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Pistachio Cheesecake Cups

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Creamy pistachio cheesecake served in elegant glass cups over a buttery nut crust, topped with crushed roasted pistachios for crunch and flavor. A no-bake dessert that’s rich, smooth, and visually stunning.

Ingredients

Scale
  • 1 cup pistachios (unsalted, shelled)
  • 1/2 cup graham cracker crumbs
  • 3 tablespoons melted coconut oil or butter
  • 1 1/2 cups cream cheese (room temperature)
  • 1/2 cup Greek yogurt or thick coconut cream
  • 1/3 cup maple syrup or agave
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon cardamom (optional)
  • 2 tablespoons pistachio butter (optional, for richer flavor)
  • Crushed pistachios for topping

Instructions

  1. In a food processor, pulse pistachios and graham cracker crumbs until finely ground.
  2. Add melted coconut oil or butter and mix until the texture resembles wet sand.
  3. Divide the crust mixture evenly among serving glasses. Press down to form a firm base.
  4. In a mixing bowl, beat the cream cheese until smooth.
  5. Add Greek yogurt, maple syrup, vanilla, almond extract, and cardamom. Beat until creamy.
  6. Fold in pistachio butter if using.
  7. Spoon the filling over the crust in each glass and smooth the tops with a spatula.
  8. Refrigerate for at least 4 hours or until set.
  9. Just before serving, top with crushed pistachios.

Notes

  • Use full-fat cream cheese for the creamiest texture.
  • Chill overnight for best results.
  • Can be made dairy-free with coconut cream and vegan cream cheese.

Nutrition

Keywords: pistachio cheesecake, no-bake dessert, vegetarian cheesecake, mini cheesecake cups

Find it online: https://epicrecipebox.com/pistachio-cheesecake-cups/