No Bake Cheesecake Cupcakes with Pistachio

These delicious No Bake Cheesecake Cupcakes are a creamy, chilled dessert made in a muffin tin for perfectly portioned servings.

While they do require a few ingredients, the process itself is straightforward and doesn’t involve any baking.

After a few hours in the fridge, they firm up beautifully and hold their shape, making them perfect for parties or make-ahead mini desserts.

Ingredients for the Crust:

• 1 cup almond flour (96 g)
• 2 tbsp maple syrup (30 ml)
• 2 tbsp melted coconut oil (30 ml)
• ½ tsp ground cinnamon (1 g)
• Pinch of sea salt

For the Pistachio Cheesecake Filling:

• 8 oz cream cheese, room temperature (226 g)
• ½ cup plain Greek yogurt (120 g)
• ⅓ cup honey or agave syrup (80 ml)
• ½ tsp vanilla extract (2.5 ml)
• ¼ tsp almond extract, optional (1.25 ml)
• ½ cup finely ground pistachios (60 g), plus more for garnish
• 2 tbsp unsweetened pistachio butter (30 g) (or almond butter)
• Juice of ½ lemon (about 1 tbsp / 15 ml)

How to Make No Bake Cheesecake Cupcakes with Pistachios

1. Prepare the crust:
In a bowl, mix almond flour, maple syrup, melted coconut oil, cinnamon, and a pinch of sea salt until crumbly and moist.

2. Assemble the crusts:
Line a 12-cup muffin tin with paper liners.

Press 1 tablespoon of the crust mixture into each cup.

Chill in the fridge while you make the filling.

3. Make the filling:
Using a hand mixer, beat cream cheese until smooth.

Add Greek yogurt, honey, vanilla, almond extract (if using), pistachio butter, and lemon juice.

Beat again until fluffy.

Fold in ground pistachios.

4. Assemble and chill:
Spoon the filling evenly over each crust, smoothing the tops.

Refrigerate for at least 4 hours or overnight until set.

5. Serve:
Remove from muffin tin and peel off liners.

Garnish with extra chopped pistachios and optionally top with fresh raspberries or a spoonful of Greek yogurt.

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• Easy No-Bake Strawberry Cheesecake: Creamy strawberry cheesecake with a buttery biscuit base, chilled until firm and perfect for make-ahead entertaining.
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• No-Bake Cheesecake Cupcakes: Individual cheesecake cups with a smooth filling and crumbly base, set in the fridge for an easy party dessert.

How to Store

• Keep them in an airtight container
• Store in the refrigerator
• Store in a single layer in an airtight container to keep their shape intact
• Keep them covered to prevent them from absorbing fridge odors

How Long Do They Last?

• 3 to 4 days in the fridge is OK
• After day 4, the texture may start to soften
• Crust can become slightly moist over time

Can You Freeze Them?

Yes.

• Freeze in a single layer until solid
• Then transfer to an airtight container
• They last up to 2 months in the freezer
• Thaw overnight in the fridge