Pistachio Cheesecake Bites (Print Version)

No-bake mini cheesecakes with crunchy pistachio crust and smooth pistachio filling for elegant bites.

# 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 - In a food processor, pulse pistachios 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 the crust mixture evenly among the muffin cups, about 1 heaping tablespoon per cup. Firmly press into the base using a spoon or the bottom of a small glass.
04 - Beat cream cheese until smooth in a mixing bowl. Add powdered sugar, pistachio paste, and vanilla; beat until well combined.
05 - Whip heavy cream in a separate bowl to soft peaks. Gently fold whipped cream and optional lemon zest into cream cheese mixture until smooth and airy.
06 - Spoon or pipe filling onto prepared crusts and smooth the tops.
07 - Refrigerate for at least 3 hours until firm.
08 - Carefully remove bites from the tin and garnish with chopped pistachios and optional toppings before serving.

# Additional Tips::

01 -
  • No baking means no heat, no stress, and perfect results even when your oven is acting temperamental.
  • They look fancy enough to impress anyone, but they're honestly easier to make than they appear.
  • The pistachio flavor is sophisticated without being overdone—it tastes like you actually know what you're doing.
02 -
  • The filling needs to be completely cold and set before you remove them from the tin, or they'll collapse like a failed soufflé—I learned this the hard way by trying to eat one after just two hours.
  • Room-temperature cream cheese is non-negotiable; cold cream cheese will give you a lumpy filling that no amount of beating will fix, so plan ahead.
  • The whipped cream is what makes these light and airy instead of dense, so don't skip that step or you'll have mini brick cheesecakes instead.
03 -
  • Toast your pistachios lightly in a dry pan before pulsing them for the crust—it wakes up their flavor in a way that changes the entire bite.
  • If you're making these for a fancy event, chill them overnight and pop them out of the tin just before guests arrive, so they have that perfect firmness and coldness that feels restaurant-quality.
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