Cream Cheese

No-Bake Pistachio Mini Cheesecakes

July  8, 2021
0 Ratings
Photo by Rocky Luten Prop Stylist: Megan Hedgpeth Food Stylist: Anna Billingskog
Author Notes

These yummy cheesecakes are so creamy and just so good. Pistachio paste can be found in Italian and gourmet grocery stores, but you can really use any nut-based paste or spread (peanut butter, almond butter, chocolate-hazelnut spread—or even cookie butter). This recipe can also be made into bars by pressing the crust into an even layer in the base of an 8x8-inch pan and cut into 9 even squares after chilling. —Erin Jeanne McDowell

Watch This Recipe
No-Bake Pistachio Mini Cheesecakes
  • Prep time 8 hours 45 minutes
  • makes 12 mini cheesecakes
Ingredients
  • Crust
  • 1 1/2 cups (150 grams) vanilla wafer cookie crumbs (from about 40 cookies)
  • 3 tablespoons (43 grams) unsalted butter, melted (or use salted butter and skip the salt)
  • Pinch fine sea salt
  • Nonstick spray
  • No-Bake Pistachio Filling
  • 8 ounces (226 grams) cream cheese, at room temperature
  • 1/2 cup (120 grams) pistachio paste (or peanut butter, almond butter, hazelnut spread, etc.)
  • 1/4 cup (50 grams) granulated sugar
  • 2 tablespoons (15 grams) confectioners' sugar
  • 1 teaspoon (5 grams) vanilla extract
  • 1/4 teaspoon (1 gram) fine sea salt
  • 1 cup (230 grams) cold heavy cream
  • Whipped cream and finely chopped pistachios, for finishing (optional)
In This Recipe
Directions
  1. Crust
  2. In a food processor, pulse the cookies until fine crumbs form (or place in a large zip-top bag and crush with a rolling pin by hand). Add the butter and salt and pulse to combine.
  3. Lightly grease a 12-cup muffin pan with nonstick spray (you can also line the pans with muffin liners, which makes them easier to unmold, store, and transport). Divide the cookie mixture among the muffin cups, then press evenly into the base and about halfway up the sides.
  4. Freeze the crust to firm it up for at least 30 minutes or up to overnight.
  1. No-Bake Pistachio Filling
  2. In the bowl of a stand mixer fitted with the whip attachment, whip the cream cheese and pistachio paste on medium speed for 2 minutes. Add the granulated and confectioners' sugars and whip for 2 minutes more.
  3. Add the vanilla and salt and mix to combine. With the mixer on medium speed, gradually add the cream a little at a time, allowing it to combine slowly to avoid sloshing out of the bowl. Continue to whip for 2 to 3 minutes more, until the mixture is thick.
  4. Divide the mixture among the muffin cups and spread in an even layer.
  5. Refrigerate for at least 8 hours. Using a small offset spatula or paring knife, gently loosen the edges of the chilled cheesecakes, then gently lift out of the pan and transfer to a platter. Keep the cheesecakes chilled until ready to serve (they will get quite soft if left at room temperature).
  6. Top the cheesecakes with whipped cream and/or pistachios, if using.

See what other Food52ers are saying.

I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.

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