Pistachio Cheesecake Bites (Printable)

No-bake creamy mini cheesecakes with pistachio crust and filling, ideal for elegant bite-sized treats.

# What You 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 to ensure easy removal of the bites.
02 - Pulse pistachios in a food processor until finely ground without turning to paste; add graham cracker crumbs, sugar, and salt, pulsing to combine. Pour in melted butter and pulse until the mixture resembles wet sand.
03 - Distribute the crust mixture evenly among the muffin cups, approximately 1 heaping tablespoon per cup, pressing firmly with a spoon or the bottom of a small glass.
04 - Beat cream cheese until smooth, then add powdered sugar, pistachio paste, and vanilla extract; continue beating until fully combined.
05 - Whip heavy cream to soft peaks in a separate bowl, gently fold into the cream cheese mixture along with lemon zest if using, until airy and smooth.
06 - Spoon or pipe the filling onto the crust bases, smoothing the surface evenly.
07 - Refrigerate for at least 3 hours to allow the cheesecake bites to firm up.
08 - Carefully remove bites from the tin and garnish with chopped pistachios and optional toppings before serving.

# Expert Advice:

01 -
  • No oven means no stress, just a little patience while they chill into creamy perfection.
  • The pistachio flavor is gentle but unmistakable, like a whisper of something elegant in every bite.
  • Theyre small enough to feel indulgent without the guilt of a full slice.
  • The crust stays crunchy even after hours in the fridge, which honestly surprised me the first time.
02 -
  • If your cream cheese isnt softened, youll end up with lumps that no amount of beating will fix, so let it sit out for at least 30 minutes.
  • Dont skip pressing the crust firmly, or it will crumble apart when you try to remove the bites.
  • Whip the heavy cream just to soft peaks, because over-whipping makes it grainy and hard to fold smoothly.
  • If you cant find pistachio paste, blend shelled pistachios with a tiny drizzle of neutral oil until smooth, it works beautifully.
03 -
  • Use a piping bag with a round tip to fill the cups evenly and give them a polished, bakery-style look.
  • If the filling feels too thick to fold smoothly, add a teaspoon of heavy cream at a time until it loosens up just enough.
  • Chill the mixing bowl and beaters for a few minutes before whipping the cream, it helps it reach soft peaks faster and more reliably.
  • For deeper pistachio flavor, toast the nuts lightly before grinding, but let them cool completely or the butter will melt too soon.
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