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Mini pistachio greek yogurt cheesecakes finished

No Bake Cheesecake Cupcakes with Pistachios

No Bake mini cheesecake cupcakes made without baking, featuring a creamy filling and easy crust. A reliable recipe for individual mini cheesecakes.
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Prep Time 15 minutes
Chill time 4 hours
Total Time 4 hours 15 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Calories: 225
Ingredients Method Notes

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

Method
 

Prepare the crust:
  1. In a bowl, mix almond flour, maple syrup, melted coconut oil, cinnamon, and a pinch of sea salt until crumbly and moist.
Line and press the crusts:
  1. Line a 12-cup muffin tin with paper liners.
  2. Press 1 tablespoon of the crust mixture into each cup.
  3. Chill in the fridge while you make the filling.
Make the filling:
  1. Using a hand mixer, beat cream cheese until smooth.
  2. Add Greek yogurt, honey, vanilla, almond extract (if using), pistachio butter, and lemon juice.
  3. Beat again until fluffy.
  4. Fold in ground pistachios.
Assemble and chill:
  1. Spoon the filling evenly over each crust, smoothing the tops.
  2. Refrigerate for at least 4 hours or overnight until set.
Serve:
  1. Remove from muffin tin and peel off liners.
  2. Garnish with extra chopped pistachios and optionally top with fresh raspberries or a spoonful of Greek yogurt.

Notes

Please note that calories are approx. and per individual cheesecake.