Creamy Pistachio Cheesecake Bites (Printer-Friendly)

Mini no-bake cheesecakes with a crunchy pistachio crust and smooth pistachio filling in bite-sized form.

# What You Need:

→ 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 Cook:

01 - Line a 12-cup mini muffin tin with paper liners or use a silicone mold for easy removal.
02 - Pulse 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 mixture resembles wet sand.
03 - Distribute the crust mixture evenly among muffin cups, approximately 1 heaping tablespoon each. Firmly press the mixture into the base using a spoon or the bottom of a glass.
04 - Beat cream cheese until smooth. Add powdered sugar, pistachio paste, and vanilla extract; combine thoroughly.
05 - Whip heavy cream to soft peaks. Gently fold whipped cream and lemon zest into the cream cheese mixture until smooth and airy.
06 - Spoon or pipe the filling over the prepared crusts, smoothing the tops evenly.
07 - Refrigerate for a minimum of 3 hours or until fully set.
08 - Remove bites carefully from the tin and garnish with chopped pistachios and optional toppings before serving.

# Expert Advice:

01 -
  • No baking required, which means no oven anxiety and a cooler kitchen on hot days.
  • They look impressively elegant but taste homemade in the best possible way.
  • The pistachio flavor is sophisticated enough to serve at dinner parties but simple enough for a solo afternoon treat.
02 -
  • The cream cheese must be softened or it will refuse to blend smoothly and create a grainy filling that no amount of beating will fix.
  • Whip the heavy cream to soft peaks, not stiff peaks, or the filling becomes dense and loses its cloud-like texture.
  • The pistachio paste is non-negotiable for authentic flavor; regular butter or oil won't give you that rich, distinctive taste.
03 -
  • If you can't find pistachio paste, make your own by processing shelled pistachios for five to seven minutes until they release their oils and become creamy.
  • A squeeze of fresh lemon zest is the secret ingredient that makes people ask what they're tasting—it brightens everything without tasting obviously citrus.
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