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Creamy Greek Honey Cheesecake Pie with Toasted Sesame Crust

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This creamy Greek honey cheesecake pie features a tangy, ultra-smooth filling made with Greek yogurt and cream cheese, nestled in a nutty, aromatic toasted sesame graham cracker crust. Finished with a drizzle of honey and a sprinkle of sesame seeds, it’s a comforting, crowd-pleasing dessert inspired by classic Greek flavors.

Ingredients

Scale
  • 1 cup graham cracker crumbs (or digestive biscuits, finely crushed)
  • 1/4 cup toasted sesame seeds
  • 3 tablespoons granulated sugar
  • 1/4 cup unsalted butter, melted
  • Pinch of salt
  • 8 ounces cream cheese, softened
  • 1 cup plain Greek yogurt (full-fat)
  • 1/2 cup Greek honey (or any good-quality floral honey)
  • 2 large eggs, room temperature
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • Zest of 1 lemon (optional)
  • Pinch of salt
  • Additional Greek honey, for drizzling (optional)
  • Toasted sesame seeds or crushed pistachios, for garnish (optional)
  • Fresh berries or pomegranate seeds, for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Toast sesame seeds in a dry skillet over medium heat for 3-4 minutes until fragrant and golden.
  2. In a medium bowl, combine graham cracker crumbs, cooled toasted sesame seeds, 3 tablespoons sugar, melted butter, and a pinch of salt. Mix until the texture resembles damp sand.
  3. Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish or springform pan. Bake for 10 minutes until edges are golden and nutty. Cool completely.
  4. In a large bowl, beat softened cream cheese until smooth (about 2 minutes). Add Greek yogurt and mix until creamy. Add honey, 1/4 cup sugar, vanilla extract, lemon zest, and salt. Beat until silky and lump-free.
  5. Add eggs one at a time, mixing gently after each. Do not overmix.
  6. Pour filling into cooled crust and smooth the top. Bake for 30-35 minutes until edges are set and center has a slight wobble. Tent with foil if top browns too quickly.
  7. Remove from oven and cool on a rack for 1 hour. Refrigerate for at least 3 hours, preferably overnight.
  8. Before serving, drizzle with additional honey and sprinkle with toasted sesame seeds. Garnish with berries or pomegranate seeds if desired. Slice with a sharp knife, wiping clean between cuts.

Notes

For best results, use room temperature ingredients and avoid overmixing the filling. Toast sesame seeds carefully—they burn quickly. The pie is even better the next day as flavors meld. Can be made gluten-free or dairy-free with simple swaps. Store leftovers covered in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: cheesecake, Greek honey, sesame crust, dessert, pie, creamy, easy, family recipe, Greek yogurt, honey cheesecake, toasted sesame

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