This Pistachio Cheesecake recipe is made into baked mini cheesecakes with a luscious and nutty pistachio cream filling. They're topped with fluffy whipped cream and have all the elegance of a full cheesecake without needing a water bath. Perfect for potlucks, holidays, or family dinners, these minis are easy to serve and always a hit.
Pistachio Cheesecake Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 20 minutes
- 🍴 Servings: 12 mini cheesecakes
- ☕ Flavor Profile: Creamy, nutty, sweet, and rich with pistachio flavor
- 🍓 Best Served With: Coffee, tea, fresh berries, or extra pistachios
- 🧊 Make Ahead?: Yes, refrigerate up to 4 days or freeze up to 2 months
Summarize and Save This Content On
Pistachio cream has been everywhere lately, and after spotting it at the grocery store, I immediately wanted to get creative with it. I've also ordered it from Amazon, and it works perfectly in desserts like these mini cheesecakes because it's sweetened and spreadable. Just make sure you do not confuse it with pistachio paste, which is unsweetened and made from only nuts.
If you enjoy pistachio dessert recipes, you'll love this pistachio tiramisu and these pistachio chocolate chip cookies.
Why You'll Love This Recipe
- No water bath needed: These mini cheesecakes are baked without a water bath, which saves extra steps and worry. It makes the process so much easier!
- It has real pistachio flavor: I make this pistachio cheesecake with pistachio cream, which is made with real pistachios. No artificial flavors here.
- It's beginner-friendly: If you don't bake a lot, this is a great dessert to start with. There aren't a lot of steps, and as long as you follow the recipe, you'll have a successful result.
Ingredients
All the key ingredients in this recipe for pistachio cheesecake are listed below. They help to make the perfect crust and filling possible!
- Graham crackers: This is the classic ingredient for a cheesecake crust. Use a food processor to blend the crackers into crumbs. If you don't have one, a Ziploc bag and a rolling pin are great in a pinch.
- Pistachio cream: You get the pistachio flavor from this ingredient. Many grocery stores carry it because it's become so popular, but you can also find it on Amazon. It's smooth, sweet, and has the perfect amount of nuttiness. I use it in these Dubai chocolate brownies, too.
- Cream cheese: I find that full-fat cream cheese is best here for creaminess and richness. Allow your cream cheese to soften at room temperature for at least 30 minutes before you make the cheesecake filling.
- Sour cream: This adds to the tangy flavor of the cream cheese that you find in a classic cheesecake filling. It balances out the sweetness of the pistachio cream and sugar.
- Eggs: I recommend using room temperature eggs as well. They combine better with the other ingredients, guaranteeing a smooth and lump-free filling.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Oreo crust: Use crushed Oreos instead of graham crackers for a chocolatey crust.
- Add almond extract: Deepen the nutty flavor with ¼ teaspoon of almond extract in the pistachio cheesecake filling.
- Gluten-free: Make this cheesecake with certified gluten-free pistachio cream and gluten-free graham crackers or similar cookies for the crust.
How to Make Pistachio Cheesecake
Preheat your oven to 325°F and line your cupcake tin with paper liners. Then, you can get started after you crush the graham crackers.
Step 1: Prepare the crust mixture. Combine the graham cracker crumbs with the melted butter and sugar, and mix until they have the texture of wet sand.
Step 2: Add it to the liners and bake. Spoon about 1-2 tablespoons of the crust mixture into each liner. Gently press them firmly into the bottom to form a crust, and then bake them for 5 minutes.
Step 3: Mix the filling. While the crusts cool slightly, combine the ingredients for the pistachio cream filling, and beat until smooth and creamy.
Step 4: Divide it between the liners. Spoon the mixture into each crust until each cavity until they are ¾ full.
Step 5: Bake and chill. Place the cheesecakes into the oven and bake them for 18-20 minutes. Allow them to cool in the pan before transferring them to the fridge to chill for at least 3 hours.
