Go Back

Pistachio Mini Cheesecakes

Delicious bite-sized cheesecakes infused with rich pistachio flavor, set in a buttery graham cracker crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American, Desserts
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1/4 cup crushed graham crackers
  • 1/4 cup butter, melted
  • 1 tbsp sugar
For the Cheesecake Filling
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup pistachio nuts, finely chopped
  • 1 cup heavy whipping cream

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, combine crushed graham crackers, melted butter, and sugar until well-mixed. Press this mixture into the bottom of your lined muffin tin cups.
  3. Bake for about 8-10 minutes until golden. Allow to cool.
  4. In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  5. Fold in the finely chopped pistachio nuts gently.
  6. In another bowl, whip the heavy cream until soft peaks form, then gently fold this into the cream cheese mixture until well combined.
  7. Spoon the cheesecake mixture over the cooled crusts, filling each cup almost to the top.
  8. Cover the muffin tin with plastic wrap and refrigerate for at least 4 hours or until the cheesecake is set.
  9. Once set, carefully remove mini cheesecakes from the muffin tin. Garnish with extra chopped pistachios if desired.

Notes

For a gluten-free version, replace graham crackers with almond flour. Avoid overmixing the filling to prevent cracks. Store leftovers in an airtight container in the refrigerator for up to 4-5 days or freeze for up to 3 months.