By

Wendy Stoltz,

Melina Moggia / Last Modified On December 2, 2025

Gluten-Free Pistachio cheesecake bites are incredibly tasty, think cheesecake but amped up with decadent pistachio cream. And yes, it is so worth it.

These gluten-free pistachio cheesecake bites are creamy, nutty, and just the right size for when you want a little indulgence. Each bite blends smooth cheesecake with real pistachio flavor for a dessert that feels fancy but couldn’t be easier to make.

The Best Gluten-Free Pistachio Cheesecake Bites Recipe

So if you have not been part of the Dubai chocolate craze, then you need to try this cheesecake to taste the pistachio cream, which is an integral component of the taste of the chocolate. It takes these cheesecake bites from good to great.

What I love about these cheesecake bites is the size and how elegant they come out with minimal effort. They're perfect for weddings as not only are they on trend, but they also taste great and look the part.

If I were catering a wedding this month, this would be my go-to recipe. They have that trendy pistachio flavor, and they're absolutely delicious. Plus they were super easy to make. I used my mini strawberry cheesecake bites as a framework. I just swapped in pistachios and adjusted the topping!

These Gluten-Free Pumpkin Cheesecake Bites show off some of the best flavors of autumn. And they're the perfect size for events. That makes them one of my favorite options for fall weddings. If you prefer to choose, here is our selection of family-favorite cheesecakes with gluten-free ingredients.

Why You’ll Love These Gluten-Free Pistachio Cheesecake Bites

Easy to make - These pistachio cheesecake bites are easy to make; your kids can even help.

No bake - I love that there's no baking involved, especially not having to crank up the heat in the kitchen in Summer. And guess what, you don't need to worry about the cheesecake cracking.

Taste amazing - If you have not tasted pistachio in any form or shape, this is your reminder to do so!

Ingredients In Gluten-Free Pistachio Cheesecake Bites

This has minimal ingredients, but don't let that make you think it is not as tasty. Between the crust and filling, you will devour these.

For The Crust:

• Biscuit - We've used Schar Gluten-Free Honeygrahams. But choose any crumbly gluten-free cookie.
• Unsalted Butter - We've used unsalted melted butter, but you can use a vegan butter, too. Preferably unsalted.

For The Pistachio Filling:

• Pistachio paste - Real pistachios are increasingly in demand due to the Dubai chocolate effect. So shop around and get a good brand of pistachio cream. Reminder to check it is gluten-free. Don't confuse it with a pistachio pudding mix.
• Regular Cream cheese - Use cream cheese that's at room temperature. We've used a full-fat cream cheese. It is preferable to use full-fat and not reduced or whipped.
• Whipped Cream - Use cream and whip it so that it can set. Overwhip, and the texture won't be as nice, and if you underwhip it, it will be runny. So bear that in mind.
• Powdered Sugar - Use powdered sugar; this helps to set the cheesecake and adds a touch of sweetness.

For The Gluten-Free Pistachio Cream:

• Homemade Pistachio Cream - For this, we've used part blended pistachio nuts, 1 part white chocolate, and a little vegetable oil. Did you know pistachios are a tree nut?

Equipment Needed

A food processor is super simple for making the crust process super simple. But you can also place the cookies in a ziplock bag and use a rolling pin to make a fine crumb. My kids love this method. Me, on the other hand I am not such a fan as my poor counter takes the brunt.

A whisk and a large bowl work well when making the filling. A stand or hand mixer is helpful but not necessary. A spatula is great for adding and smoothing the filling in the cookie crusts.

I've used the cooking rings to help keep them in a nice shape. Other options are a cupcake or muffin tin with a muffin liner in each muffin cup for easy removal.

How To Make This Gluten-Free Pistachio Cheesecake Bites Recipe

It is such a simple and quick dessert, but it is so elegant. Every time I serve it, everyone gives it huge compliments. It only takes a couple of hours, but the fridge does all the work with only 25 minutes of hands-on time.

Make The Base, Fill, And Enjoy!

Place honeygrams in a food processor and process for 1 minute or until they are fine crumbs. In a mixing bowl, whisk honey-graham crumbs and melted butter until combined.

Press the mixture evenly into the bottom of your mini cheesecake rings. In a large mixing bowl, beat together the cream cheese and powdered sugar.

Add whipped cream and pistachio cream to the cream cheese mixture and mix until combined. Spoon pistachio cream cheese filling batter onto the prepared crust.

Smooth the top with a spatula, and refrigerate until firm.

