Pistachio Cheesecake Bites (Printable)

Mini no-bake bites with a crunchy pistachio base and smooth, luscious filling.

# 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 ensure easy removal.
02 - Pulse shelled pistachios in a food processor until finely ground but not pasty. Add graham cracker crumbs, sugar, and salt; pulse to combine. Incorporate melted butter and pulse until mixture resembles wet sand.
03 - Divide crust mixture evenly among muffin cups, about 1 heaping tablespoon per cup, pressing firmly into the base with a spoon or the bottom of a small glass.
04 - Beat cream cheese until smooth in a mixing bowl. Add powdered sugar, pistachio paste, and vanilla extract; mix until fully combined.
05 - Whip heavy cream in a separate bowl to soft peaks. Gently fold whipped cream and optional lemon zest into the cream cheese mixture until smooth and airy.
06 - Spoon or pipe the filling onto pistachio crusts in the muffin tin, smoothing the surface.
07 - Refrigerate for at least 3 hours or until fully set.
08 - Carefully remove bites from tin and garnish with chopped pistachios and optional toppings before serving.

# Expert suggestions:

01 -
  • No oven required, which means a cool kitchen and zero stress on hot days.
  • These bites feel restaurant-worthy but taste like someone who actually cares made them just for you.
  • The pistachio paste does all the heavy lifting for flavor, so there's no second-guessing yourself.
02 -
  • If your cream cheese isn't soft when you start, you'll spend ten minutes trying to beat out lumps that never quite disappear, so trust the 30-minute rest on the counter.
  • Overbeating the heavy cream turns it grainy and separates, so stop the moment it reaches soft peaks and resist the temptation to keep whipping.
03 -
  • If the pistachio paste is separated with oil on top, stir it back in before measuring so the filling has the right texture and moisture balance.
  • Invest in paper liners that are actually sized for mini muffin tins, because the wrong size will give you a headache when you're trying to remove them.
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