Mini Pistachio Cheesecakes
These mini pistachio cheesecakes don’t just beg to be devoured, they promise all the cheesecake comfort, but with a lighter, greener punch. I’m completely obsessed.
They’re creamy, soft, and the colors? Pastel goodness meets pistachio heaven.
They hit that sweet spot between elegant party treat and sneaky midnight snack.
Save for later:
Don’t even get me started on how handy they are for portion control. (Or at least they pretend to help, until you eat three in a row.)
Plus, pistachio lovers, you’ll feel seen. These green gems pack big flavor. And, fair warning, they disappear FAST at gatherings.
Ingredients
Let’s break down what you’ll need for a batch of 12 mini cheesecakes. Each item pulls its weight for big taste, easy assembly, and happy bellies. Got allergies or diet goals? I’ll share swaps you can try.
- Almond flour (1 cup / 96g)
The subtle, nutty base. I love almond flour for its gentle taste and natural gluten-freeness. Pressed into the pan, it’s almost like shortbread but softer. - Maple syrup (2 tbsp / 30ml)
Melty, golden, and naturally sweet. Maple syrup binds the crust and brings a warm, earthy flavor. - Melted coconut oil (2 tbsp / 30ml)
Adds moisture and makes the crust stick together perfectly. It has a faint coconut taste that works well with pistachios. - Ground cinnamon (½ tsp / 1g)
Just a hint. It wakes up the nuts and makes the crust interesting. - Sea salt (pinch)
Don’t skip it! Salt in dessert is like the friend who makes every party better.
For the creamy pistachio-packed filling:
- Cream cheese, room temp (8oz / 226g)
Full-bodied and tangy. Room temperature is a must or you’ll get lumps. - Plain Greek yogurt (½ cup / 120g)
Adds creamy tang with less richness than all-cream-cheese. It also gives a light, almost fluffy finish. - Honey or agave syrup (⅓ cup / 80ml)
This is your sweetener—go with honey for more floral notes, or agave for cleaner sweetness. - Vanilla extract (½ tsp / 2.5ml)
You know why this is here. Vanilla just rounds everything out. - Almond extract, optional (¼ tsp / 1.25ml)
I add this when I want to dial up the nuttiness. Use with caution—it’s strong, but magic. - Finely ground pistachios (½ cup / 60g) + extra for garnish
The heart of the recipe! Grinding shelled pistachios in a food processor works well. You want them fine but not powdery, for a good chew. - Unsweetened pistachio butter (2 tbsp / 30g) (or almond butter)
Pistachio butter gives deep flavor and smoooooth texture. Can’t find it? Almond or cashew butter works in a pinch. - Juice of ½ lemon (about 1 tbsp / 15ml)
A dash of brightness that wakes up all the flavors.
How to Make Mini Pistachio Greek Yogurt Cheesecakes
Mini cheesecakes can sound like a chore, but honestly, they’re about as chill as it gets. Here’s how to whip up a batch that makes you look like you’ve got dessert superpowers.
Making the Pistachio Crust
You know those dessert crusts that peel away from the filling or crumble right to dust? Not here.
In a medium bowl, stir together the almond flour, maple syrup, melted coconut oil, cinnamon, and a pinch of sea salt.
Tip: If you see little damp clumps, you’re on track. You want a sandcastle-level moisture—crumbly but sticky.
Line a 12-cup muffin tin with paper liners. Don’t skip the liners or you’ll lose half your crust later.
Drop a tablespoon of the mixture into each liner. Press it in firmly with the bottom of a small glass or your fingers.
Pop the pan in the fridge while you prep the filling. This keeps the crust solid.
If you’re feeling spicy, a dash of cardamom or a sprinkle of crushed pistachios in the crust takes it next-level.
Preparing the Greek Yogurt Cheesecake Filling
This is where the magic happens. You want everything silky, light, and green-flecked with pistachios.
- Grab your favorite mixing bowl and a hand mixer (or stand mixer).
- Beat the cream cheese until it’s smooth and creamy (no lumps, please). Scrape the bowl often.
- Add in Greek yogurt, honey or agave, vanilla, almond extract (if using), pistachio butter, and lemon juice.
Beat again, just until it’s airy and fluffy. - Gently fold in your ground pistachios.
Folding (instead of beating) keeps the batter light and fluffy, with little pops of green in each bite.
Flavor tip: Taste it! Need more lemon? Add a squeeze. Too sweet? Sneak in a pinch more salt.
Assembling and Baking the Mini Cheesecakes
Here’s where you start to feel like a pro. Keep things easy and relaxed.
Spoon the filling evenly over the chilled crusts. Each liner should look full, with smooth, even tops. Smooth the surface of each mound with the back of a spoon or offset spatula.
There’s no actual baking here—the fridge does all the work.
Chill for at least 4 hours, or (honestly the best) overnight. The filling sets up soft but sliceable.
Chilling, Garnishing, and Serving Tips
Patience is your friend. The longer these chill, the better the texture. (It’s tough, but try to wait. Worth it, promise.) Once set, lift out the cheesecakes and peel off the liners.
Sprinkle chopped pistachios on top for crunch and color. Add fresh raspberries or a tiny spoonful of Greek yogurt for flair.
Serving for a party? Arrange them on a pretty plate or cake stand and watch them vanish.
Keep leftovers (if you somehow have any) in the fridge for up to three days. They honestly taste even better on Day Two.
Mini Pistachio Greek Yogurt Cheesecakes
Ingredients
For the Crust
- 1 cup almond flour 96 g
- 2 tbsp maple syrup 30 ml
- 2 tbsp melted coconut oil 30 ml
- ½ tsp ground cinnamon 1 g
- Pinch of sea salt
For the Pistachio Cheesecake Filling
- 8 oz cream cheese room temperature (226 g)
- ½ cup plain Greek yogurt 120 g
- ⅓ cup honey or agave syrup 80 ml
- ½ tsp vanilla extract 2.5 ml
- ¼ tsp almond extract optional (1.25 ml)
- ½ cup finely ground pistachios 60 g, plus more for garnish
- 2 tbsp unsweetened pistachio butter 30 g (or almond butter)
- Juice of ½ lemon about 1 tbsp / 15 ml
Instructions
- In a bowl, mix almond flour, maple syrup, melted coconut oil, cinnamon, and a pinch of sea salt until crumbly and moist.
- Line a 12-cup muffin tin with paper liners. Press 1 tablespoon of crust mixture into each cup. Chill in the fridge while you make the filling.
- Using a hand mixer, beat cream cheese until smooth. Add Greek yogurt, honey, vanilla, almond extract (if using), pistachio butter, and lemon juice. Beat again until fluffy. Fold in ground pistachios.
- Spoon the filling evenly over each crust, smoothing the tops. Refrigerate for at least 4 hours or overnight until set.
- Remove from muffin tin and peel off liners. Garnish with extra chopped pistachios and optionally top with fresh raspberries or a spoonful of Greek yogurt.
