Description
Indulge in these delightful cheesecake bars blending the tanginess of cream cheese and the sweetness of honey, topped with crunchy pistachios.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/4 cup Greek yogurt
- 1/2 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 cup pistachios, chopped and toasted
- 2 tablespoons honey (for drizzling)
Instructions
- Preheat your oven to 350°F (175°C) and line your 8×8-inch pan with parchment paper.
- Prepare the crust by combining graham cracker crumbs, granulated sugar, and salt in a medium bowl.
- Stir in the melted butter until the mixture resembles damp sand.
- Press the crust mixture firmly into the bottom of the prepared pan, creating an even layer. Bake for 8-10 minutes, until golden brown. Let cool completely.
- Lower the oven temperature to 325°F (160°C). Beat the softened cream cheese in a large bowl until smooth with an electric mixer.
- Add Greek yogurt, honey, eggs, vanilla extract, and lemon zest to the cream cheese and mix on low speed until well incorporated.
- Pour the cheesecake filling over the cooled crust and smooth it out with a spatula.
- Bake for 25-30 minutes until edges are set but center jiggles slightly. Cool to room temperature, then refrigerate for at least 3 hours until firm.
- Drizzle with additional honey and sprinkle chopped pistachios on top just before serving. Cut into squares and enjoy!
Notes
Make ahead tips: Prepare these bars up to two days in advance. Store in the refrigerator. Substitutions include using almond flour for gluten-free.
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 14g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg