These Mini Pistachio Greek Yogurt Cheesecakes look fancy but are quick and easy to whip up and taste delicious!

So if you’re looking for a sweet treat that feels special but won’t have you sweating over a hot oven, you’re in the right place.

Why You’ll Love These Little Cheesecakes

Let’s start with the obvious: no baking. Yep, you can skip the oven entirely. These cheesecakes set beautifully in the fridge, giving you more free time.

They’re made with a wholesome almond flour crust and packed with creamy Greek yogurt, honey, and just the right amount of pistachio goodness. The result? A sweet treat that feels indulgent but won’t leave you in a sugar coma.

Oh, and they’re naturally gluten-free so they’re a win for friends or family who need to skip the wheat without missing out.

What You’ll Need

Here’s your quick shopping list. You might already have a lot of this on hand!

Ingredients:

For the Crust:

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

For the Filling:

8 oz cream cheese, softened
½ cup plain Greek yogurt
⅓ cup honey or agave syrup
½ tsp vanilla extract
¼ tsp almond extract (optional, but adds a lovely touch!)
½ cup finely ground pistachios, plus more for topping
2 tbsp pistachio butter (or almond butter if you can’t find pistachio)
Juice of ½ lemon (about 1 tbsp)

Mini Pistachio Greek Yogurt Cheesecakes ingredients

Step-by-Step Instructions

Step 1: Make the Crust

In a medium bowl, stir together the almond flour, maple syrup, melted coconut oil, cinnamon, and a pinch of sea salt. You’re looking for a soft, crumbly texture moist enough to press down but not sticky.

Grab your muffin tin and line it with 12 paper liners. (Pro tip: the cuter the liners, the more impressive your little cheesecakes will look.)

Scoop about 1 tablespoon of crust mixture into each liner and press it down firmly with the back of your spoon or your fingers. You want a nice, even base that’ll hold up once the filling is added. Pop the tray into the fridge while you make the filling. Let those little crusts chill out for a bit.

Step 2: Make the Filling

In a mixing bowl, beat the cream cheese with a hand mixer until smooth and creamy. This is your base, so don’t rush it you want it lump-free.

Add in the Greek yogurt, honey (or agave), vanilla extract, almond extract (if using), pistachio butter, and lemon juice. Beat again until everything’s fluffy and well combined.

Fold in the finely ground pistachios. These give the cheesecake its signature flavor and a bit of texture, which I personally love.

Cheesecake filing mixture mixed in a bowl

Step 3: Assemble and Chill

Pull the crusts out of the fridge and evenly spoon the pistachio filling into each cup. Smooth out the tops with a spoon or small spatula. Don’t worry if they’re not perfect these have a rustic charm that makes them all the more lovable.

Cover the muffin tin (plastic wrap or a large container lid works great) and pop it back in the fridge. Chill for at least 4 hours, or even better, overnight. They’ll set up beautifully and taste even more amazing the next day.

Mini Pistachio Greek Yogurt Cheesecakes ready to chill

Step 4: Serve and Enjoy

Once they’re firm and ready to go, carefully remove the cheesecakes from the muffin tin and peel off the liners.

Garnish with a sprinkle of chopped pistachios on top. Want to make them extra adorable? Add a fresh raspberry or a tiny dollop of Greek yogurt. Or both. Because why not?

Tips for Success (aka lessons learned the hard way)

Soft cream cheese is key. Let it sit out for 30-60 minutes before mixing. Cold cream cheese = lumpy filling.
Use a food processor for the pistachios. You want them finely ground, not chunky.
Pistachio butter is worth the hunt. But if you can’t find it, almond butter is a great stand-in. Just make sure it’s the smooth kind, not crunchy.
Paper liners help with easy removal. Silicone ones work too if you’ve got them!

Customization Ideas

These cheesecakes are super flexible, just like us on a good day with caffeine and sleep.

Make it dairy-free: Use a dairy-free cream cheese and coconut yogurt.
Add a crust twist: Swap almond flour for crushed gluten-free graham crackers or oat flour.
Switch up the flavor: Try hazelnut butter and a little cocoa for a Nutella-inspired version.
Add a drizzle: A little melted chocolate or honey on top never hurt anybody.

Perfect For…

These mini pistachio cheesecakes are a total crowd-pleaser and ideal for:

Baby showers (they’re pastel perfection)
Brunch spreads
Graduation parties
Summer potlucks
Book club (especially if you forgot it was your turn to host)

Honestly, I make them when I just need a little “me” dessert in the fridge. They store beautifully and feel like a treat without the guilt trip. (And yes, I’ve eaten one straight out of the fridge in pajamas at 10 PM. Highly recommend.)

Storing & Serving

These beauties will last up to 5 days in the fridge just keep them in an airtight container.

If you’re serving them at a party, they can sit out on a dessert table for a couple of hours no problem. But if it’s a particularly hot day, they’ll be best in a shady spot or a quick chill break in the fridge before serving.

These Mini Pistachio Greek Yogurt Cheesecakes have quickly earned a permanent spot in my “go-to desserts” list. They’re elegant, easy, and packed with creamy pistachio goodness in every bite. Best of all? They come together with pantry staples and don’t require turning on the oven. That’s a major win in my book.

So whether you’re throwing a party, hosting a brunch, or just treating yourself after a long week, give these a try. They’re a little green bite of joy and let’s be real, we could all use a little more of that in our lives.

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