Pistachio Cheesecake Bites (Print Version)

Mini cheesecakes featuring a crunchy pistachio crust and rich pistachio filling for a delightful bite-sized treat.

# 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 Steps:

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, sugar, and salt; pulse to combine.
03 - Add melted butter to the mixture and pulse until consistency resembles wet sand.
04 - Divide crust mixture evenly among muffin cups, approximately 1 heaping tablespoon each, pressing firmly into the base.
05 - Beat cream cheese until smooth, then add powdered sugar, pistachio paste, and vanilla extract; mix until well combined.
06 - Whip heavy cream to soft peaks and gently fold along with lemon zest into the cream cheese mixture until smooth and airy.
07 - Spoon or pipe the filling over the crust bases and smooth the tops evenly.
08 - Refrigerate for at least 3 hours until fully set.
09 - Remove bites carefully from the tin and garnish with chopped pistachios and optional toppings.

# Expert Hints:

01 -
  • No oven required—just a refrigerator and about twenty minutes of hands-on time.
  • The pistachio flavor feels sophisticated but tastes like something you'd happily eat straight from the tin.
  • Each bite is the perfect size for lingering over while catching up with friends over coffee.
02 -
  • The cream cheese has to be truly soft before beating, or you'll have lumps that no amount of mixing will fix—leave it on the counter for at least 30 minutes if it came straight from the refrigerator.
  • Folding the whipped cream is not the time to be aggressive; gentle under-and-over motions preserve the airiness that makes these bites feel light instead of dense.
  • Three hours is the minimum chill time, but overnight is even better because it gives everything time to fully set and the flavors time to meld.
03 -
  • Chill the empty mini muffin tin before adding the crust mixture—this sounds fussy but it helps everything set faster and more evenly.
  • If you can't find pistachio paste, natural almond butter with a handful of ground pistachios stirred in is a surprisingly good substitute that still tastes distinctly pistachio-forward.
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