These Pistachio Dessert Cups are the ultimate no-bake summer treat! With a buttery graham cracker crust, a fluffy pistachio mousse, and a swirl of whipped cream topped with crunchy pistachios, these individual cups are as elegant as they are easy to make. Perfect for parties, picnics, or when you’re craving something sweet without turning on the oven.

Why You’ll Love This Recipe

• No baking required: You can make this dessert without heating up the kitchen.
• Quick and simple: Only 30 minutes of prep time for a beautiful presentation.
• Perfect for gatherings: Individual servings make it ideal for parties, holidays, and events.
• Creamy and nutty: The combination of pistachio pudding and whipped cream creates an irresistibly smooth texture.
• Make ahead friendly: These cups store well for a few days, making them great for planning ahead.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham Cracker Crust

• 2 cups (168 g) graham cracker crumbs
• ¼ cup (57 g) unsalted or salted butter, melted

Pistachio Mousse Filling

• 3.4 oz (96 g) instant pistachio pudding mix
• 1 ½ cups (355 ml) milk
• 1 ½ cups (355 ml) heavy cream

Whipped Cream Topping

• ½ cup (118 ml) heavy cream
• 1 tablespoon (8 g) powdered sugar
• ¼ teaspoon (1.25 ml) vanilla extract

For Garnish

• ¼ cup (31 g) chopped pistachios

Directions

1. In a medium bowl, combine the graham cracker crumbs and melted butter until evenly coated.
2. Portion the crumb mixture into 28 two-ounce plastic cups, pressing firmly into the bottom to form a crust layer.
3. In a large mixing bowl, whisk together the instant pistachio pudding mix and milk until smooth. Chill for 5 minutes to thicken.
4. Add the heavy cream to the pudding mixture and beat with an electric hand mixer on medium-high speed until thick and fluffy.
5. Spoon or pipe the pistachio mousse into each cup, filling about three-quarters full.
6. In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
7. Pipe a swirl of whipped cream over each dessert cup and sprinkle with chopped pistachios.
8. Seal each cup with a lid and refrigerate for at least 2 hours or until ready to serve.

Servings and Timing

• Yield: 28 two-ounce dessert cups
• Prep Time: 30 minutes
• Chill Time: 2 hours
• Total Time: Approximately 2 hours and 30 minutes

Variations

• Crust Options: Swap graham crackers for vanilla wafers, Golden Oreos, or shortbread cookies.
• Nut-Free Version: Replace the pistachio pudding with instant vanilla pudding and top with crushed cookies instead of nuts.
• Chocolate Twist: Add a layer of melted chocolate or chocolate shavings for a decadent touch.
• Bigger Servings: Use 4-ounce cups for a heartier dessert portion.
• Extra Crunch: Stir chopped pistachios directly into the mousse layer for texture.

Storage/Reheating

Store the dessert cups in the refrigerator for up to 3 days. Keep them covered with lids or plastic wrap to prevent drying out. Serve chilled straight from the fridge. These cups should not be left at room temperature for more than one hour. Since this is a no-bake dessert, reheating is not necessary.

FAQs

How far in advance can I make these pistachio dessert cups?

You can prepare them up to 2–3 days in advance. Just keep them refrigerated and covered until serving.

Can I use homemade pistachio pudding instead of instant?

Yes, but it will take more time to set. Chill it thoroughly before combining it with whipped cream.

What type of milk works best for the pudding?

2% milk works perfectly, but whole milk will make the pudding richer. Avoid non-dairy milk for best results unless the pudding mix specifies it’s suitable.

Can I freeze these dessert cups?

Freezing is not recommended, as the pudding and whipped cream may separate once thawed.

How can I make these more festive?

Add colored sprinkles, edible glitter, or serve them in decorative cups for holidays like St. Patrick’s Day or Easter.

Can I use Cool Whip instead of homemade whipped cream?

Yes, Cool Whip can be substituted for convenience. Use about 1 cup and pipe or spoon it on top as desired.

How can I make this dessert lower in sugar?

Use sugar-free pistachio pudding mix and substitute the powdered sugar with a low-calorie sweetener.

What if I don’t have piping bags?

Simply spoon the mousse and whipped cream into the cups — they’ll still look delicious and taste the same.

Are these safe for nut allergies?

Since they contain pistachio pudding and chopped pistachios, they are not suitable for people with nut allergies.

Can I double this recipe?

Absolutely! Just multiply all ingredients by two and use larger mixing bowls.

Conclusion

Pistachio Dessert Cups are a crowd-pleasing, no-bake delight that combines simplicity with elegance. With their creamy mousse, buttery crust, and nutty crunch, they’re perfect for any occasion — from backyard picnics to fancy dinner parties. Make a batch ahead of time, chill, and enjoy the refreshing taste of pistachio perfection in every spoonful.

Print