Pistachio Cheesecake Bites (Print Version)

No-bake mini cheesecakes with pistachio crust and smooth pistachio-infused filling, chilled to perfection.

# Ingredient List:

→ Pistachio Crust

01 - 1 cup shelled unsalted pistachios
02 - 1/2 cup graham cracker crumbs
03 - 3 tablespoons unsalted butter, melted
04 - 2 tablespoons granulated sugar
05 - Pinch of salt

→ Cheesecake Filling

06 - 8 ounces cream cheese, softened
07 - 1/3 cup powdered sugar
08 - 1/4 cup heavy cream
09 - 1/3 cup pistachio paste or smooth pistachio butter
10 - 1 teaspoon vanilla extract
11 - Zest of 1/2 lemon (optional)

→ Garnish

12 - 2 tablespoons chopped pistachios
13 - Optional: white chocolate shavings or dried rose petals

# How-To Steps:

01 - Line a 12-cup mini muffin tin with paper liners or use a silicone mold for easy removal.
02 - Pulse shelled pistachios in a food processor until finely ground but not pasty. Add graham cracker crumbs, sugar, and salt; pulse to combine. Incorporate melted butter and pulse until the mixture resembles wet sand.
03 - Evenly divide the crust mixture among the muffin cups, about 1 heaping tablespoon per cup, and press firmly into the base using a spoon or the bottom of a small glass.
04 - Beat cream cheese in a mixing bowl until smooth. Add powdered sugar, pistachio paste, and vanilla extract; beat until thoroughly combined.
05 - Whip heavy cream to soft peaks in a separate bowl. Gently fold whipped cream and lemon zest, if using, into the cream cheese mixture until smooth and airy.
06 - Spoon or pipe the pistachio cheesecake filling onto the crusts in the molds, smoothing the tops.
07 - Refrigerate for at least 3 hours, or until the cheesecake bites are firm.
08 - Carefully remove chilled bites from the tin and garnish with chopped pistachios and optional toppings before serving.

# Helpful Tips:

01 -
  • No oven required—just a fridge and about 25 minutes of actual work time.
  • That creamy, nutty filling tastes expensive but costs way less than buying fancy desserts.
  • They look elegant enough for company but honestly simple enough that a curious kid can help press the crusts.
  • Pistachio flavor is subtle and sophisticated, nothing cloying or over-sweetened.
02 -
  • Softening your cream cheese is non-negotiable—cold cream cheese will never blend smoothly, and you'll end up with a lumpy filling.
  • The whipped cream is what makes these light and not heavy; if you skip it or don't whip it enough, they become dense and chalky.
  • Don't skip the pressing step on the crust; a loose crust falls apart when you try to remove the bites from the tin.
03 -
  • If your pistachio paste is thick or separated, stir it well before measuring; the consistency changes everything in your filling texture.
  • A small offset spatula is a game changer for smoothing the filling tops and getting the bites cleanly out of the tin afterward.
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