Pistachio Cheesecake Bites (Printable View)

No-bake mini cheesecakes with crunchy pistachio crust and smooth pistachio-infused 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 - Optional: white chocolate shavings or dried rose petals

# How To Make It:

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, granulated sugar, and salt; pulse to combine. Add melted butter and pulse until the mixture resembles wet sand.
03 - Divide the crust mixture evenly among muffin cups, about 1 heaping tablespoon each. Press firmly into bases 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 fully combined.
05 - Whip heavy cream to soft peaks in a separate bowl. Gently fold the whipped cream and lemon zest (if using) into the cream cheese mixture until smooth and airy.
06 - Spoon or pipe the filling onto each crust, smoothing the surface.
07 - Refrigerate for at least 3 hours to firm up the cheesecake bites.
08 - Carefully remove bites from the tin and garnish with chopped pistachios and optional toppings before serving.

# Best Practices:

01 -
  • No oven required—just a food processor, a couple of bowls, and patience, making it perfect when your kitchen is already maxed out.
  • The flavor is sophisticated enough to impress but the technique is forgiving enough that you can't really mess it up.
  • They disappear faster than you'd expect, which is either a win for you or a sign you should make a double batch.
02 -
  • Don't skip the step of beating the cream cheese alone first—it prevents lumps that no amount of folding will fix later.
  • Softening the cream cheese at room temperature for 30 minutes before you start makes everything mix more smoothly than trying to beat cold cream cheese.
  • The whipped cream is what makes these airy instead of dense, so don't skip that step or try to use whipped cream in a can—it won't fold in the same way.
03 -
  • If your food processor is small, you might need to grind the pistachios in two batches to get them evenly finely ground—rushing this step can leave you with some chunks and some powder.
  • Lemon zest is optional but genuinely worth adding because it cuts through the richness and makes the pistachio flavor pop without tasting citrusy.
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