Creamy Pistachio Cheesecake Bites (Printable)

Delight in mini creamy bites with a crunchy pistachio crust and smooth filling.

# Components:

→ 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

# Method:

01 - Line a 12-cup mini muffin tin with paper liners or use a silicone mold for easy removal.
02 - In a food processor, pulse pistachios until finely ground without forming a paste. Add graham cracker crumbs, sugar, and salt; pulse to combine. Add melted butter and pulse until mixture resembles wet sand.
03 - Divide the crust mixture evenly among the 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 in a mixing bowl until smooth. Add powdered sugar, pistachio paste, and vanilla extract; beat until combined thoroughly.
05 - Whip heavy cream to soft peaks in a separate bowl. 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.
07 - Refrigerate for at least 3 hours or until set.
08 - Carefully remove bites from the tin and garnish with chopped pistachios and preferred toppings before serving.

# Expert Advice:

01 -
  • No oven required—just a fridge and about 25 minutes of actual hands-on time.
  • Elegant enough to serve at dinner parties but easy enough that you won't stress about the outcome.
  • That pistachio-forward flavor tastes special without being complicated.
02 -
  • The cream cheese temperature matters more than you'd think—if it's cold, you'll get lumps that won't incorporate no matter how much you beat it.
  • Don't skip the folding step with the whipped cream; it's the difference between a dense mini cheesecake and one that feels almost cloud-like on your tongue.
  • Pistachio paste brands vary wildly in thickness, so if yours is very thick, the filling might be stiff; thin it with an extra tablespoon of heavy cream if needed.
03 -
  • Toast the chopped pistachios in a dry pan for a minute or two before garnishing—it brings out their flavor and gives them a little more presence on top.
  • If you want to make these gluten-free, just swap in gluten-free graham crackers; the rest stays exactly the same.
Return