Greek Honey Pistachio Cheesecake Bars (Printable)
Creamy cheesecake meets fragrant Greek honey and crunchy pistachios on a buttery base for an irresistible Mediterranean dessert.
# What You’ll Need:
→ Crust
01 - 1 cup graham cracker crumbs (or digestive biscuits)
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 Prepare:
01 - Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper, allowing 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 a large mixing bowl until smooth. 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 slightly jiggly.
06 - Cool to room temperature, then refrigerate for at least 3 hours (preferably overnight) until fully chilled.
07 - Drizzle bars with warmed honey and sprinkle with roughly chopped pistachios. Slice into 12 bars.
# Expert Advice:
01 -
- The crust gets this incredible sandy crunch from the pistachios that you cannot achieve with graham crackers alone
- Room temperature ingredients are your secret weapon for the silkiest smooth filling that sets perfectly every time
- These bars actually taste better after sitting overnight, making them ideal for do-ahead entertaining
02 -
- Overmixed cheesecake filling creates air bubbles that can cause cracking and a less luxurious texture
- The center should still jiggle slightly when you remove it from the oven because residual heat completes the cooking
- Dipping your knife in hot water between cuts creates those pristine, professional looking slices
03 -
- Toast your pistachios in a dry pan for 3 minutes before chopping to intensify their natural flavor
- Run a thin knife around the edge of the pan immediately after baking to prevent cracking as it cools