Pistachio Cheesecake Bites (Printable Version)

Mini no-bake bites featuring a crunchy pistachio crust and creamy pistachio filling, chilled for a perfect treat.

# Ingredient List:

→ 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:

01 - Line a 12-cup mini muffin tin with paper liners or use a silicone mold for easy removal.
02 - In a food processor, pulse pistachios 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 the crust mixture evenly among muffin cups (about 1 heaping tablespoon per cup). Press firmly into the base using a spoon or the bottom of a small glass.
04 - In a mixing bowl, beat cream cheese until smooth. Add powdered sugar, pistachio paste, and vanilla extract; beat until well combined.
05 - In a separate bowl, whip heavy cream to soft peaks. Gently fold whipped cream and lemon zest (if using) into cream cheese mixture until smooth and airy.
06 - Spoon or pipe filling onto prepared crusts, smoothing the tops evenly.
07 - Refrigerate the bites for at least 3 hours, or until fully set.
08 - Carefully remove bites from the tin and garnish with chopped pistachios and optional toppings before serving.

# Expert Suggestions:

01 -
  • No-bake means you can make these while keeping your kitchen cool and your stress low.
  • They're small enough to pop in your mouth but fancy enough that people ask for the recipe.
  • The pistachio flavor feels sophisticated without requiring any special pastry skills.
02 -
  • Let your cream cheese sit at room temperature for at least 30 minutes—cold cream cheese will beat into lumpy sadness, no matter how hard you try.
  • Don't skip whipping the heavy cream into actual peaks; it's what makes the filling fluffy instead of dense and heavy.
  • If your pistachio paste looks separated or oily on top, stir it back together before using—that's just the natural nut oils doing their thing.
03 -
  • Use a piping bag to fill the bites instead of a spoon—it gives you control and makes them look bakery-quality.
  • If your filling is too soft, chill it for 15 minutes before filling; if it's too thick, let it sit at room temperature for a few minutes to loosen up.
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