Creamy Greek Honey Cheesecake Pie Recipe – Best Toasted Sesame Crust

Just imagine for a moment—the scent of roasted sesame seeds mingling with the sweet, floral notes of pure Greek honey wafting through your kitchen. The first time I pulled this Creamy Greek Honey Cheesecake Pie with Toasted Sesame Crust from my oven, the golden edges shimmered, and the air was thick with that irresistible aroma. It was one of those moments where you pause, fork in hand, and just grin because, honestly, you know you’ve landed on something special.

This recipe didn’t come from a glossy cookbook—it’s a bit of a family secret, inspired by the honey-drenched pastries my grandmother used to whip up when I was knee-high to a grasshopper. She always said, “The secret’s in the crust, kiddo,” and boy, was she right. I stumbled onto the toasted sesame twist after a rainy weekend spent experimenting, trying to recreate the flavors I loved as a child. Wish I’d discovered it years ago because it’s dangerously easy and tastes like pure, nostalgic comfort.

Let’s face it—my family can’t leave this cheesecake pie alone. Every time I make it, someone’s sneaking slices off the cooling rack (and I can’t really blame them). It’s the kind of dessert that draws folks into the kitchen for “just a taste,” and before you know it, it’s gone. Whether it’s for gifting, potlucks, or sweet treats for your kids’ lunchboxes, this cream-laced, honey-forward pie has become a staple in our house. After testing it a dozen times (in the name of research, of course), I can say with a full heart—it’s a recipe that feels like a warm hug and you’re going to want to bookmark this one.

Why You’ll Love This Creamy Greek Honey Cheesecake Pie Recipe

When it comes to cheesecake, I’ve baked more varieties than I care to admit, but this Creamy Greek Honey Cheesecake Pie with Toasted Sesame Crust has earned its spot as a go-to. Here’s why you’ll fall head over heels for it:

• Quick & Easy: Comes together in under 1 hour (plus chilling), making it perfect for busy weeknights and last-minute celebrations.
• Simple Ingredients: No fancy grocery trips—just pantry staples and a few fridge essentials. Greek yogurt, cream cheese, eggs, honey, and sesame seeds are all you really need.
• Perfect for Any Occasion: Whether it’s a brunch, holiday gathering, potluck, or cozy Sunday bake, this cheesecake pie never disappoints.
• Crowd-Pleaser: Kids love its gentle sweetness, adults rave about the nutty, aromatic crust, and even picky eaters ask for seconds.
• Unbelievably Delicious: The combination of creamy, tangy cheesecake filling and crisp, toasty sesame crust is next-level comfort food.

What makes this recipe stand out? A few things: blending Greek yogurt with cream cheese gives the filling an ultra-smooth, slightly tangy bite that’s lighter than traditional cheesecakes. The honey adds a mellow, floral sweetness without being cloying. And that crust—oh, that crust! Toasted sesame seeds mixed with graham crackers give a savory, nutty foundation that’s crunchy but never hard.

This isn’t your standard cheesecake pie. The crust’s nuttiness sets off the honey’s sweetness perfectly, so every bite is balanced and full of flavor. If you’ve ever found regular cheesecake too heavy or bland, this Greek-inspired version will change your mind. It’s a dessert that makes you close your eyes and savor the moment. Comfort food, yes, but with a touch of elegance—and a whole lot of heart.

What Ingredients You Will Need

This Creamy Greek Honey Cheesecake Pie recipe is all about the magic that happens when simple, wholesome ingredients come together. Most of what you need is probably already in your pantry or fridge, and if not, there are easy substitutes to keep things flexible.

