If you’re searching for a healthy no bake dessert that’s elegant enough to impress and easy enough to whip up on a weekday, these mini pistachio cheesecake cups are it.

With a soft almond flour crust, a creamy pistachio cream cheese filling, and a protein boost from Greek yogurt, this mini no bake cheesecake is one of the best summer no bake dessert recipes you can make.

Mini Pistachio Cheesecake Cups

They’re light, nutty, and perfectly portioned—aka the ultimate individual cheesecake for parties, showers, or just a little everyday treat. And yes, they’re a total win for anyone who loves pistachio sweets or wants a gluten free cheesecake option without the fuss.

Why You’ll Love This Recipe:

• Creamy, nutty, and refreshing—a perfect pistachio dessert for summer
• Naturally sweetened and made with Greek yogurt for a high protein cheesecake
• Made in cups for a healthy mini dessert that’s perfect for a crowd
• This pistachio cheesecake recipe is a total go-to when you need something beautiful but easy
• A delicious twist on the classic individual cheesecake with a nutty almond flour crust

Ingredients for this Pistachio Cheesecake Recipe:

For the Almond Flour Crust:

• 1 cup almond flour
• 2 tbsp maple syrup
• 2 tbsp melted coconut oil
• ½ tsp cinnamon
• Pinch of sea salt

For the Pistachio Cheesecake Filling:

• 8 oz cream cheese, softened
• ½ cup plain Greek yogurt
• ⅓ cup honey or agave
• ½ tsp vanilla extract
• ¼ tsp almond extract (optional)
• 2 tbsp pistachio butter or almond butter
• ½ cup finely ground pistachios (plus extra for topping)
• Juice of ½ lemon

How to Make Mini Pistachio Cheesecake Cups

1. Make the crust: In a bowl, mix almond flour, maple syrup, coconut oil, cinnamon, and salt until crumbly.

2. Press into cups: Line a muffin tin with paper liners and press about 1 tbsp of crust into each cup. Chill while you prep the filling.

3. Whip up the filling: Beat cream cheese until smooth, then add Greek yogurt, sweetener, vanilla, almond extract (if using), pistachio butter, and lemon juice. Mix until fluffy, then fold in ground pistachios.

4. Assemble & chill: Spoon the filling into the cups, smooth the tops, and chill for at least 4 hours or overnight until firm.

5. Serve & garnish: Top your mini cheesecake bites with chopped pistachios, a little extra Greek yogurt, or fresh berries for the cutest finish.

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Yield: 12

Mini Pistachio Cheesecake Cups

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Mini pistachio cheesecake made with Greek yogurt and almond flour crust—perfect for a healthy no bake dessert! These bite size cheesecakes are creamy, nutty, and naturally gluten-free. Try this summer dessert idea for your next party or picnic.

Prep Time 15 minutes

Total Time 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

1. Make the crust: Mix almond flour, maple syrup, coconut oil, cinnamon, and salt in a bowl until crumbly.
   
2. Press into cups: Line a muffin tin with paper liners and press 1 tbsp of crust into each. Chill while you prep the filling.
   
3. Make the filling: Beat cream cheese until smooth, then add Greek yogurt, sweetener, vanilla, almond extract (if using), pistachio butter, and lemon juice. Beat until fluffy, then fold in ground pistachios.
   
4. Fill and chill: Spoon filling into each cup and smooth the tops. Chill for at least 4 hours or overnight.
   
5. Serve: Remove from liners and top with chopped pistachios or fresh berries if desired.
   

Nutrition Information:

Yield:

12
Amount Per Serving: Calories: 223Total Fat: 17gCarbohydrates: 13gProtein: 6g