Pistachio Cheesecake Bites (Printable)

Creamy mini cheesecakes with a crunchy pistachio crust and smooth 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

# How To Make It:

01 - Line a 12-cup mini muffin tin with paper liners or grease a silicone mold to facilitate removal.
02 - Pulse pistachios in a food processor until finely ground but not paste-like. Add graham cracker crumbs, sugar, and salt; pulse to combine. Incorporate melted butter, pulsing until the mixture resembles wet sand.
03 - Divide the crust mixture evenly among the muffin cups, approximately 1 heaping tablespoon per cup. Press firmly into the base using a spoon or the bottom of a small glass.
04 - Beat cream cheese in a bowl until smooth. Add powdered sugar, pistachio paste, and vanilla extract; beat until fully combined.
05 - Whip heavy cream separately to soft peaks. Gently fold whipped cream and lemon zest, if using, into the cream cheese mixture until smooth and airy.
06 - Spoon or pipe the filling onto the prepared crusts, smoothing the tops evenly.
07 - Refrigerate for a minimum of 3 hours to allow the filling to firm properly.
08 - Carefully remove bites from the tin and garnish with chopped pistachios and optional toppings before serving.

# Expert Tips:

01 -
  • No baking required, just chill time—perfect when your oven is already tied up.
  • Pistachio flavor tastes sophisticated and surprising, not like the same old vanilla cheesecake everyone expects.
  • Mini size means you can eat two without guilt, or save them for when guests arrive.
02 -
  • Cream cheese must be soft—cold cream cheese is the enemy and will give you a lumpy, grainy filling no matter how hard you mix.
  • Don't overbeat the filling after folding in the whipped cream, or you'll deflate all that lightness you worked to build.
  • The 3-hour chill time isn't negotiable if you want them to hold their shape; they'll be creamy in the middle but structurally sound.
03 -
  • Make pistachio paste at home by blending shelled pistachios for 10-15 minutes—it costs less and tastes fresher than store-bought.
  • If your filling seems too soft, refrigerate it for 15 minutes before filling the crusts—it'll spread more evenly and hold its shape better.
Return