Get the Recipe Mini Cranberry Pistachio Cheesecakes
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
2 hrs 35 mins
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Servings
16 -18 mini cheesecakes
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Course
Dessert
Get the Recipe Mini Cranberry Pistachio Cheesecakes
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Mini cheesecakes are an excellent dessert for holiday parties - easy to make with a luxurious cream cheese filling and a buttery pistachio shortbread crust!
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Ingredients
Cranberry Sauce:
- 1/2 /2 cup fresh cranberries
- 1/4 /4 cup granulated sugar
- 1/4 /4 cup water
- 1 Tablespoon lemon juice
Crust:
- 1 1/2 /2 cups shortbread cookie crumbs ~6.5 ounces of cookies
- 2/3 /3 cup shelled pistachios
- 2 Tablespoons butter melted
Cheesecake:
- 16 ounces cream cheese room temperature
- 2/3 /3 cup granulated sugar
- 1 teaspoon vanilla
- 2 eggs room temperature
Instructions
- Cranberry Sauce: In a small saucepan, bring cranberries, sugar, water, and lemon juice to a slow simmer over medium heat. Simmer for 7-8 minutes, crushing cranberries with a spoon as they begin to pop. Remove from heat and set aside to cool. Once cool, push through a mesh sieve to remove skins.
- Crust: In a food processor, blend together shortbread cookies and pistachios until a sand-like mixture forms. Add butter and mix thoroughly.
- Cheesecake: Using an electric mixer, whip together cream cheese, sugar, and vanilla until combined, light, and fluffy. Add eggs one at a time, slowly mixing in between each addition until just incorporated.
- Preheat oven to 325°F. Assemble cheesecakes by placing approximately 1 Tablespoon shortbread and pistachio crust into the bottom of each mini cheesecake tin. Tamper down until a uniform crust forms. Add cheesecake filling to the top of each tin. Add 1/4 teaspoon of cranberry sauce to the top of each cheesecake and swirl around with a toothpick.
- Bake cheesecakes for 18-20 minutes until set around the edges; the centers may still jiggle and that's ok. Let cool at room temperature for 45 minutes to an hour. Chill in the fridge for 1-2 hours. The cheesecakes will set up in the fridge and be much easier to remove from the mini cheesecake pan after chilling.
Notes
- If you're using a mini cheesecake pan, and only have one, you'll need to place remaining filling in the fridge until your first batch of cheesecakes is finished chilling.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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