Mini Pistachio Greek Yogurt Cheesecakes
These Mini Pistachio Greek Yogurt Cheesecakes are creamy, lightly sweet, and packed with nutty pistachio flavor. The almond flour crust gives them a subtle crunch, while the filling stays smooth and tangy from the Greek yogurt. They're easy to make ahead, chill in the fridge, and are perfect for a family dessert, weekend brunch, or any time you want a simple yet special treat.
Ingredients
- For the Crust:
- 1 cup almond flour 96 g
- 2 tablespoon maple syrup 30 ml
- 2 tablespoon melted coconut oil 30 ml
- ½ teaspoon ground cinnamon 1 g
- Pinch of sea salt
- For the Pistachio Cheesecake Filling:
- 8 oz cream cheese room temperature 226 g
- ½ cup Greek yogurt 120 g plain
- ⅓ cup honey 80 ml or agave syrup
- ½ teaspoon vanilla extract 2.5 ml
- ¼ teaspoon almond extract optional 1.25 ml
- ½ cup pistachios 60 g plus more for garnish, finely ground
- 2 tablespoon pistachio butter 30 g or almond butter, unsweetened
- 1 tablespoon lemon juice about 1 tablespoon / 15 ml
Instructions
- In a bowl, mix almond flour, maple syrup, melted coconut oil, cinnamon, and a pinch of sea salt until crumbly and moist.
- 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.
- 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.
- Spoon the filling evenly over each crust, smoothing the tops. Refrigerate for at least 4 hours or overnight until set.
- 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.