Greek Honey Pistachio Cheesecake Bars (Printable)
Creamy cheesecake bars infused with fragrant Greek honey and topped with crunchy pistachios on a 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 tbsp 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 tsp vanilla extract
11 - 1/2 tsp lemon zest
12 - Pinch of salt
→ Topping
13 - 1/3 cup shelled pistachios, roughly chopped
14 - 2 tbsp honey, warmed
# How to Make It:
01 - Preheat your oven to 325°F. Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, finely chopped pistachios, melted butter, and honey. Mix until the texture resembles wet sand. Press firmly into the bottom of the prepared pan.
03 - Bake the crust for 8 minutes, then remove from the oven and let cool slightly.
04 - In a large mixing bowl, 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, taking care not to overmix.
05 - Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Bake for 30–32 minutes, or until the center is just set but still slightly jiggly.
06 - Remove from the oven and cool to room temperature, then refrigerate for at least 3 hours, preferably overnight, until fully chilled. Drizzle the bars with warmed honey and sprinkle with the roughly chopped pistachios before slicing into 12 bars.
# Expert Advice:
01 -
- The combination of creamy cheesecake and fragrant Greek honey creates depth that regular cheesecake just cannot match
- That crunchy pistachio crust adds texture that makes every bite interesting
02 -
- Overbeating the filling introduces too much air, which causes the cheesecake to puff up and then collapse, creating unsightly cracks
- The center should still jiggle slightly when you remove it from the oven, as it continues to cook while cooling and firms up in the refrigerator
03 -
- Let the cream cheese soften at room temperature for at least two hours rather than rushing it in the microwave
- Run a thin knife around the edge of the pan before chilling to prevent the cheesecake from sticking as it contracts