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Crumbled pistachios on top of a green cheesecake bite.
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Pistachio Cheesecake Bites

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.
Course Cake, Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 7 minutes
Chilling time 1 hour
Total Time 47 minutes
Servings 12 cheesecake bites
Calories 232kcal
Author Slow The Cook Down

Equipment

Ingredients

For the cheesecakes

For Decorating (Optional)

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.
Nutritional values are an estimate only.

Nutrition

Calories: 232kcal | Carbohydrates: 15g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 118mg | Potassium: 139mg | Fiber: 1g | Sugar: 11g | Vitamin A: 544IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg