Description
A creamy cheesecake bar infused with honey and pistachios, set on a crunchy graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 16 oz cream cheese, softened
- ½ cup Greek yogurt
- ½ cup honey
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup finely chopped pistachios
- ¼ cup honey for drizzling
- ¼ cup chopped pistachios for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the graham cracker crumbs, melted butter, and sugar in a mixing bowl. Stir until well mixed.
- Press the mixture into the bottom of a greased 9×9 inch baking pan to form your crust.
- Bake the crust for 10 minutes until lightly golden, then remove from the oven and let it cool.
- Beat the softened cream cheese until smooth and creamy in a large bowl.
- Add the Greek yogurt, honey, eggs, and vanilla extract, mixing until fully combined.
- Fold in the finely chopped pistachios gently into the cheesecake mixture.
- Pour the cheesecake filling over the cooled crust and spread evenly using a spatula.
- Bake for 25-30 minutes, or until the edges are set and the center is still slightly jiggly.
- Remove from the oven and allow to cool completely. Refrigerate for at least 4 hours before slicing into bars.
Notes
For best results, ensure cream cheese is at room temperature before mixing. These bars keep well in the fridge for up to a week, or can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg