Go Back
Stack of mini pistachio Greek yogurt cheesecakes topped with crushed pistachios on a white plate, showing a creamy texture and nutty crust.

Mini Pistachio Greek Yogurt Cheesecakes

Creamy, nutty mini cheesecakes made with Greek yogurt and pistachios on a soft almond flour crust. A lighter no-bake dessert that feels indulgent but is naturally sweetened.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 2800
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup almond flour
  • 2 tbsp maple syrup
  • 2 tbsp melted coconut oil
  • 1 tsp ground cinnamon
  • Pinch of sea salt
For the Pistachio Cheesecake Filling:
  • 8 oz cream cheese room temperature
  • ½ cup plain Greek yogurt
  • ⅓ cup honey or agave syrup
  • ½ tsp vanilla extract
  • ¼ tsp almond extract optional
  • ½ cup finely ground pistachios plus more for garnish
  • 2 tbsp unsweetened pistachio butter   (or almond butter)
  • ½ 15 ml Juice of lemon

Equipment

  • Mixing bowls
  • hand mixer
  • spatula
  • measuring cups and spoons
  • 12-cup muffin tin
  • paper liners

Method
 

  1. In a bowl, mix the almond flour, maple syrup, melted coconut oil, cinnamon, and sea salt until crumbly and moist.
  2. Line a 12-cup muffin tin with paper liners and press about 1 tablespoon of crust mixture into each cup.
  3. Refrigerate while preparing the filling.
  4. Beat the cream cheese with a hand mixer until smooth.
  5. Add the Greek yogurt, honey, vanilla extract, almond extract (if using), pistachio butter, and lemon juice, then beat again until light and fluffy.
  6. Fold in the finely ground pistachios.
  7. Spoon the filling evenly over the chilled crusts and smooth the tops.
  8. Refrigerate for at least 4 hours or overnight until fully set.
  9. Remove from the muffin tin, peel off liners, and garnish with extra chopped pistachios, fresh raspberries, or a dollop of Greek yogurt if desired.

Notes

  • For an ultra-smooth filling, sift or pulse the ground pistachios in a food processor until very fine before folding them in—this prevents graininess and creates a bakery-style texture.