For the Toasted Sesame Crust:

• 1 cup (140g) graham cracker crumbs (or digestive biscuits, finely crushed)
• 1/4 cup (35g) toasted sesame seeds (toast in a dry skillet for 3-4 minutes until fragrant)
• 3 tbsp (42g) granulated sugar
• 1/4 cup (60g) unsalted butter, melted (adds richness)
• Pinch of salt (balances sweetness)

For the Creamy Greek Honey Cheesecake Filling:

• 8 oz (225g) cream cheese, softened (full-fat works best, but you can use light for a less rich filling)
• 1 cup (240g) Greek yogurt, plain and full-fat (for signature tang and creaminess)
• 1/2 cup (120ml) Greek honey (or any good-quality floral honey; I love Attiki brand)
• 2 large eggs, room temperature
• 1/4 cup (50g) granulated sugar (adjust to taste)
• 1 tsp (5ml) pure vanilla extract
• Zest of 1 lemon (optional, but adds brightness)
• Pinch of salt

For Garnish (Optional):

• Additional Greek honey, for drizzling
• Toasted sesame seeds or crushed pistachios
• Fresh berries or pomegranate seeds

Ingredient Tips: For the sesame seeds, I recommend buying raw and toasting them yourself—they’ll taste fresher and more aromatic. If you need gluten-free, swap graham crackers for your favorite gluten-free biscuit. You can use dairy-free cream cheese and coconut yogurt if you’re avoiding dairy (I’ve tried it, and it’s delicious!). If you’re out of lemon, orange zest works too. The honey can be swapped for maple syrup, but you’ll miss out on that classic Greek flavor.

Honestly, these ingredients are the backbone of the recipe, but don’t be afraid to experiment—every family has their own twist, and that’s half the fun.

Equipment Needed

• 9-inch (23cm) pie dish or springform pan (for easy slicing and serving)
• Mixing bowls (at least two: one for the crust, one for the filling)
• Hand mixer or stand mixer (makes the filling silky smooth, but a sturdy whisk works in a pinch)
• Spatula (for scraping every last bit of batter)
• Measuring cups and spoons (accuracy matters in cheesecake!)
• Small skillet (for toasting sesame seeds)
• Cooling rack

If you don’t have a pie dish, a cake pan or tart pan works just fine. I’ve even used a glass baking dish in a pinch. For mixing, you can go old-school with just a whisk and elbow grease—though a mixer really does help when it comes to getting that creamy, lump-free texture. If your pie plate is nonstick, lucky you—cleanup will be a breeze. I’ve found that investing in a sturdy springform pan is worth it if you bake pies and cheesecakes often (makes the unmolding drama-free!).

When it comes to toasted sesame seeds, a cast iron skillet is my favorite for even heat. Just keep an eye on them—those little guys go from golden to burnt in a heartbeat. Budget tip: you don’t need fancy gadgets. Just make sure your measuring cups are reliable, and you’re set!

Preparation Method

1. Prepare Sesame Crust: Preheat your oven to 350°F (175°C). In a dry skillet over medium heat, toast the sesame seeds for 3-4 minutes until they’re fragrant and golden (don’t walk away—they burn fast!). In a medium bowl, combine graham cracker crumbs, cooled toasted sesame seeds, sugar, melted butter, and a pinch of salt. Mix until the texture resembles damp sand.
2. Press and Bake Crust: Tip the crumb mixture into your 9-inch pie dish or springform pan. Press it firmly into the bottom and slightly up the sides with a spatula or your fingers. Bake for 10 minutes. The edges should smell nutty and look slightly golden. Cool completely before adding the filling.
3. Make Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth (about 2 minutes). Add Greek yogurt and mix until fully combined and creamy. Pour in honey, sugar, vanilla extract, lemon zest, and salt. Beat until silky and lump-free. Add eggs one at a time, mixing gently after each—don’t overmix, or you’ll add air bubbles.
4. Pour and Bake: Pour the filling into the cooled crust. Smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes. The pie should be set around the edges, with a slight wobble in the center. If the top starts to brown too much, tent it with foil for the last 10 minutes.
5. Cool and Chill: Remove the pie from the oven and let it cool on a rack for 1 hour. Then, refrigerate for at least 3 hours (overnight is best). The cheesecake filling will firm up and the flavors will meld.
6. Garnish and Serve: Before serving, drizzle with additional honey and sprinkle with toasted sesame seeds. Top with fresh berries or pomegranate seeds if you like. Slice with a sharp knife, wiping it clean between cuts for perfect slices.

