These no-bake pistachio cheesecake cups are rich, nutty, and irresistibly creamy. Each cup begins with a layer of crushed chocolate cookies, and is topped with a smooth blend of white chocolate and pistachio cream cheese infused with green cardamom and a hint of rose. The texture is silky and spoonable, it is more like a thick mousse than a firm cheesecake slice. They make the perfect small-serve dessert, with just the right decadence!
In the past couple of years, I have really developed a fondness for pistachio desserts. From pistachio cream roll to last year for Diwali, I made pistachio burfi (fudge) and then later in spring, I made the raw egg free pistachio tiramisu.
About My Recipe
I use both pistachio nut butter (wilderness poets brand is my favorite) and pistachio cream to bring forward pistachios my recipes. Whenver I share a pistachio recipe, a lot of you write to me asking which one to use, and what's the difference.
Pistachio butter like any nut butter(peanut butter or almond butter) is plain ground pistachios. Usually it's unsweetened. Pistachio cream is pistachios ground into a smooth spread-like consistency with ingredients such as malt, milk powder and sugar. Whenever choosing, always make sure to scan the ingredients to know what you are purchasing.
Unless it's a baking recipe, there will not be any major effect on the outcome of your recipe.
Why pistachio butter in this recipe? Since I'm using white chocolate(which is quite sweet) in the cheesecake filling, I chose pistachio butter. Firstly, the butter isn't completely smooth, which creates a nice textural contrast and keeps the cheesecake from feeling too uniform. Secondly, the dessert cups arent cloying since the pistachio butter is unsweetened.
That said, if pistachio butter is not available, you can use pistachio cream instead.
My Tips
- Don't go overboard on using pistachio butter or cream, whichever you are using. It is very dense and heavy and could make the dessert quite rich.
- I suggest making small sized cups, since the dessert is quite rich and creamy and small portions are pretty satifsying.
- You could use graham crackers or digestives instead of chocolate cookies base.
- If you wish for a deeper green color, you could add 1-2 drops of food coloring to the cheese mixture.
- If you don't want individual dessert cups, this recipe can also be made into a 6 inch mini pistachio cheesecake by pressing everything into a springform tin.
- If you have time, you can even test texture of the cheesecake filling by chilling a tablespoon of filling for about 30 minutes. If it softly holds a mound on a spoon, you're perfect.
Let's make
- Add white chocolate pieces to a microwave safe bowl. Melt until smooth in intervals of 30 seconds
- Break the chocolate cookie into pieces and add to a food processor fitted with metal blade. Add pistachio butter and a pinch of salt (it opens the flavor)
In one of the recipe trials I also added a couple tablespoons of melted chocolate wafers while crushing the cookies. This is optional but it tasted divine. I am mentioning this if you want to try.
- Pulse until the cookie resembles crumbs. Set aside.
- In a large bowl, add softened cream cheese and heavy cream.Also add melted chocolate, pistachio butter, cardamom powder, rose essence and powdered sugar.
5. On medium speed, beat the mixture, until combined very well. It should be smooth and creamy.
6. In a small serving cup (I use 7 oz short glasses), add 2 tablespoon of the cookie crumbles and press down to create a even layer.
7. Carefully spoon or pipe cheesecake filling mixture over the cookie crumbles.Fill all the serving cups in similar manner. Smoothen the tops.
- Place the dessert cups to set in a refrigerator for 4-6 hours. Top with a dollop of pistahcio butter, crushed pistachios and a raspberry for a pop of color.
Serve the pistachio cheesecake cups slightly chilled, not fridge-cold. Leaving them for 10-15 minutes at room temperature brings out the white chocolate and nut aromas.
No Bake Pistachio Cheesecake Cups
Ingredients
To Make Cookie Base
- 12-14 chocolate cookies
- 1 tablespoon pistachio butter or pistachio cream
- 1 tablespoon melted chocolate (optional), I simply melt 8-10 chocolate wafers in microwave
For Pistachio Cheesecake Filling
- 4 oz white chocolate
- 5 oz cream cheese softened
- ¾ cup heavy cream
- 4 tablespoon powdered sugar use 3 tablespoon if using pistachio cream
- 4 tablespoon pistachio butter or pistachio cream
- ½ teaspoon green cardamom powder don't go overboard
- 1 teaspoon rose water don't go overboard
- chopped pistachios for garnish
Instructions
- Add white chocolate pieces to a microwave safe bowl. Melt until smooth in intervals of 30 seconds. It takes about 90 seconds. Stir gently using a spatula at each interval. Once melted set aside.
- Break the chocolate cookie into pieces and add to a food processor fitted with metal blade. Add pistachio butter and a pinch of salt (it opens the flavor). Alos add melted chocolate(if using).
- Pulse until the cookie resembles crumbs. Set aside.
- In a large bowl, add softened cream cheese and heavy cream.Also add melted chocolate, pistachio butter, cardamom powder, rose water and powdered sugar.
- On medium speed, beat the mixture, until combined very well. It should be smooth and creamy. Taste. It should be nicely sweet. This cheesecake is not faintly sweet.
- In a small serving cup (I use 7 oz short glasses), add 2 tablespoon of the cookie crumbles and press down to create a even layer.
- Carefully spoon or pipe cheesecake filling mixture over the cookie crumbles.Fill all the serving cups in similar manner. Smoothen the tops.
- Place the dessert cups to set in a refrigerator for 4-6 hours. Top with a dollop of pistahcio butter, crushed pistachios and a raspberry for a pop of color.Serve chilled!
Notes
- Don't go overboard on using pistachio butter or pistachio cream, whichever you are using. It is very dense and heavy and could make the dessert quite rich.
- I suggest making small sized cups, since the cheesecake filling is quite rich and creamy and small portions are pretty satifsying.
- You could use graham crackers or digestives instead of chocolate cookies base.
- If you wish for a deeper green color, you could add 1-2 drops of food coloring to the cheese mixture.
- If you don't want individual dessert cups, this recipe can also be made into a 6 inch mini pistachio cheesecake by pressing everything into a springform tin.
- If you have time, you can even test texture of the cheesecake filling by chilling a tablespoon of filling for about 30 minutes. If it softly holds a mound on a spoon, you're perfect.
I'd Love to Hear from You!