Pistachios are my favorite nut, and these mini pistachio cheesecakes showcase them beautifully. The dry roasted shelled pistachios I used provide that amazing pistachio flavor, a little saltiness, and great texture. Rather than finely chopping them myself, I chopped up extra in my food processor and store the excess for future use. I really recommend having the extra pistachios on top of the whipped cream, it add that extra punch of pistachios while adding a little distinct saltiness to balance out the lightly sweetened whipped cream.
(Full sized version of pistachio cheesecake now available!)
Pressure Cooker Trial notes
While writing up this post, I also did a trial of one of these mini cheesecakes in my 6 quart Instant Pot (notes on cooking time below recipe). It turned out comparable to one of the oven ones (maybe slightly more custard-like), and took about the same amount of time. With these spring forms being 4 inch, I would be unable to fit a full batch in my Instant Pot at this time. I will update once I do a full batch test run through my 12 quart GoWise or 8 quart Instant Pot.
*this has since been verified, and full Instant Pot Mini Pistachio Cheesecakes recipe has been published.
- 1 package graham crackers crushed (about 1.5 cups when crushed)
- 1/2 cup dry roasted pistachios shelled, finely chopped
- 6 Tbsp. butter, unsalted melted
- 1 Tbsp. granulated sugar
- 24 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 3/4 cup milk
- 3 whole eggs
- 3.4 ounce instant pistachio pudding mix (one package)
- 1 tsp. pure vanilla extract
- 1/2 cup dry roasted pistachios finely chopped
- 1 batch homemade whipped cream or store-bought/pre-prepared
- 1/4 cup dry roasted pistachios finely chopped
Preheat oven to 350F. Prepare six-4inch spring form pans by place a round of parchment paper in bottom. Combine crust ingredients in a bowl, then press mixture firmly into spring form pan. Place in oven for 5-10 minutes, or until you smell crust toasting and crust starts browning.
Combine cream cheese, flour, and sugar in stand mixer using paddle attachment until smooth, scraping bowl as needed. Slowly add in instant pistachio pudding mix, while mixing on a low speed. Mix until smooth. Slowly add milk, while mixing on low speed. Mix until smooth. Add eggs (one at a time) and vanilla extract, mix until just combined. Slowly stir in pistachios, just until combined.
Pour batter into prepared evenly between the spring form pans containing crusts. Cook about 35-40 minutes at 350F or until edges are set and center is just barely set. Once cool enough to handle, run knife between cheesecakes and edge of the spring form. Allow to cool to room temperature before releasing edge of spring form pans, leaving cheesecakes on pan base. Wrap each cheesecake with plastic wrap and refrigerate overnight (or at least 6 hours).
Top with homemade whipped cream and sprinkle with additional finely chopped pistachios.
Rather than finely chopping them myself, I put more than I would need through my food processor, use what I need, then store the rest in a sealed container for future use. I really recommend having the extra pistachios on top of the whipped cream, it add that extra punch of pistachios while adding a little distinct saltiness to balance out the lightly sweetened whipped cream.
*Electric Pressure Cooker trial notes: I placed one of these mini cheesecakes, skipping the toasting crust step, into my Instant Pot (on trivet) with about 1.5 cups of water. I cooked on high pressure for 12 minutes, and natural release for 15 minutes (then release remaining pressure). I then continued with remainder of directions.
Electric Pressure Cooker trial directions:
I placed one of these mini cheesecakes, skipping the toasting crust step, into my Instant Pot (on trivet) with about 1.5 cups of water. I cooked on high pressure for 15 minutes, and natural release for 25 minutes (then release remaining pressure). I then continued with remainder of directions. This has been verified, and recipe has been posted.