Preparation Notes: If your crust crumbles, add a bit more melted butter. If your filling looks lumpy, keep mixing—it will smooth out. The pie will look slightly puffed when first out of the oven but settles as it cools. If your oven runs hot, start checking for doneness at 25 minutes. The hardest part? Waiting for it to chill!

Personal tip: I always toast extra sesame seeds—they add a little crunch to the top and make the pie look gorgeous. And if you accidentally overbake, don’t stress—the crust will still taste amazing, and the filling will be a bit firmer but still creamy.

Cooking Tips & Techniques

After plenty of cheesecake pie mishaps (sunken middles, cracked tops, soggy crusts—you name it), I’ve gathered some tried-and-true tips to make this Creamy Greek Honey Cheesecake Pie foolproof.

• Room Temperature Ingredients: Always bring your cream cheese, yogurt, and eggs to room temp before mixing. Cold ingredients can cause lumps and uneven baking.
• Don’t Overmix: Mix the filling until just combined. Too much mixing introduces air, which leads to cracks and a grainy texture.
• Toasting Sesame Seeds: Stir constantly and remove from heat as soon as they’re golden. If you burn them, start over (trust me, burnt sesame is bitter!).
• Blind Baking the Crust: Baking the crust before adding the filling helps keep it crisp and prevents sogginess. Let it cool completely to avoid a steamy, mushy base.
• Watch for the Jiggle: Cheesecake pie is done when the edges are set but the center still jiggles a bit. It’ll firm up as it chills.
• Easy Pan Removal: If you use a springform pan, run a thin knife along the edge before unmolding. This keeps the sides neat and prevents sticking.
• Cracking Prevention: Let the pie cool gradually. Sudden temperature changes can cause cracks—if it happens, just cover with honey and sesame seeds. No one will notice!

I once tried rushing the cooling process (stuck it in the freezer, thinking I was clever). The result? A cheesecake pie with a strange texture and a crust that tasted like cardboard. Lesson learned: patience pays off. For multitasking, prep the crust while your sesame seeds are toasting, and whip up the filling as the crust bakes. For consistency, measure ingredients carefully—cheesecake loves precision. If you follow these tips, you’ll get a creamy, dreamy pie every time.

Variations & Adaptations

Don’t be afraid to put your own twist on this Creamy Greek Honey Cheesecake Pie with Toasted Sesame Crust! Here are a few fun variations and adaptations you can try:

• Gluten-Free: Swap out graham crackers for gluten-free biscuit crumbs or almond flour. I’ve made it this way for friends with celiac, and it’s just as delicious.
• Dairy-Free: Use vegan cream cheese and coconut yogurt. Replace butter in the crust with coconut oil. The result is a lighter, tropical flavor (my sister swears by it).
• Seasonal Flavors: Add orange or lime zest to the filling for a citrusy twist. In winter, a sprinkle of cinnamon or nutmeg brings cozy warmth.
• Nutty Crunch: Add crushed pistachios or walnuts to the crust for extra texture. You can also sprinkle some on top for garnish.
• Extra Honey: Try swirling a tablespoon of honey into the filling before baking for pockets of sweetness.

If you want to make mini pies for parties, just divide the crust and filling into a muffin tin—bake for about 20 minutes. For a lower-sugar version, use less honey and swap sugar for erythritol. Allergic to sesame? Use toasted sunflower seeds or omit them altogether. I once made a chocolate version by adding cocoa powder to the filling—a little unconventional, but it disappeared fast!

The best part about cheesecake pie is how forgiving it is. Mix and match flavors to suit your taste, and don’t be afraid to experiment. Your kitchen, your rules!

