I love this recipe because it’s no-bake, easy to assemble, and portioned into perfect bites. The pistachio flavor is rich and subtle, the texture is creamy without being heavy, and the almond flour crust adds just the right amount of crunch. Plus, each cup is packed with protein and wholesome ingredients, so I can feel good about enjoying one (or two). Whether I’m prepping for a party or just keeping treats in the fridge, these cheesecake cups always deliver.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Crust
1 cup almond flour
2 tbsp maple syrup
2 tbsp melted coconut oil
1/2 tsp ground cinnamon
Pinch of sea salt
For the Pistachio Cheesecake Filling
8 oz cream cheese, at room temperature
1/2 cup plain Greek yogurt
1/3 cup honey or agave syrup
1/2 tsp vanilla extract
1/4 tsp almond extract (optional)
1/2 cup finely ground pistachios, plus more for garnish
I start by mixing the almond flour, maple syrup, melted coconut oil, cinnamon, and sea salt in a bowl until it forms a crumbly dough.
Then I line a muffin tin with paper liners and press about 1 tablespoon of the crust mixture into the bottom of each liner, pressing it down firmly. I place the pan in the fridge while I make the filling.
For the filling, I beat the cream cheese in a bowl until smooth and fluffy.
I add in the Greek yogurt, honey (or agave), vanilla, almond extract (if I’m using it), pistachio butter, and lemon juice. I continue beating until everything is creamy and well combined.
I gently fold in the ground pistachios with a spatula for texture and flavor.
I spoon the filling into each muffin cup and smooth out the tops with the back of a spoon.
Once filled, I chill the cheesecakes in the fridge for at least 4 hours or overnight until they’re firm and set.
When I’m ready to serve, I remove the cheesecakes from the liners and garnish with more chopped pistachios or fresh berries if I want a pop of color.
Servings and timing
This recipe makes 12 mini cheesecake cups. Prep time is just 15 minutes, and the rest is chill time. I usually make them the night before so they’re ready to serve the next day. It’s a quick and easy dessert that fits into any schedule.
Variations
I switch out pistachio butter for almond butter if I want a milder flavor.
For a dairy-free version, I use vegan cream cheese and coconut yogurt instead of Greek yogurt.
I’ve also tried using crushed walnuts or pecans in the crust for a different nutty twist.
If I want a chocolatey variation, I mix in a few mini chocolate chips into the filling or sprinkle them on top before chilling.
Storage/Reheating
These cheesecake cups store well in the fridge for up to 5 days in an airtight container. I make sure they’re fully chilled before stacking or packing them. They also freeze beautifully—I freeze them in the liners, then transfer to a freezer-safe bag. When I want one, I just thaw it in the fridge for a few hours or overnight.
FAQs
Do I need a food processor to make the crust?
No, I mix the crust by hand in a bowl—it comes together easily with just a spoon or spatula.
Can I make these without pistachio butter?
Yes, I use almond butter or even cashew butter when I don’t have pistachio butter on hand. It changes the flavor slightly but still works beautifully.
How do I grind the pistachios?
I pulse shelled pistachios in a food processor or blender until they’re finely ground, but I stop before it turns into a paste.
Can I use flavored Greek yogurt?
I stick with plain Greek yogurt for this recipe to control the sweetness, but a vanilla-flavored one could work if I reduce the honey slightly.
Do these need to be baked at all?
No baking required! That’s one of the best parts—everything sets perfectly in the fridge for a cool, creamy dessert.
Conclusion
These Mini Pistachio Cheesecake Cups are everything I want in a dessert: creamy, nutty, subtly sweet, and easy to make. I love that they’re naturally gluten-free, no-bake, and perfectly portioned for entertaining or treating myself. With just a few ingredients and a bit of chill time, I get a fancy-looking treat that tastes as good as it looks.
Creamy, nutty, and naturally gluten-free, these no bake mini pistachio cheesecakes are made with Greek yogurt and almond flour—perfect for parties or summer desserts.
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 (1.25 ml), optional
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)
Equipment
Muffin tin
Paper liners
Mixing bowls
Hand mixer or stand mixer
Spoon or silicone spatula
Instructions
Make the crust:
In a bowl, mix almond flour, maple syrup, melted coconut oil, cinnamon, and salt until a crumbly dough forms.
Press into cups:
Line a muffin tin with paper liners and press about 1 tablespoon of the crust mixture into each. Chill while preparing the filling.
Make the filling:
Beat the cream cheese until smooth. Add Greek yogurt, honey or agave, vanilla, almond extract (if using), pistachio butter, and lemon juice. Beat until smooth and fluffy, then fold in the finely ground pistachios.
Fill and chill:
Spoon the filling evenly into each prepared crust. Smooth the tops with a spoon or spatula. Chill for at least 4 hours or overnight.
Serve:
Remove from liners and top with chopped pistachios or fresh berries, if desired.
Notes
For a firmer texture, chill overnight.
Swap pistachio butter for almond or cashew butter if needed.
To make dairy-free: use vegan cream cheese and coconut yogurt.
Freezer-friendly: freeze up to 2 months; thaw in the fridge before serving.
