Pistachio Cheesecake Bites (Print View)

Mini cheesecakes with a pistachio crust and smooth pistachio filling, ideal for elegant small desserts.

# 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

# Directions:

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 paste. Add graham cracker crumbs, sugar, and salt; pulse to combine. Incorporate melted butter by pulsing until the mixture resembles wet sand.
03 - Divide crust mixture evenly among muffin cups, about 1 heaping tablespoon each. Press firmly into the base using a spoon or glass bottom.
04 - Beat softened cream cheese until smooth. Add powdered sugar, pistachio paste, and vanilla extract; beat until thoroughly combined.
05 - Whip heavy cream to soft peaks in a separate bowl. Gently fold whipped cream and lemon zest into cream cheese mixture until smooth and airy.
06 - Spoon or pipe filling over crust layers, smoothing the tops evenly.
07 - Refrigerate for at least 3 hours until filling is set.
08 - Remove bites carefully from tin. Garnish each with chopped pistachios and optional toppings before serving.

# Expert Advice:

01 -
  • No baking required, just chilling, which means less kitchen heat and more time to focus on the magic of layering flavors.
  • The contrast between a crunchy, nutty crust and a cloud-soft filling hits that sweet spot between indulgent and light.
  • They're small enough to serve at parties but impressive enough that people assume you spent hours on them.
02 -
  • Don't skip softening your cream cheese—I learned this the hard way when cold cheese left visible chunks that never fully incorporated, and the texture was grainy instead of silky.
  • The lemon zest is optional but genuinely transformative; it cuts through the richness and brings out the pistachio's natural brightness in a way that feels almost magical.
  • Heavy cream must be whipped to soft peaks, not stiff peaks, or you'll end up with a dense filling that tastes more like pistachio mousse than creamy cheesecake.
03 -
  • Make your own pistachio paste by blending shelled pistachios in a food processor until creamy—it's fresher and more vibrant than many store-bought versions.
  • If you don't have mini muffin tins, use a standard muffin tin and make six larger bites instead, adjusting chilling time slightly.
  • For a gluten-free version, use gluten-free graham crackers and the recipe remains exactly the same.
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