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Delicious pistachio cheesecake with chopped nuts on top, served on a white plate. An indulgent dessert option.
Tina

Mini Pistachio Greek Yogurt Cheesecakes

These Mini Pistachio Greek Yogurt Cheesecakes are creamy, lightly sweet, and packed with nutty pistachio flavor. The almond flour crust gives them a subtle crunch, while the filling stays smooth and tangy from the Greek yogurt. They’re easy to make ahead, chill in the fridge, and are perfect for a family dessert, weekend brunch, or any time you want a simple yet special treat.
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Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the Crust:
  • 1 cup almond flour 96 g
  • 2 tablespoon maple syrup 30 ml
  • 2 tablespoon melted coconut oil 30 ml
  • ½ teaspoon ground cinnamon 1 g
  • Pinch of sea salt
For the Pistachio Cheesecake Filling:
  • 8 oz cream cheese room temperature (226 g)
  • ½ cup Greek yogurt 120 g, plain
  • ⅓ cup honey 80 ml, or agave syrup
  • ½ teaspoon vanilla extract 2.5 ml
  • ¼ teaspoon almond extract optional (1.25 ml)
  • ½ cup pistachios 60 g, plus more for garnish, finely ground
  • 2 tablespoon pistachio butter 30 g (or almond butter), unsweetened
  • 1 tablespoon lemon juice about 1 tablespoon / 15 ml

Method
 

  1. In a bowl, mix almond flour, maple syrup, melted coconut oil, cinnamon, and a pinch of sea salt until crumbly and moist.
  2. 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.
  3. Using a hand mixer, beat cream cheese until smooth.
  4. Add Greek yogurt, honey, vanilla, almond extract (if using), pistachio butter, and lemon juice. Beat again until fluffy. Fold in ground pistachios.
  5. Spoon the filling evenly over each crust, smoothing the tops. Refrigerate for at least 4 hours or overnight until set.
  6. 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.