Mini Pistachio Greek Yogurt Cheesecakes

Creamy, nutty, and perfectly portioned—these Mini Pistachio Greek Yogurt Cheesecakes are a delightful twist on the classic dessert.

With a tangy Greek yogurt base and a hint of pistachio flavor, they’re light, luscious, and packed with personality.

Topped with a sprinkle of chopped pistachios or a dollop of whipped cream, these minis are made to impress—no oven (or fork!) required.

this recipe ⇨

Ingredients

For the Crust:

• 1 cup almond flour (96 g)
• 2 tbsp maple syrup (30 ml)
• 2 tbsp melted coconut oil (30 ml)
• ½ tsp ground cinnamon (1 g)
• Pinch of sea salt

For the Pistachio Cheesecake Filling:

• 8 oz cream cheese, room temperature (226 g)
• ½ cup plain Greek yogurt (120 g)
• ⅓ cup honey or agave syrup (80 ml)
• ½ tsp vanilla extract (2.5 ml)
• ¼ tsp almond extract, optional (1.25 ml)
• ½ cup finely ground pistachios (60 g), plus more for garnish
• 2 tbsp unsweetened pistachio butter (30 g) (or almond butter)
• Juice of ½ lemon (about 1 tbsp / 15 ml)

Maple Grove Farms Organic Pure Maple Syrup, Grade A Amber, 8.5 Ounce

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How to Make Mini Pistachio Greek Yogurt Cheesecakes

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

Yields & Time

• Yields: 12 mini cheesecakes
• Prep Time: 15 minutes
• Chill Time: 4 hours or overnight

Total Time: 4 hours 15 minutes

Mini Pistachio Greek Yogurt Cheesecakes

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Lusciously creamy and naturally sweetened, these no-bake mini cheesecakes blend rich pistachio flavor with the tang of Greek yogurt for a light, elegant dessert. With a maple-almond crust and a nutty, citrus-kissed filling, they’re perfect for warm-weather treats or year-round indulgence.

• Total Time: 15 minutes
• Yield: 12 mini cheesecakes

Ingredients

For the Crust:

•1 cup almond flour (96 g)

•2 tbsp maple syrup (30 ml)

•2 tbsp melted coconut oil (30 ml)

•½ tsp ground cinnamon (1 g)

•Pinch of sea salt

 

For the Pistachio Cheesecake Filling:

•8 oz cream cheese, room temperature (226 g)

•½ cup plain Greek yogurt (120 g)

•⅓ cup honey or agave syrup (80 ml)

•½ tsp vanilla extract (2.5 ml)

•¼ tsp almond extract, optional (1.25 ml)

•½ cup finely ground pistachios (60 g), plus more for garnish

•2 tbsp unsweetened pistachio butter (30 g) (or almond butter)

•Juice of ½ lemon (about 1 tbsp / 15 ml)

 

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Instructions

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

• Author: Jordan
• Prep Time: 15 minutes