Pistachio Cheesecake Bites (Print Version)

Mini cheesecakes with a crunchy pistachio crust and smooth pistachio-infused filling, perfect for a bite-sized dessert.

# What You Need:

→ Pistachio Crust

01 - 1 cup shelled unsalted pistachios
02 - 1/2 cup graham cracker crumbs
03 - 3 tbsp unsalted butter, melted
04 - 2 tbsp 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 tsp vanilla extract
11 - Zest of 1/2 lemon (optional)

→ Garnish

12 - 2 tbsp 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 a paste. Add graham cracker crumbs, granulated sugar, and salt, then pulse to combine. Incorporate melted butter by pulsing until mixture resembles wet sand.
03 - Divide crust mixture evenly among muffin cups, roughly 1 heaping tablespoon each, pressing firmly into the bottom with a spoon or small glass.
04 - Beat cream cheese until smooth. Add powdered sugar, pistachio paste, and vanilla extract; mix thoroughly.
05 - Whip heavy cream to soft peaks and gently fold it along with lemon zest (if using) into the cream cheese mixture until smooth and airy.
06 - Spoon or pipe the filling onto each crust, smoothing the tops evenly.
07 - Refrigerate bites for at least 3 hours until fully set.
08 - Remove bites carefully from tin and garnish with chopped pistachios and optional toppings before serving.

# Expert Advice:

01 -
  • No oven means no stress, and the pistachios bring a sophisticated flavor without any fussiness.
  • They hold their shape beautifully and look bakery-level fancy with almost no effort.
  • The creamy filling melts on your tongue while the crust stays crunchy and nutty.
  • You can make them a day ahead and pull them out right before guests arrive.
02 -
  • If your cream cheese isn't fully softened, you'll end up with lumps no amount of beating will fix—patience here saves everything.
  • Don't skip whipping the heavy cream separately and folding it in—mixing it all together at once makes the filling dense and heavy instead of light.
  • Press the crust down hard enough that it sticks together, or it'll crumble when you bite into it.
03 -
  • Run your knife under hot water before slicing or removing the bites for the cleanest edges.
  • If the filling looks too thick, add a teaspoon of heavy cream at a time until it's smooth and pipeable.
  • Use a piping bag with a round tip to fill the cups neatly—it's faster and looks more polished than spooning.
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