Honey Cheesecake Bars
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These honey cheesecake bars are my go to dessert when I need something impressive but don't have much time. They come together in just 45 minutes total, making them perfect for busy weeknights or last minute gatherings. The best part is they're incredibly simple to make with just a handful of ingredients. Honey brings natural sweetness and wonderful antimicrobial properties that keep these bars fresher longer than many other desserts. The combination of creamy cheesecake with that satisfying graham cracker crust and crunchy pecans creates layers of texture that everyone loves. I've made these countless times and they never disappoint.
Ella x
Ingredients
- 200graham cracker crumbs
- 100 gunsalted butter
- 400 ggranulated sugar
- 4 egglarge eggs
- 400 gcream cheese
- 150 ghoney
- 1 gsalt
- 1 gbaking powder
- 50 gconfectioners' sugar
- 1 mLvanilla extract
- 150 gpecans
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line an 18cm square baking tin with parchment paper.
Tip: To prevent the cheesecake from cracking, make sure the tin is at room temperature before baking.
- 2
Prepare the crust: In a medium bowl, mix together the graham cracker crumbs and butter until well combined.
Tip: Make sure the mixture is evenly moistened.
- 3
Press the crust mixture into the prepared tin and bake for 10 minutes.
Tip: This will help the crust set before adding the cheesecake.
- 4
Prepare the cheesecake: In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until combined.
Tip: Make sure the sugar is fully incorporated.
- 5
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 6
Stir in the honey and confectioners' sugar until combined.
Tip: Be careful not to overmix the batter.
- 7
Pour the cheesecake batter over the baked crust.
Tip: Make sure the batter is evenly spread.
- 8
Bake for an additional 15 minutes or until the edges are set.
Tip: Avoid overbaking, as this can cause the cheesecake to dry out.
- 9
Let the cheesecake cool completely in the tin before refrigerating for at least 2 hours.
Tip: This will help the cheesecake set properly.
- 10
Once set, refrigerate for at least 30 minutes before cutting into bars.
Tip: This will help the cheesecake hold its shape.
- 11
Top with pecans and serve.
Tip: Feel free to add as many or as few pecans as you like.
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