Description
These Creamy Pistachio Cheesecake Bites are delightful mini desserts featuring a crunchy pistachio and graham cracker crust topped with a silky pistachio-flavored cream cheese filling. Perfectly portioned for a crowd, these no-bake cheesecake bites combine rich flavors with a refreshing touch of lemon zest and elegant garnishes like white chocolate shavings or dried rose petals, making them an irresistible treat for any occasion.
Ingredients
Scale
Crust
- 1 cup shelled unsalted pistachios
- 1/2 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt
Filling
- 8 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1/4 cup heavy cream
- 1/3 cup pistachio paste or smooth pistachio butter
- 1 teaspoon vanilla extract
- Zest of 1/2 lemon (optional)
Garnish
- 2 tablespoons chopped pistachios
- Optional white chocolate shavings or dried rose petals
Instructions
- Prepare the Mini Muffin Tin: Line a 12-cup mini muffin tin with paper liners or grease a silicone mold to ensure the cheesecake bites release easily after chilling.
- Make the Pistachio Crust: Pulse the shelled pistachios in a food processor until finely ground but not turned into a paste. Add graham cracker crumbs, granulated sugar, and a pinch of salt, then pulse again to combine evenly. Pour in the melted butter and pulse until the mixture resembles wet sand.
- Form Crust Bases: Divide the crust mixture evenly among the muffin cups, about one heaping tablespoon per cup. Press firmly into the base using the back of a spoon or the bottom of a small glass to create compact crusts.
- Prepare the Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar, pistachio paste, and vanilla extract, mixing until fully combined and uniform in texture.
- Whip Cream and Fold: In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream and lemon zest, if using, into the cream cheese mixture to lighten the filling and add a delicate citrus aroma.
- Assemble Cheesecake Bites: Spoon or pipe the pistachio cream cheese filling onto the prepared pistachio crusts, smoothing the top evenly to create a neat finish.
- Chill to Set: Refrigerate the assembled cheesecake bites for at least 3 hours to allow the filling to fully set and develop flavors.
- Garnish Before Serving: Carefully remove the cheesecake bites from the tin or mold. Garnish each bite with chopped pistachios and optional toppings like white chocolate shavings or dried rose petals for an elegant presentation.
Notes
- Use paper liners or silicone molds to make removing the cheesecake bites easier and cleaner.
- Pulse the pistachios carefully to avoid turning them into paste; you want a sandy texture for the crust.
- For a dairy-free version, substitute cream cheese and heavy cream with vegan alternatives.
- Chilling time is crucial to let the filling set properly; avoid rushing this step.
- Adding lemon zest is optional but recommended for a subtle citrus brightness that complements the pistachio flavor.
- Store leftover cheesecake bites in an airtight container in the refrigerator for up to 3 days.
