Pistachio Cheesecake Bites (Printable)

No-bake creamy mini cheesecakes with a crunchy pistachio crust and smooth 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 - 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 shelled 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 - Divide crust mixture evenly among muffin cups, about 1 heaping tablespoon per cup. Firmly press into bases using a spoon or the bottom of a small glass.
04 - Beat softened cream cheese until smooth. Add powdered sugar, pistachio paste, and vanilla extract; beat until fully combined.
05 - Whip heavy cream 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, smoothing tops. Refrigerate for at least 3 hours until set.
07 - Carefully remove bites from the tin and garnish with chopped pistachios and optional toppings before serving.

# Expert Tips:

01 -
  • They're elegant enough to impress at a dinner party yet simple enough to make on a weeknight without breaking a sweat.
  • No oven required—just a food processor, a mixing bowl, and your refrigerator doing the heavy lifting.
  • Pistachio paste transforms something ordinary into something that tastes like you spent hours perfecting it.
02 -
  • Softening the cream cheese is non-negotiable—cold cream cheese won't beat smoothly and you'll end up with a lumpy filling that feels grainy rather than luxurious.
  • Don't over-whip the heavy cream or it will turn to butter; soft peaks are your stopping point, with a texture somewhere between whipped and liquid.
  • Lemon zest is subtle but crucial—it brightens the pistachio flavor and prevents the bites from tasting heavy or one-dimensional.
03 -
  • Measure your pistachio paste by weight if possible—it's denser than you'd expect, and a scale removes guesswork about whether you've added enough.
  • The secret to a crust that holds together without being hard is finding that sweet spot between moisture and compression; press firmly but not so hard you're creating a brick.
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