These elegant bakery-style pistachio cheesecake bites are a wonderful sweet treat to share! These mini two-bite cheesecakes are made with pistachio paste for a creamy and nutty bite. Their green color makes them perfect for St Patrick's Day, but they wouldn't be out of place at any party!
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Get ready to stun your friends and family with this classy dessert recipe! So simple to make, these baked pistachio cheesecake bites are guaranteed to wow!
With a buttery biscuit base, the rich and creamy cheesecake has wonderfully nutty tones with a not too sweet and delicate taste. Decorate them with cream cheese frosting, or keep things simple with a few crushed pistachios to top.
The green color is so eye-catchingly beautiful, they'd make a great addition to a St Patcrick's Day party, but they are so elegant that they equally be perfect at a bridal shower or girls' brunch.
These will easily become your signature bake!
Be sure to try my Mini Cheesecakes with Cream Cheese Frosting and Brownie Bottom Cheesecake too!
Why you will love this recipe!
- Easy: Despite their appearance, these two-bite cheesecakes are surprisingly easy to make. They have a very quick cook time, you just have to be a little patient and let them cool before decorating.
- Make ahead: This dessert recipe can easily be made ahead of time and is freezer friendly.
- Great for parties: These can be served as a sit down dessert for sure, but the firm biscuit base means that you can easily serve these as finger food at a buffet. The guests won't even need to put down their glass of champagne!
- Dietary info: These pistachio cheesecake bites are vegetarian.
Ingredients
- Marie Biscuits: Similar to English rich tea biscuits, but with a richer taste.
- Unsalted butter
- Cream cheese
- Egg
- Vanilla extract: For sweetness and flavor.
- Condensed milk: This makes the cheesecakes extra creamy as well as adding a little sweetness.
- Pistachio paste: This is mixed into the cheesecakes for a nutty flavor and wonderful green color. Melted pistachio paste is used to top the baked cheesecakes.
For Decorating (Optional)
- Cream cheese frosting: Unsalted butter, powdered sugar, vanilla extract and cream cheese.
- Pistachio nuts
- Dried rose buds
- Gold sanding sugar
How to make pistachio cheesecake bites
Be sure to scroll down for the full recipe!
- Make the biscuits into crumbs and place in mini muffin liners (photo 1).
- Mix together the ingredients for the cheesecakes (photo 2).
- Pour the cheesecake mix over the biscuit base (photo 3).
- Bake (photo 4).
To Decorate
Simply top each cheesecake bite with melted pistachio paste and chill. Then, you can decorate them with cream cheese frosting, crushed pistachios, dried rose buds, sprinkles, or however you would like!
Make Ahead and Storage
Once made, these pistachio cheesecakes will keep well in the fridge for up to 5 days, so they make for a great option for a party as you can make them well ahead of time. You can store them in the fridge decorated or plain.
You can freeze them for up to 3 months. If you do this, make sure that they are fully cooled, and wrap them well in plastic and foil to protect them from freezer burn. I would recommend that you don't decorate them if you plan to freeze them. Thaw them in the fridge overnight and decorate to serve.
Frequently Asked Questions
Cheesecake bites are much more stable than a regular sized cheesecake. There is no need to bake them with a water bath. The baking process is much more straight forward, and a lot quicker!
This recipe will also work for mini cupcakes that are regular muffin size. It will make 6, and they will require and extra minute in the oven to bake them.
The biscuit base is not gluten-free and this recipe has not been tested with a gluten-free alternative. A gluten-free biscuit base should work well, but may be slightly more crumbly.
I absolutely adore these pistachio cheesecake bites! Not only are they so creamy and delicious, but they look so elegant and classy - a top bakery wouldn't be ashamed to be serving these! So simple and straight forward to make and so stunning to serve. Get ready to impress!
Recipe Notes and Tips
- All ingredients should be at room temperature.
- Stir the cheese mixture well to get rid of any large bubbles that can pop during baking. Once the mixture is poured, you can use a toothpick to get rid of bubbles and gently bang the tray on your countertop, with a cloth underneath. Don't worry, if you do have bubbles that pop, you can easily cover them up with the decoration!
- Leave a space at the top of the cupcake liner when you pour the cheese mix in. This will be to hold your pistachio topping in place til it sets.
- Your oven should be fully preheated before you bake the cheesecakes.
- Measurements for this recipe are in grams, not cups, to ensure accuracy. Use an digital kitchen scale for the best results.
- Let the cheesecakes cool fully before decorating them. For best results, let them cool, add the pistachio topping, then place in the fridge for 30 minutes to an hour before frosting / decorating them.
