Pistachio Cheesecake Bites (Printable version)

No-bake mini cheesecakes with crunchy pistachio crust and luscious pistachio filling.

# What You'll 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 - White chocolate shavings or dried rose petals (optional)

# 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. Add melted butter and pulse until mixture resembles wet sand.
03 - Divide crust mixture evenly among muffin cups (about 1 heaping tablespoon each). Press firmly into the base using a spoon or bottom of a small glass.
04 - Beat cream cheese until smooth. Add powdered sugar, pistachio paste, and vanilla extract; beat until well combined.
05 - Whip heavy cream to soft peaks. Gently fold whipped cream and lemon zest into cream cheese mixture until smooth and airy.
06 - Spoon or pipe filling over crusts, smoothing the tops.
07 - Refrigerate for at least 3 hours until set.
08 - Remove bites carefully from tin and garnish with chopped pistachios and optional toppings.

# Expert Tips:

01 -
  • No oven required, which means a cool kitchen and no stress on summer days.
  • Each bite is packed with that nutty, sophisticated pistachio flavor that feels fancy but tastes simple and honest.
  • They're impossible to mess up, even if you're new to no-bake desserts.
02 -
  • Your cream cheese absolutely must be softened, or you'll end up with tiny lumps that no amount of mixing will fix—take it out of the fridge thirty minutes before you start.
  • Don't skip folding the whipped cream gently; aggressive mixing deflates it and you lose that airy, mousse-like texture that makes these so special.
03 -
  • If your pistachio paste seems thick, a tablespoon of heavy cream whisked in beforehand makes it easier to blend with the cream cheese and keeps the filling perfectly smooth.
  • Lemon zest is optional but truly transformative—it's the difference between a good bite and one people actually remember and ask you about later.
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