Description
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.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert, No-Bake Recipes, Gluten-Free Desserts
- Method: No-Bake / Refrigerator
- Cuisine: American
