Creamy Pistachio Cheesecake Bites (Printable)

Mini creamy pistachio bites with crunchy crust and rich filling, ideal for an elegant sweet treat.

# 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

# Directions:

01 - Line a 12-cup mini muffin tin with paper liners or grease a silicone mold to ensure easy removal.
02 - Pulse shelled pistachios in a food processor until finely ground but not a paste. Add graham cracker crumbs, sugar, and salt; pulse to combine. Add melted butter and pulse until mixture resembles wet sand.
03 - Divide crust mixture evenly among muffin cups (approximately 1 heaping tablespoon each) and press firmly into the base using a spoon or bottom of a small glass.
04 - Beat softened cream cheese until smooth. Incorporate powdered sugar, pistachio paste, and vanilla extract; mix until thoroughly combined.
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 light and airy.
06 - Spoon or pipe filling onto crust bases, smoothing the tops evenly.
07 - Refrigerate for at least 3 hours until the filling is fully set.
08 - Carefully remove cheesecake bites from tin and garnish with chopped pistachios and optional toppings.

# Expert Advice:

01 -
  • They look like you spent hours in a pastry kitchen, but you're done in 25 minutes of actual work.
  • No oven required—just a food processor and patience while they chill, which means you can make these during the hottest months without heating up your kitchen.
  • The pistachio flavor is subtle and sophisticated, not overwhelming, which somehow makes people eat more of them than they planned.
02 -
  • Do not skip softening your cream cheese—a cold block will leave you with a lumpy filling no matter how hard you beat it, and no amount of folding will fix it afterward.
  • Whip your cream only to soft peaks; over-whip it and you'll have butter, under-whip it and the filling won't have that ethereal lightness that makes people say yes to seconds.
  • These keep beautifully refrigerated for three days, but they don't freeze well because the texture changes once thawed, so plan to eat them fresh.
03 -
  • Make your pistachio paste from scratch by blending shelled pistachios until they release their oils and become smooth—it's fresher, more vibrant, and costs half the price of store-bought.
  • Keep parchment liners in your muffin tin even after filling; they're insurance against any sticking and make removal foolproof.
  • Serve these straight from the refrigerator—they're at their best when they're cold and just slightly firm to the bite, not room temperature and soft.
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