Creamy pistachio cheesecake layered over a chocolate cookie crust, topped with whipped cream, crushed pistachios, and mint — perfect for elegant entertaining.

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📝 Ingredients:

For the Crust:

• 1 cup chocolate graham crackers or chocolate cookies, finely crushed

• 3 tbsp melted butter

• 1 tbsp sugar (optional)

For the Pistachio Cheesecake Filling:

• 1 1/2 cups cream cheese, softened

• 1/3 cup powdered sugar

• 1/2 cup pistachio paste or butter (unsweetened or lightly sweetened)

• 1 tsp vanilla extract

• 1/2 cup heavy cream, whipped to soft peaks

For the Topping:

• Whipped cream (piped on top)

• Crushed pistachios

• Fresh mint leaves

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🥣 Instructions:

1. Make the Crust:

   • In a bowl, mix crushed cookies with melted butter until the texture resembles wet sand.

   • Press firmly into the bottom of silicone muffin molds or mini dessert rings.

   • Chill in the freezer while preparing the filling.

2. Prepare the Filling:

   • In a bowl, beat cream cheese and powdered sugar until smooth.

   • Add pistachio paste and vanilla, and beat until well incorporated.

   • Gently fold in the whipped cream.

3. Assemble:

   • Spoon or pipe the filling over the prepared crusts.

   • Smooth the tops and refrigerate for at least 4–6 hours or until set (overnight preferred for best texture).

4. Decorate:

   • Once set, carefully remove from molds.

   • Pipe whipped cream on top using a star tip.

   • Sprinkle with crushed pistachios and garnish with fresh mint leaves.

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✅ Tips:

• For a more intense green, add a small drop of matcha or green food coloring to the filling.

• Use high-quality pistachio paste for the best flavor.

• These mini cheesecakes can be frozen (without toppings) and thawed before serving.