Description
Prepare individual, no-bake pistachio cheesecake cups using a simple graham cracker crust and a creamy filling.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup heavy cream, cold
- 1/4 cup finely ground pistachios (unsalted)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup chopped pistachios, for topping
Instructions
- Line a 12-cup muffin tin with paper liners.
- Combine graham cracker crumbs and 1/4 cup granulated sugar in a bowl. Pour in melted butter and mix until the crumbs are evenly moistened.
- Press about 2 tablespoons of the crust mixture firmly into the bottom of each paper liner. Place the tin in the freezer while you prepare the filling.
- In a large bowl, beat the softened cream cheese and powdered sugar with an electric mixer until smooth.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Stir in the finely ground pistachios, vanilla extract, and almond extract until just combined. Do not overmix.
- Spoon or pipe the pistachio filling evenly over the chilled crusts in the muffin tin cups.
- Refrigerate the cheesecake cups for at least 4 hours, or until firm.
- Before serving, top each cup with chopped pistachios.
Notes
- Use unsalted, shelled pistachios for the best flavor control.
- For a smoother filling, ensure your cream cheese is completely at room temperature.
- If you do not have ground pistachios, pulse whole nuts in a food processor until finely ground, being careful not to turn them into butter.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 1
- Protein: 4
- Cholesterol: 40