More Delicious Desserts
- Chocolate Dipped Petit Fours Cookies
- Air Fryer Apple Crisp
- Lemon Raspberry Pound Cake
- Blackberry and Cherry Crumble
Recipe Created by Aliaa Aly
Aliaa was born and raised in Cairo where she studied medicine and worked as a professor of audiology in Cairo university.
When she left her professional life to join her husband who was working in Europe, she found her love for cooking and baking, searching for, and recreating the food she grew up with.
Aliaa's mother was her inspiration for everything delicious and her cooking was the deepest, purest act of love. She loves sharing her traditional recipes and show stopping bakes with her friends whenever she gets a chance!
Aliaa lives in Quebec with her husband and 3 children.
Pistachio Cheesecake Bites
Equipment
- Food Processor
Ingredients
For the cheesecakes
- 60 grams Marie Biscuits (10 biscuits)
- 40 grams unsalted butter (room temperature)
- 150 grams cream cheese (room temperature)
- 1 egg (room temperature)
- 1 tablespoon vanilla extract
- 100 ml condensed milk
- 30 grams pistachio paste (2 tablespoons)
- 4 tablespoons pistachio paste (¼ cup)
For Decorating (Optional)
- pistachio nuts
- Dried rose buds
- gold sanding sugar
Cream cheese frosting
- 40 grams unsalted butter (room temperature)
- 32 grams powdered sugar
- 1 teaspoon vanilla extract
- 125 grams cream cheese (room temperature)
Instructions
To make the cheesecakes
- Preheat the oven to 166c / 330F.
- Place 12 cupcake liners into a mini muffin pan.
- Place the biscuits in a food processor and process into a fine crumb.60 grams Marie Biscuits
- Melt the butter and stir it into the biscuit crumbs ensuring that they are well coated.40 grams unsalted butter
- Spoon the biscuit mixture evenly into the cupcake liners. Press down firmly with the back of a spoon. You can place a clean cupcake liner on top of the biscuit base and press down with your fingers to get it nice and firm. Set to one side.
- Place the cream cheese, egg and vanilla extract into a large bowl. Use a hand mixer to whip everything together. This will take a couple of minutes.150 grams cream cheese, 1 egg, 1 tablespoon vanilla extract
- Add in the condensed milk, and mix again with the hand mixer til everything is incorporated.100 ml condensed milk
- Add in 30g of pistachio paste and hand mix again til incorporated.Stir the mixture by hand to pop any large bubbles.30 grams pistachio paste
- Gently pour the cheese mixture on top of the biscuit base in the cupcake liners. Leave a good sized gap at the top to hold your topping. Pop any large bubbles using a toothpick.
- Bake in the preheated oven for 7 minutes. The cheesecakes are done when the middles have risen and they are slightly darker in color. When you move the tin, they should have a slight wobble to them, but be firm on top.
- Set to the side to let cool completely.
To make the pistachio topping
- Place the pistachio paste in the microwave for 30 seconds to soften it.4 tablespoons pistachio paste
- Once the cheesecakes are fully cooled, keep them in their liners and spoon the pistachio paste over the top of each cheesecake. Smooth flat with the back of a spoon. Place in the fridge for30 minutes to an hour to let the compote set.
Make the cream cheese frosting
- Use a hand blender to whip the butter in a large bowl til light and fluffy.40 grams unsalted butter
- Add in the powdered sugar and whip together til well mixed.32 grams powdered sugar
- Add in the vanilla extract and mix again.1 teaspoon vanilla extract
- Add in the cream cheese and mix. Do not over mix at this stage, it should just be combined.125 grams cream cheese
- Place to one side until ready to use.
To decorate (optional suggestions)
- The pistachio topping should be fully chilled before decorating.
- You can decorate these with or without cream cheese frosting - either way they will be delicious! We used a 6B open star piping tip.
- Break some pistachio nuts into small pieces using a kitchen mallet and sprinkle on top.pistachio nuts
- Add a dried rose bud to each cake for a pop of color.Dried rose buds
- Sprinkle with gold sanding sugar.gold sanding sugar
Notes
-
- All ingredients should be at room temperature.
- Stir the cheese mixture well to get rid of any large bubbles that can pop during baking. Once the mixture is poured, you can use a toothpick to get rid of bubbles and gently bang the tray on your countertop, with a cloth underneath. Don't worry, if you do have bubbles that pop, you can easily cover them up with the decoration!
-
- Leave a space at the top of the cupcake liner when you pour the cheese mix in. This will be to hold your pistachio topping in place til it sets.
-
- Your oven should be fully preheated before you bake the cheesecakes.
-
- Measurements for this recipe are in grams, not cups, to ensure accuracy. Use an digital kitchen scale for the best results.
-
- Let the cheesecakes cool fully before decorating them. For best results, let them cool, add the pistachio topping, then place in the fridge for 30 minutes to an hour before frosting / decorating them.
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