It takes about 4 hours. Make the pistachio icing by blending the nuts and combining them with white chocolate and vegetable oil. You can adjust the consistency to your liking. Garnish and serve.

Tips For Making The Best Gluten-Free Pistachio Cheesecake Bites

• Cookies matter - We have used Schar Gluten-Free Honeygrahams, so use something along the same lines if you can't find these. If you prefer a traditional flavor, use gluten-free Graham crackers.
• Make a fine crumb - Use a food processor or rolling pin to get fine crumbs so they adhere to the butter and you get a smooth Honeygrahams or Graham cracker crust.
• Use a glass - If you want a smooth and even base, use a glass or something that fits into the cooking rings.
• Blend it until smooth - Make sure the filling is blended until smooth. Don't overmix or else it will become too runny.
• Use room temperature ingredients - The cream cheese is best used at room temperature for a smooth filling.

Frequently Asked Questions

What Size Cheesecake Pans Do I Use?

You can use any size mini cheesecake pan or ring for this recipe. We recommend using 3-inch or 4-inch rings. You can use other sizes based on who you are making them for.

Is This an Eggless Cheesecake?

You bet! This recipe doesn't use any eggs. That said, there's another Eggless Cheesecake from Texanerin Baking that's worth checking out.

How Do I Store Gluten-Free Pistachio Cheesecake Bites?

Store them in an air-tight container in the fridge for up to 5 days. I like to make them a day earlier; the nutty flavor melds with the creamy texture, and they taste even nicer.

Can I Freeze Gluten-Free Pistachio Cheesecake Bites?

Yes, you can freeze them in a freezer-friendly container for up to 2 months.

Can You Make Gluten-Free Pistachio Cheesecake Bites Ahead Of Time?

Yes, they are perfectly fresh for 1-2 days in advance. Store them in the fridge with plastic wrap or an airtight container so they don't spoil or absorb fridge odors.

Continue to Content

Yield: 8 servings

Gluten-Free Pistachio Cheesecake Bites

Print

Gluten-Free Pistachio cheesecake bites are incredibly tasty and make the best dessert for all occasions.

Prep Time 25 minutes

Cook Time 4 hours

Total Time 4 hours 25 minutes

Ingredients

For the crust:

• 1 5.6oz package Schar Gluten-Free Honeygrahams
• 6 tablespoons butter, melted (dairy-free butter works too)

For the filling:

• 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

For The Gluten-Free Pistachio Cream:

• 1 cup blended pistachio nuts
• 1 cup white chocolate
• 2 tbs vegetable oil

Instructions

1. Place the honeygrams in a food processor and process for 1 minute, or until they are finely ground.
2. In a medium mixing bowl, whisk together the honey-graham crumbs and melted butter until well combined.
3. Press mixture evenly into the bottom of your mini cheesecake pan.
4. In a large mixing bowl, beat together the cream cheese and powdered sugar.
5. Add whipped cream and pistachio cream to the cream cheese mixture and mix until combined.
6. Spoon cream cheese filling onto the prepared crust.
7. Smooth the top with a spatula, and refrigerate until firm (about 4 hours).
8. Make the pistachio cream by blending the nuts and combining them with white chocolate and vegetable oil. You can adjust the consistency to your liking.
9. Store covered in the refrigerator for up to 5 days.

Notes

• Cookies matter - We have used Schar Gluten-Free Honeygrahams so use something along the same lines if you can't find these.
• Make a fine crumb - Use a food processor or rolling pin to get fine crumbs so they adhere to the butter and you get a smooth crust.
• Use a glass - If you want a smooth and even base, use a glass or something that fits into the cooking rings.
• Blend it until smooth - Make sure the filling is blended until smooth. Don't overmix it or else it will go too thick. Dont overmix or else it will become too runny.
• Use room temperature ingredients - The cream cheese is best used at room temperature for a smooth filling.
• If your frosting turns out too crunchy, add a little extra oil (slowly) until it reaches the consistency you want.
• Optional: Add in a teaspoon of heavy cream when you blend the frosting for a creamier texture.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Gluten-Free Pistachio Cream
• 
  Schar Cookie Honeygrams
• 
  Mini Cheesecake Pan
• 
  Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set
• 
  3 inch Cooking Rings with Pusher & Lifter

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 402Total Fat: 36gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 63mgSodium: 258mgCarbohydrates: 17gFiber: 2gSugar: 11gProtein: 7g

This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.

If you make this gluten-free pistachio cheesecake bites recipe, please consider stopping by and letting me know what you think.