Pistachio Cheesecake Bites (Print Version)

Creamy no-bake minis with pistachio crust and luscious pistachio filling for a delightful dessert bite.

# 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 oz 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 Steps:

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 pasty. Add graham cracker crumbs, sugar, and salt; pulse to combine. Pour in melted butter and pulse until the mixture resembles wet sand.
03 - Distribute crust mixture evenly among muffin cups, approximately 1 heaping tablespoon each. Press firmly into the base with a spoon or small glass bottom.
04 - Beat softened cream cheese until smooth. Add powdered sugar, pistachio paste, and vanilla extract; mix until fully combined.
05 - Whip heavy cream to soft peaks separately. Gently fold whipped cream and optional lemon zest into cream cheese mixture until smooth and airy.
06 - Spoon or pipe the filling evenly over the crusts, smoothing the surfaces.
07 - Refrigerate for at least 3 hours until set.
08 - Carefully remove bites from the tin and top with chopped pistachios and optional decorations before serving.

# Expert Tips:

01 -
  • They're genuinely elegant without the fuss—no oven, no stress, just beautiful little bites that taste like you spent hours on them.
  • The pistachio flavor comes through in every layer, that subtle nuttiness that makes people ask what the secret ingredient is.
  • They disappear fast at gatherings, which is either a compliment or a warning depending on how you look at it.
02 -
  • Your cream cheese absolutely must be soft, or you'll be fighting lumps no matter how long you beat it—take it out of the fridge 30 minutes before you start.
  • Don't overwhip the heavy cream; soft peaks are your friend, because overmixing turns your light filling into something grainy and separated.
  • The crust needs to be pressed firmly enough that it holds together when you bite into it, but not so hard that it becomes compacted and dense.
03 -
  • If your pistachio paste seems thick, a tablespoon of heavy cream mixed in before you start beating the filling will make it easier to incorporate and keep the filling smooth.
  • A squeeze of lemon zest is optional but genuinely transformative—it lifts the pistachio flavor and keeps the whole thing from tasting heavy or one-note.
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