These mini pistachio Greek yogurt cheesecakes are smooth, lightly sweet, and rich with nutty flavor, set on a soft almond flour crust. This no-bake dessert offers a lighter option without sacrificing texture or taste. Naturally gluten-free and easy to customize, these bite-sized treats work beautifully for spring and summer content and are well suited for food bloggers looking for polished, shareable recipes.
Yields & Time
Servings: 12 mini cheesecakes
Prep Time: 15 minutes
Chill Time: 4 hours or overnight
Total Time: 4 hours 15 minutes
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)
Instructions
- In a bowl, mix almond flour, maple syrup, melted coconut oil, cinnamon, and a pinch of sea salt until crumbly and moist.
- Line a 12-cup muffin tin with paper liners. Press 1 tablespoon of crust mixture into each cup. Chill in the fridge while you make the filling.
- To make the filling use 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.
- Spoon the filling evenly over each crust, smoothing the tops. Refrigerate for at least 4 hours or overnight until set.
- 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.