Step 6: Garnish and serve. After the pistachio cheesecakes chill and set, prepare and pipe the whipped cream on top. Sprinkle chopped pistachios on top and serve them with white chocolate strawberries on top or on the side.
Expert Tips
- Don't overbake the cheesecakes: Overbaking your mini pistachio cheesecakes can cause the centers to sink. Only bake them until the outer 1-inch rim is set, and the center is still jiggly.
- Avoid overmixing the filling: If you overmix the filling, it can cause cracks or a grainy and dense texture. Only mix until all the ingredients are combined and smooth.
- Beat the eggs at low speed: If you beat the eggs at high speed, it can incorporate too much air into the cheesecake filling, which causes a number of problems, including puffing and collapsing in the oven.
- Leave the oven closed while baking: Avoid opening the door too much while the cheesecakes bake. The sudden temperature change will also cause sinking and cracking.
- Storage directions: Place any leftover pistachio cheesecake into an airtight container and store it in the refrigerator for up to 4 days.
These mini Easter cheesecakes are another similar baked mini cheesecake recipe that's worth a try.
Serving Suggestions
- Ice cream: A scoop of vanilla or chocolate crunch ice cream would go great with a mini pistachio cheesecake.
- Syrup drizzle: Add a drizzle of chocolate syrup or use a fruity flavor like this blueberry syrup.
- Candy toppings: Place a chocolate truffle or a Dubai chocolate truffle on top of each pistachio cheesecake to level up the presentation.
Pistachio Cheesecake Recipe FAQs
Overmixing the batter and overbaking the cheesecakes are usually the culprits. Luckily, this is cosmetic and often can be covered with whipped cream. To avoid this, only mix the batter ingredients until just combined, and bake the cheesecakes until the edges are set but the centers jiggle like Jello.
Yes! Tightly cover them or place them into a freezer-safe container and freeze them for up to 2 months. I recommend leaving off the whipped topping until right before serving. When you're ready to enjoy them, thaw the pistachio cheesecakes in the fridge overnight.
Of course. Prepare and bake them up to 3 days ahead and keep them tightly covered in the refrigerator. Right before serving, top the pistachio cheesecakes with whipped cream.
It makes a dozen, which is the perfect amount for a small party. You can double the batch and make 24 if you have an extra cupcake pan.
More Homemade Cheesecake Recipes
Do you like cheesecake recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Pistachio Cheesecake
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter melted
Pistachio Cheesecake Filling
- 12 oz cream cheese softened
- ½ cup granulated sugar
- ½ cup pistachio cream
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- ¼ cup sour cream
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup chopped pistachios
Instructions
For the crust
- Preheat the oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners.
- In a small bowl, mix together the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated and resemble wet sand.
- Divide the mixture evenly between the liners (about 1-2 tablespoons each). Press firmly into the bottom to make compact crusts.
- Bake for 5 minutes, then remove from the oven and let cool slightly while preparing the filling.
For the pistachio cheesecake filling
- In a large mixing bowl, beat the softened cream cheese and sugar with a hand mixer until smooth and creamy.
- Add the pistachio cream, sour cream, and vanilla extract and mix until fully combined.
- Beat in the eggs mixing on low speed just until incorporated.
- Spoon the cheesecake batter evenly over the prepared crusts, filling each liner about ¾ full.
- Bake for 18-20 minutes, or until the centers are set but still slightly jiggly.
- Allow the cheesecakes to cool in the pan for about 20 minutes, then transfer to the refrigerator and chill for at least 3-4 hours until fully set.
For the toppings
- In a medium bowl, beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
- Pipe or spoon whipped cream onto each cheesecake.
- Finish with a sprinkle of chopped pistachios over the top.
Notes
- Overbaking can cause the centers of the mini pistachio cheesecakes to sink. Bake them just until the outer edges are set, and the centers still have a slight jiggle.
- Overmixing the filling can cause cracks or create a grainy, dense texture. Mix only until the ingredients are smooth and fully combined.
- Avoid opening the oven door too often while the cheesecakes bake, as sudden temperature changes can cause cracking and sinking.
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