No-Bake Pistachio Cheesecake Cups
These No-Bake Pistachio Cheesecake Cups are creamy, crunchy, and nutty with a rich cheesecake flavor and a delightful pistachio twist. Perfect for an elegant, fuss-free dessert!
Servings: 6 servings
Ingredients
- 1 cup crushed graham crackers
- 1/4 cup unsalted butter melted
- 1 cup cream cheese softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup chopped pistachios
- Pistachios for garnish whole or halved
Instructions
- In a medium bowl, combine the crushed graham crackers with melted butter. Stir until the crumbs are evenly coated and the mixture holds together when pressed. Spoon the crust mixture into your serving cups and press it firmly into the bottom to create an even layer. Place the cups in the refrigerator to chill while you prepare the filling.
- In a clean bowl, whip the heavy whipping cream using an electric mixer or hand whisk until soft peaks form.
- In another bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until fully combined. Gently fold in the whipped cream, taking care not to deflate it. Next, stir in the chopped pistachios.
- Remove the crust-lined cups from the refrigerator. Spoon the cheesecake filling over the crust, smoothing the top with a spatula or the back of a spoon. Garnish each cup with a few whole pistachios.
- Refrigerate the assembled cups for at least 2 hours to let the cheesecake set properly. Serve chilled and enjoy.
Equipment
- Mixing Bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Serving cups or ramekins
- Spoon or spatula
Notes
- For a citrus twist, add a teaspoon of lemon or orange zest to the filling.
- Swap the graham cracker crust for crushed digestive biscuits or gluten-free cookies for variation.
- Store covered in the refrigerator for up to 3 days; avoid freezing to maintain texture.