Greek Honey Pistachio Cheesecake Bars (Printable)
Creamy cheesecake blended with Greek honey and pistachios atop a buttery crust, offering Mediterranean flavors in every bite.
# What You'll Need:
→ Crust
01 - 1 cup (100 g) graham cracker crumbs or digestive biscuits
02 - 1/2 cup (60 g) shelled pistachios, finely chopped
03 - 1/4 cup (55 g) unsalted butter, melted
04 - 2 tbsp honey
→ Cheesecake Filling
05 - 16 oz (450 g) cream cheese, softened
06 - 1/3 cup (80 ml) Greek yogurt
07 - 1/3 cup (115 g) honey
08 - 1/4 cup (50 g) 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 (40 g) shelled pistachios, roughly chopped
14 - 2 tbsp honey, warmed
# Directions:
01 - Preheat oven to 325°F (160°C). 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 bottom of prepared pan.
03 - Bake crust for 8 minutes. Remove from oven and let cool slightly.
04 - Beat cream cheese in large mixing bowl 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 cheesecake filling over cooled crust and smooth top with spatula. Bake for 30-32 minutes until center is just set but still slightly jiggly.
06 - Cool to room temperature, then refrigerate for at least 3 hours or preferably overnight until fully chilled.
07 - Drizzle bars with warmed honey and sprinkle with roughly chopped pistachios. Slice into 12 bars.
# Expert Tips:
01 -
- The creamy cheesecake balances perfectly with the crunch of pistachios creating texture in every bite
- Greek honey adds this incredible floral depth that regular sugar just cannot match
- These bars look stunning but come together faster than a full cheesecake with less stress about cracks
02 -
- Overmixing the filling once the eggs are added will cause air bubbles that lead to cracks, so mix just until combined
- The cheesecake is done when the edges are set but the center still jiggles slightly like gelatin when you gently shake the pan
- These bars actually taste better on day two as the honey flavor has time to really infuse throughout the cheesecake
03 -
- Toast your pistachios for the crust in a dry pan for 3 minutes first to really bring out their natural oils and flavor
- Run a thin knife around the edges of the pan right after baking to prevent cracking as it cools