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A dessert bar with a crumbly base, chocolate layer, creamy filling, whipped topping, and chopped pistachios, with a bite taken out of it.
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Pistachio Cheesecake Cups Recipe

These pistachio cheesecake cups are protein-rich thanks to blended cottage cheese and taste just like pistachio cheesecake, but in perfect little personal pie size.
Prep Time2 hours 30 minutes
Cook Time5 minutes
Total Time2 hours 35 minutes
Course: Dessert
Cuisine: American
Keyword: pistachio cheesecake cups
Servings: 12
Author: Emily Richter

Ingredients

Graham Cracker Layer

  • 9 Graham crackers
  • 4 tablespoons unsalted butter

Chocolate Layer

Cottage Cheese Cheesecake Layer

  • 10 oz. 4% cottage cheese
  • ⅓ cup pistachio butter
  • ¼ cup + 1 tablespoon honey

Optional Toppings

  • whipped cream
  • shelled pistachio nuts roughly chopped

Instructions

  • First, preheat the oven to 350℉, line a muffin tin with muffin liners, and spray with nonstick cooking spray.
  • Prepare the graham cracker crust. Place the graham crackers and butter into a high-speed food processor. Process on high until the mixture forms a crumble.
    A food processor containing a mixture of finely ground ingredients on a light textured surface.
  • Spoon 1 tablespoon of the graham cracker crumbs into each muffin cup. Use a spoon to press the crumble down into the liners.
    A spoon presses crushed graham cracker crumbs into a paper-lined muffin tin.
  • Bake the graham cracker crust for 5 minutes at 350℉. Remove from the oven and allow the crust to cool.
  • Prepare the chocolate layer. Add the chocolate chips and coconut oil to a microwave-safe bowl, and microwave on high in 20-second intervals, stirring between until the chocolate is melted.
    A spoon is dipped into a bowl of melted chocolate, with some chocolate coating the spoon.
  • Scoop two heaping teaspoons of the melted chocolate onto the top of the graham cracker crust. Spread it evenly over the crust and transfer the pan to the freezer for 10 minutes.
    A hand holds a spoon pouring melted chocolate over crushed graham crackers in a paper-lined muffin tin.
  • Prepare the pistachio butter layer. Add the cottage cheese, pistachio butter, and honey into a high-powered food processor and process on high until thick, creamy, and no lumps. This may take 2-4 minutes.
    A food processor bowl containing a smooth, pale yellow creamy mixture with the blade visible in the center, set on a light textured surface.
  • Scoop ⅕-2 heaping tablespoons of the cottage cheese mixture to the top of the chocolate layer and evenly spread the layer out. Top with flaky salt.
    A metal muffin tin filled with twelve paper liners, each containing unbaked cupcake batter, sits on a light textured surface.
  • Transfer the pan to the freezer and freeze for at least 2 hours to firm up.
  • Top with optional dollop of whipped cream and chopped pistachios before serving.
    A mini cheesecake with a crumb crust, topped with whipped cream and chopped pistachios, sits on a piece of white parchment paper.

Notes

  • We prefer to use 2% or 4% cottage cheese in this recipe.
  • Any nut butter can be used in this recipe, but the pistachio butter is what gives these cups their green color and pistachio flavor.

Nutrition

Calories: 253kcal | Carbohydrates: 24g | Protein: 6g | Fat: 16g | Fiber: 2g | Sugar: 15g