Pistachio lovers are going to adore these no bake Mini Pistachio Cheesecakes. They have buttery biscuit bases that are packed with nuggets of chopped pistachios, the creamy no bake filling is infused with pistachio cream spread, on top is more gorgeous green pistachio cream spread, whipped cream and some more chopped pistachios. They are absolute pistachio heaven!
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Ingredient Tips & Equipment Information
- It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecakes set. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to hold their shape.
- I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
- I like to use Digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like ginger nuts or Hobnobs.
- You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
- You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
- The pistachio cream spread I used is from Black Milk. You can use any similar spread, Amazon sell various options, you can also buy it from Costco.
- I used unsalted raw pistachios for this recipe.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Mini Pistachio Cheesecakes
To make the base use a food processor to crush the biscuits into crumbs, or crush them in a bowl with a rolling pin. Mix in the melted butter and chopped pistachios. Divide the biscuit base evenly into the tin, and press the mixture down to flatten it out. Put it in the fridge for 30 minutes to firm up.
For the filling, mix the cream cheese, icing sugar and pistachio spread together. Then mix in the double cream until the mixture is very thick and holds its shape. Spoon the filling into the tin over the biscuit bases and smooth it out. Put in the fridge for at least 4 hours, or overnight, to set. Remove them from the tin and warm pistachio spread in the microwave, drizzle it over the mini cheesecakes. Whip up the double cream, vanilla extract and icing sugar, pipe or dollop it onto each cheesecake and add some chopped pistachios.
For the full recipe with measurements, head to the recipe card at the end of this post.
How do you make sure the mini cheesecakes set?
When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.
Where do you get the pistachio spread from?
The pistachio spread I used for this recipe is from Black Milk. You can use any similar spread, Amazon sell various options, you can also buy it from Costco.
How do you remove mini cheesecakes from the tin?
They can be removed after setting in the fridge by gently pushing the loose bottomed base of the tin upwards. I find it easier to freeze the mini cheesecakes while they're still in the tin for 30 minutes, once you take them out wait a couple of minutes, then push the loose bottomed base upwards and they'll pop out very easily. Because they're a bit frozen they are sturdier and you can also pull the tin base off with your fingers quite easily too. This is the mini cheesecake tin I use.
Can this cheesecake be made gluten free?
Yes! To make this recipe gluten free, swap the biscuits in the biscuit base for gluten free biscuits. I would also recommend that you check the packaging of everything you're using in the recipe in case of cross contamination, and especially if you are serving this cheesecake to someone with an allergy or intolerance.
How long do the mini cheesecakes last and can they be frozen?
The mini cheesecakes should be stored in the fridge and will last for 3-4 days. You can freeze the undecorated cheesecakes (without the whipped cream topping), however you do need to let them set in the fridge first for the best texture.
Can this recipe be made into a larger cheesecake?
Yes, you might like my full size Pistachio Cheesecake recipe.
More tips for making the Mini Pistachio Cheesecakes:
- I use a shot glass with a flat bottom to press the biscuit base evenly into the tin. If you have a pastry tamper that would be ideal, but the back of a small spoon works well too.
- These cheesecakes would also be delicious decorated with some white chocolate, either melted and drizzled on, or white chocolate chips sprinkled over the top.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- Measuring spoons
- Mini cheesecake tin
- Kitchen scales
- Electric hand mixer
- Food processor
- Piping bags
- Angled palette knife
- Black Milk Pistachio cream
- Pistachio cream spread
- Shelled pistachios
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Mini Pistachio Cheesecakes
Ingredients
For the biscuit base
- 150 g Digestive biscuits crushed
- 35 g Pistachios chopped, unsalted, raw
- 75 g Butter or baking spread melted
For the cheesecake filling
- 350 g Full fat cream cheese I used Philadelphia
- 75 g Icing sugar
- 150 g Pistachio spread I used Black Milk
- 185 ml Double cream
For decoration
- 200 ml Double cream
- ½ tbsp Icing sugar
- ½ tsp Vanilla extract
- 40 g Pistachio spread I used Black Milk
- 10 g Pistachios chopped
Instructions
- To make the base, use a food processor to whizz up the biscuits into crumbs, if you don't have a food processor, bash the biscuits gently with a rolling pin in a bowl or freezer bag
- Mix the melted butter and chopped pistachios into the biscuit crumbs, and press the mixture into the bottom of a 12 hole loose bottomed mini cake tin. You can do this with a flat based shot glass, the back of a small spoon, or a pastry tamper if you have one. Put it in the fridge for 30 minutes to set
- For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, pistachio spread and icing sugar until smooth with no lumps
- Add the double cream and whisk until it is very thick and holds it's shape, You want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more
- Pipe or spoon the cheesecake filling over the biscuit bases. Use the back of a spoon or a small palette knife to smooth out the tops. Put the filled tin into the fridge for at least 4 hours, or overnight, for the mini cheesecakes to set
- You can remove the cheesecakes from the tin straight from the fridge. Or freeze the filled tin for 30 minutes, remove from the freezer, wait a couple of minutes, then push the mini cheesecakes out and remove the tin bases
- To decorate, warm the pistachio spread in the microwave for 20 seconds, then drizzle it over the cheesecakes. Whip up the double cream with the icing sugar and vanilla, ideally using an electric whisk, and pipe a swirl onto each of the mini cheesecakes. Sprinkle on some chopped pistachios. Serve immediately, store any leftovers in the fridge and eat within 2-3 days
Notes
- It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecakes set. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to hold their shape.
- I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
- I like to use Digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like ginger nuts or Hobnobs.
- You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
- You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
- The pistachio cream spread I used is from Black Milk. You can use any similar spread, Amazon sell various options, you can also buy it from Costco.
- I used unsalted raw pistachios for this recipe.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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