Easy No-Bake Pistachio Cheesecake Bites

Easy No-Bake Pistachio Cheesecake Bites

Indulge in our rich and creamy mini pistachio cheesecake bites made with a buttery crushed Oreo crust and a decadent pistachio cream cheese filling. Each bite is topped with a luscious dark and semi-sweet chocolate drizzle, finished with crushed pistachios for the perfect balance of creamy, crunchy, and chocolatey goodness. These elegant bite-sized desserts are no bake, perfect for parties, dessert tables, gifting, or satisfying your sweet cravings.

Bite-sized pistachio cheesecakes with Oreo crust and dark chocolate drizzle

Makes: 12 Mini Cheesecakes Prep Time: 3-4 hrs

Small Bites. Big Flavor Creamy, crunchy and decadently rich - these pistachio cheesecake bites are impossible to resist. You definitely can’t eat just one

Ingredients

Oreo Crust

  • 1/2 cup Oreo chocolate sandwich cookies, crushed
  • 2 tablespoons butter, melted

Pistachio Cheesecake Filling

  • 4 ounces plain cream cheese, room temperature
  • 1/4 cup pistachio cream
  • 2 tablespoons powdered sugar
  • 1/4 cup Cool Whip, thawed
  • 1 teaspoon vanilla extract

Toppings

  • 1 ounce dark chocolate, melted
  • 1 ounce semi-sweet chocolate, melted
  • Crushed pistachios
  • Grated chocolate, optional
  • Powdered sugar, optional

You'll Also Need

  • Mini muffin pan
  • Cooking spray
  • Piping bag or small plastic storage bag

 

Directions:

Make the Oreo Crust

  1. Place the Oreo cookies in a plastic storage bag and crush them into fine crumbs.
  2. Add the crushed cookies to a bowl. Pour in the melted butter and stir until well combined.
  3. Lightly spray the inside of a mini muffin pan with cooking spray.
  4. Add enough of the cookie mixture to cover the bottom of each muffin cup. Press the mixture firmly into the bottom to create the crust.
  5. Place the pan in the refrigerator for about 30 minutes, or until the crust feels firm to the touch.

Make the Pistachio Filling

  1. In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth.
  2. Add the pistachio cream and vanilla extract. Mix until everything is well incorporated.
  3. Gently fold in the thawed Cool Whip until the filling is smooth and creamy.
  4. Transfer the filling to a piping bag. If you don't have one, use a small plastic storage bag and snip off one corner.

 


Assemble the Cheesecakes

  1. Remove the muffin pan from the refrigerator.
  2. Pipe the pistachio cream cheese filling over each Oreo crust.
  3. Return the pan to the refrigerator and chill for approximately 3 hours, or until the cheesecakes are set.
  4. Once set, run a small knife carefully around the edge of each cheesecake to loosen it from the pan.
  5. Gently remove each cheesecake and place it on a serving platter.

 

Add the Finishing Touches

  1. Melt the dark and semi-sweet chocolate in the microwave in 10-second increments, stirring between each interval until completely melted and smooth.
  2. Drizzle the melted chocolate over each cheesecake.
  3. Sprinkle crushed pistachios over the top.
  4. For an extra pretty finish, garnish with grated chocolate and a light dusting of powdered sugar, if desired.

Say Your Grace and Enjoy! 💚

0 comments

Leave a comment

Please note, comments need to be approved before they are published.