Creamy Pistachio Cheesecake Bites (Print)

No-bake mini cheesecakes with pistachio crust and creamy pistachio filling, perfect for bite-sized indulgence.

# Ingredients:

→ Pistachio Crust

01 - 1 cup shelled unsalted pistachios (120 g)
02 - 1/2 cup graham cracker crumbs (60 g)
03 - 3 tablespoons unsalted butter, melted (40 g)
04 - 2 tablespoons granulated sugar (25 g)
05 - Pinch of salt

→ Cheesecake Filling

06 - 8 ounces cream cheese, softened (225 g)
07 - 1/3 cup powdered sugar (40 g)
08 - 1/4 cup heavy cream (60 ml)
09 - 1/3 cup pistachio paste or smooth pistachio butter (80 g)
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

# Directions:

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 a paste. Add graham cracker crumbs, sugar, and salt; pulse to combine. Incorporate melted butter and pulse until the texture resembles wet sand.
03 - Divide crust mixture evenly among muffin cups, about 1 heaping tablespoon per cup, pressing firmly into the bottom using a spoon or small glass.
04 - Beat cream cheese until smooth. Add powdered sugar, pistachio paste, and vanilla extract; mix until fully combined.
05 - Whip heavy cream to soft peaks. Gently fold whipped cream and lemon zest, if using, into the cream cheese mixture until smooth and airy.
06 - Spoon or pipe the filling onto the crust in each muffin cup, smoothing the tops evenly.
07 - Refrigerate for at least 3 hours until the filling is firm.
08 - Remove bites from the tin carefully and garnish with chopped pistachios and optional toppings before serving.

# Expert Tips:

01 -
  • No baking required means you can make these while finishing other things, and they feel somehow more special because of that restraint.
  • The pistachio flavor is genuine and deep, not watered down or artificial—it tastes like you actually know your way around good ingredients.
  • A single bite feels indulgent without the guilt, which means you can make a whole batch without hesitation.
02 -
  • Don't overwork the pistachio paste into the cream cheese—beat just until combined or you'll knock out the airiness you worked to create with the whipped cream.
  • If your cream cheese isn't soft when you start, the mixture won't be smooth no matter how long you beat it, so let it sit on the counter for a few minutes first.
  • The 3-hour chill isn't a suggestion; it's the moment when everything transforms from soft mixture to that perfect, clean slice.
03 -
  • Softening cream cheese in the microwave for 5–10 second bursts is faster than waiting and eliminates lumps from the start.
  • Whip your heavy cream in a chilled bowl and with chilled beaters, and it'll reach soft peaks faster and more reliably every single time.
Back