Ingredients
Scale
- 1 1/4 cup graham cracker crumbs
- 1/2 cup finely ground pistachios
- 2 tbsp granulated sugar
- 1/2 tsp cinnamon
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, room temperature
- 1/2 cup full-fat Greek yogurt
- 1/3 cup granulated sugar
- 1/4 cup honey
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/3 cup honey (topping)
- 3/4 cup pistachios, chopped
- 1/2 tsp cinnamon (topping)
- Pinch flaky sea salt
Instructions
- Preheat oven to 325°F and line a 9×9 pan with parchment.
- Mix crust ingredients and press into pan. Bake 10 minutes, then cool.
- Beat cream cheese until smooth.
- Mix in Greek yogurt, sugar, and honey until combined.
- Add eggs one at a time on low speed.
- Mix in vanilla, lemon zest, lemon juice, and salt.
- Pour filling over crust and smooth top.
- Bake 35–40 minutes until edges are set and center slightly jiggles.
- Cool in oven with door cracked for 15 minutes, then fully cool.
- Refrigerate at least 4 hours or overnight.
- Warm honey, stir in pistachios, cinnamon, and sea salt.
- Slice bars and drizzle with topping before serving.
Notes
- Do not overmix after adding eggs.
- Chill fully before slicing for clean cuts.
- Warm knife helps cut cleaner bars.
- Store refrigerated up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian