Pistachio Cheesecake Bites (Printable Version)

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

# 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

# Steps to Follow:

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 without turning into paste. Add graham cracker crumbs, sugar, and salt; pulse to combine. Pour in melted butter and pulse until mixture resembles wet sand.
03 - Evenly divide the crust mixture among muffin cups, about 1 heaping tablespoon each. Press firmly into the base using a spoon or the bottom of a small glass.
04 - Beat cream cheese until smooth. Incorporate powdered sugar, pistachio paste, and vanilla extract until well combined.
05 - Whip heavy cream to soft peaks in a separate bowl. Gently fold whipped cream and optional lemon zest into the cream cheese mixture until smooth and airy.
06 - Spoon or pipe filling onto prepared crusts, smoothing the top surfaces.
07 - Refrigerate for at least 3 hours until firm.
08 - Carefully remove bites from tin and garnish with chopped pistachios and optional toppings before serving.

# Additional Tips::

01 -
  • No oven required—just a food processor and a bit of patience while they chill, making them perfect for hot days or when your kitchen doesn't need more heat.
  • The pistachio flavor is sophisticated but not overwhelming, hitting that sweet spot between "homemade" and "restaurant-worthy" without any fussing.
  • They're naturally portion-controlled little bites that feel indulgent while actually being light enough to enjoy without guilt.
02 -
  • Room-temperature cream cheese is non-negotiable—cold cream cheese will resist mixing and leave you with an uneven, lumpy filling that no amount of beating can fix.
  • Whipping the heavy cream separately and then folding it in is the secret to getting that light, mousse-like texture; if you skip this step and just stir everything together, your filling will be dense and heavy instead of cloud-like.
  • The 3-hour chill time is minimum—rushing this means you'll pull soft, unstable bites from the tin that fall apart when you try to garnish them.
03 -
  • Invest in a silicone mini muffin mold instead of paper liners if you make these regularly—it eliminates any removal anxiety and creates perfect, uniform bites every time.
  • Make your pistachio paste ahead of time and store it in a jar; having it ready means you can throw these together in 25 minutes whenever the craving hits, with most of the work being the chilling time.
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