Serving & Storage Suggestions

This Creamy Greek Honey Cheesecake Pie shines at any temperature, but here’s how I like to serve it for best results:

• Serving Temperature: Chill the pie well and serve cold or at cool room temp. The texture is silkier and the flavors more balanced when cold.
• Presentation: Drizzle with extra honey, sprinkle toasted sesame seeds, and top with berries or pomegranate seeds for color. Slice with a sharp, wet knife for neat pieces.
• Pairings: It pairs beautifully with hot Greek coffee, black tea, or a glass of sweet dessert wine. For a brunch, serve alongside a fruit salad or minty yogurt parfait.
• Storage: Store leftovers covered in the refrigerator for up to 4 days. The crust stays crisp, and the filling gets even creamier.
• Freezing: Cheesecake pie freezes well—wrap tightly in plastic and foil, then thaw in the fridge overnight. Don’t garnish until after thawing.
• Reheating: Prefer it warm? Heat slices gently in the microwave for 10-15 seconds. The honey will melt and make the pie extra luscious.

Over time, the sesame flavor deepens, and the honey infuses each bite with sweetness. Honestly, it’s even better the next day. Just keep it tightly wrapped—cheesecake loves to soak up fridge odors. For gifting, slice and pack in parchment-lined boxes (your friends will thank you!).

Nutritional Information & Benefits

This Creamy Greek Honey Cheesecake Pie isn’t just indulgent—it actually packs some nutritional perks! Here’s a quick rundown:

• Estimated Nutrition (per slice, 1/8 pie):
  Calories: ~320
  Protein: 8g
  Fat: 18g
  Carbs: 32g
  Sugar: 22g
• Greek Yogurt: Adds protein, probiotics, and calcium.
• Sesame Seeds: Source of healthy fats, fiber, and minerals like magnesium and iron.
• Honey: Provides antioxidants and natural sweetness.
• Dietary Considerations: Can be made gluten-free and dairy-free with simple swaps. Contains eggs and sesame—watch out for allergies.

From a wellness perspective, this pie offers a treat you can feel good about sharing. It’s not low-calorie, but the balance of protein and healthy fats makes it satisfying. For me, it’s a dessert that fits into a balanced lifestyle—enjoy your slice, savor every bite!

Conclusion

There’s something undeniably special about this Creamy Greek Honey Cheesecake Pie with Toasted Sesame Crust. It’s easy enough for beginners, but tastes like a bakery creation—rich, creamy, and just a little bit different. Whether you’re baking for family, friends, or just treating yourself, this pie brings a taste of Greece right to your table.

Feel free to make it your own. Swap out ingredients, adjust the sweetness, or play with garnishes—you know your crowd best. For me, it’s the comfort and nostalgia wrapped up in every bite that makes this recipe a keeper. I hope you love it as much as we do.

If you give it a try, leave a comment below with your tweaks or favorite toppings! Share your photos on Pinterest or tag me on social—I love seeing your creations. Here’s to pie that makes you smile, every single time.

Frequently Asked Questions

Can I make this cheesecake pie ahead of time?

Absolutely! This pie is perfect for prepping a day in advance. Just keep it chilled and garnish right before serving.

Do I have to use Greek honey?

Nope. Any good-quality honey works, but Greek honey does give it a special floral flavor. Local wildflower honey is a great substitute.

Is this recipe suitable for people with nut allergies?

It contains sesame seeds, which can trigger similar allergies. You can substitute with toasted sunflower seeds, or omit them for a plain crust.

Can I freeze leftover cheesecake pie?

Yes! Wrap slices tightly, freeze for up to 2 months, and thaw in the refrigerator before serving. Add fresh toppings after thawing.

What’s the best way to toast sesame seeds?

Use a dry skillet over medium heat, stirring constantly. Watch closely—they go from golden to burnt in seconds. Remove from heat as soon as they’re fragrant and golden.

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