Mini Pistachio Cheesecake
A delightful and creamy mini cheesecake infused with the nutty flavor of pistachios, topped with a crunchy pistachio crust and a dollop of whipped cream. Perfect for parties, desserts, or as a sweet treat, these bite-sized cheesecakes are easy to make and full of flavor.
Equipment
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Muffin tin (standard or mini size)
- Parchment paper or cupcake liners
- Measuring cups and spoons
- Spatula
- Food processor or blender (optional, for grinding pistachios)
Ingredients
- For the Crust:
- 1 cup crushed graham crackers or digestive biscuits
- 1/4 cup finely chopped pistachios
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter melted
- For the Cheesecake Filling:
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream or Greek yogurt
- 1 large egg
- 1/4 cup finely chopped pistachios plus extra for garnish
- For Serving:
- Whipped cream optional
- Additional chopped pistachios for garnish
Instructions
- Prepare the Crust :
- Preheat your oven to 350°F (175°C). Line a muffin tin with parchment paper or cupcake liners.
- In a mixing bowl, combine the crushed graham crackers, chopped pistachios, sugar, and melted butter. Mix until the mixture resembles wet sand.
- Divide the crust mixture evenly among the muffin cups, pressing it down firmly with your fingers or the back of a spoon to form an even layer. Bake for 5–7 minutes, then remove and let cool.
- Make the Cheesecake Filling :
- In a large mixing bowl, beat the softened cream cheese and sugar together using an electric mixer or whisk until smooth and creamy.
- Add the vanilla extract, sour cream, and egg. Beat until fully combined and smooth.
- Stir in the finely chopped pistachios.
- Assemble the Mini Cheesecakes :
- Spoon the cheesecake filling evenly over the cooled crusts in the muffin tin, filling each cup about 3/4 full.
- Gently tap the muffin tin on the counter to release any air bubbles.
- Bake :
- Bake in the preheated oven for 15–20 minutes, or until the edges are set but the centers are slightly jiggly. Avoid overbaking to prevent cracking.
- Remove from the oven and let the cheesecakes cool to room temperature. Then refrigerate for at least 2 hours (or overnight) to set completely.
- Serve :
- Once set, remove the cheesecakes from the muffin tin. Top with whipped cream and additional chopped pistachios for garnish if desired. Serve chilled.
Notes
To finely chop pistachios, pulse them in a food processor or blender, or chop them by hand with a knife.
If you prefer a gluten-free version, use gluten-free cookies or almond flour for the crust.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For added elegance, drizzle melted chocolate or caramel sauce over the tops before serving.
If you prefer a gluten-free version, use gluten-free cookies or almond flour for the crust.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For added elegance, drizzle melted chocolate or caramel sauce over the tops before serving.