smooth top with spatula. Bake for 30-32 minutes until center is just set but slightly jiggly.
06 - Cool to room temperature, then refrigerate at least 3 hours or preferably overnight until fully chilled.
07 - Drizzle with warmed honey and sprinkle with roughly chopped pistachios. Slice into 12 bars.
# Expert advice:
01 -
- The crust gets this incredible sandy crunch that holds up beautifully against the silky filling
- Something magical happens when honey bakes into cheesecake it develops these caramelized undertones you cannot get from sugar alone
- These bars strike that elusive balance between rich enough for dessert and light enough that nobody feels too heavy after dinner
02 -
- Overmixing the filling incorporates too much air and causes cracks during cooling so stop as soon as everything is combined
- The jiggly center is not underbaked it continues cooking as it cools and firms up perfectly
- Room temperature ingredients are the difference between silky cheesecake and one with tiny grainy lumps
03 -
- Run a thin knife around the edges before lifting the parchment to prevent the crust from sticking to the pan sides
- Warm your honey slightly in the microwave so it drizzles beautifully instead of pooling in one spot