Pistachio Cheesecake Bites (Print Version)

No-bake creamy bites with crunchy pistachio crust and luscious pistachio filling, ideal for an elegant dessert.

# 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 Make It:

01 - Line a 12-cup mini muffin tin with paper liners or use a silicone mold to facilitate easy 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 and pulse until mixture resembles wet sand.
03 - Divide the crust mixture evenly among the cups, approximately one heaping tablespoon per cup, and press firmly into the base using a spoon or the bottom of a small glass.
04 - Beat softened cream cheese in a mixing bowl until smooth. Add powdered sugar, pistachio paste, and vanilla extract; continue beating until fully combined.
05 - Whip heavy cream to soft peaks separately. Gently fold the whipped cream and lemon zest (if using) into the cream cheese mixture until smooth and airy.
06 - Spoon or pipe the filling evenly onto the prepared crusts, smoothing the tops.
07 - Refrigerate for at least 3 hours until fully set.
08 - Carefully remove bites from the tin and garnish with chopped pistachios and optional toppings before serving.

# Additional Tips::

01 -
  • No baking means you can make these while your kitchen stays cool, perfect for warm afternoons or last-minute entertaining.
  • That pistachio flavor doesn't whisper—it announces itself in every creamy, elegant bite.
  • The contrast between the crunchy crust and silky filling never gets old, no matter how many times you make them.
02 -
  • Your cream cheese absolutely must be softened—I learned this the expensive way by trying to rush it, and the filling ended up lumpy and separated.
  • Soft peaks on whipped cream are what you want; overwhip it even slightly and you'll be folding in a texture that's almost grainy instead of airy.
  • These stay best in the coldest part of your refrigerator because the filling is delicate and softens quickly at warmer temperatures.
03 -
  • If your pistachio paste seems thick or grainy, a teaspoon of cream or milk mixed in smooths everything out without changing the flavor.
  • White chocolate shavings or dried rose petals look beautiful on top, but they're entirely optional—sometimes the scattered green of chopped pistachios is all these bites need to feel special.
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