Pistachio Cheesecake Bites: Pure Delight

Pistachio cheesecake: craft these delightful gluten-free bites with a creamy filling and crunchy crust. Perfect for a crowd, an elegant dessert.

Prep Time 4 10

Total Time 4 10

Course Dessert

Cuisine American

Servings 15

Calories 380 kcal

1 5.6oz package Schar Gluten-Free Honeygrahams
6 tablespoons butter, melted (dairy-free butter works too)
1 8oz. package of cream cheese, room temperature (dairy-free cream cheese works too)
½ cup powdered sugar
2 cups fresh whipped cream (or dairy-free whipped cream)
½ cup pistachio paste
1 cup raw pistachios
1 cup white chocolate chips
2 tablespoons neutral vegetable oil

Place the honeygrahams in a food processor and process for 1 minute, or until they are finely ground.
In a medium mixing bowl, whisk together the honey-graham crumbs and 6 tablespoons of melted butter until well combined.
Press mixture evenly into the bottom of your mini cheesecake pan.
To make the pistachio cream, blend 1 cup of raw pistachios until finely ground. Combine with 1 cup of white chocolate chips and 2 tablespoons of neutral vegetable oil, adjusting consistency as needed.
In a large mixing bowl, beat together the 8oz package of cream cheese and ½ cup of powdered sugar.
Add 2 cups of whipped cream and the prepared pistachio cream to the cream cheese mixture and mix until combined.
Spoon cream cheese filling onto the prepared crust and smooth the top with a spatula. Refrigerate until firm (about 4 hours).

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.