Pistachio Cheesecake Bites (Printable)

Mini cheesecakes with a crunchy pistachio crust and pistachio-infused creamy filling, chilled to perfection.

# Components:

→ 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

# Method:

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, then 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 muffin cups (about 1 heaping tablespoon each) and 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; mix until well combined.
05 - Whip heavy cream to soft peaks. Gently fold whipped cream and optional lemon zest into the cream cheese mixture until smooth and airy.
06 - Spoon or pipe filling onto crusts, smoothing the tops.
07 - Refrigerate for at least 3 hours until firm.
08 - Remove bites carefully from the tin and garnish with chopped pistachios and optional toppings before serving.

# Expert Advice:

01 -
  • No oven required—just a refrigerator and 25 minutes of your time, which means you can make these while half-watching a movie.
  • The texture is exactly what people crave but rarely find: a crunchy, buttery base that gives way to something impossibly creamy.
  • Pistachio paste does something magical to cream cheese that regular extracts can't capture—it tastes like actual nuts, not an afterthought.
02 -
  • Softening your cream cheese really matters—if it's even slightly cold, it won't beat smooth and you'll end up with a lumpy filling no matter how long you mix.
  • Folding the whipped cream is where most people lose the airiness; use a gentle hand and stop as soon as you see no white streaks, even if it doesn't look perfectly combined.
  • These taste exponentially better if you give them the full 3 hours to chill; rushing to 2 hours and they'll be soft and slightly melty, which isn't the refined experience you're after.
03 -
  • Keep your cream cheese at room temperature for 30-45 minutes before starting; a cold block won't beat smooth no matter how hard you try.
  • Measure your powdered sugar by spooning it into the cup and leveling it off rather than scooping directly from the container, which compacts it and throws off your proportions.
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