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Greek Honey Pistachio Cheesecake Bars with a crumbly crust and creamy topping

Greek Honey Pistachio Cheesecake Bars

These cheesecake bars offer a delightful mix of creamy textures with nutty pistachios and a sweet honey drizzle, all while being gluten-free.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 3 hours 45 minutes
Servings: 9 bars
Course: Dessert
Cuisine: Greek
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
For the Cheesecake Filling
  • 2 cups cream cheese, softened
  • 1 cup Greek yogurt
  • 0.75 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup pistachios, chopped
  • 0.25 cup honey, for drizzling

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.
  2. In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed. Press this mixture into the bottom of the prepared pan to form an even crust.
  3. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth. Gently add the Greek yogurt, eggs, and vanilla extract, mixing until fully incorporated.
  4. Fold in the chopped pistachios into the cheesecake mixture.
Baking
  1. Pour the cheesecake filling over the crust in the baking pan. Bake for 30-35 minutes or until the edges are set but the center remains slightly jiggly.
Cooling and Serving
  1. Allow the cheesecake to cool at room temperature for about an hour, then transfer it to the refrigerator. Chill for at least 3 hours before cutting into bars.
  2. Once chilled, drizzle with honey before serving.

Notes

Store in an airtight container in the refrigerator for up to a week. For freezing, wrap individually in plastic wrap and store in a freezer-safe container for up to 2 months.