Make the Best Pistachio Cranberry Cheesecake This Christmas!
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Make the Best Pistachio Cranberry Cheesecake This Christmas!
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Learn how to make this holiday pistachio cranberry cheesecake recipe to make your Christmas extra decadent!
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Ingredients
Crust
- 1 cup Biscoff crumbs
- ¼ cup butter melted
Cheesecake Filling
- 8 oz cream cheese softened
- ⅓ cup sugar
- ½ cup mascarpone cheese at room temperature
- ⅓ cup sour cream
- 1 tsp vanilla extract
- ½ cup chopped pistachios
Cranberry Topping
- 1 cup cranberry juice
- 1 tbsp sugar
- 1 tbsp powdered clear gelatin
Garnish
- fresh cranberries
- Additional chopped pistachios optional
- rosemary
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Instructions
- Mix the Biscoff crumbs with the melted butter in a medium-sized bowl until well combined.
- Divide the mixture evenly and spoon into 6 mini cheesecake pans or lined muffin cups.
- Press the crust firmly into the bottom of the pans. Chill in the fridge for about 15 minutes while preparing the filling.
- Chill in the fridge for about 15 minutes while we prepare the filling.
- In a large bowl, mix the softened cream cheese and sugar together until smooth and creamy.
- Add the mascarpone cheese to the mixture, beating until fully incorporated and smooth.
- Add the sour cream.
- Incorporate the vanilla extract into the cream mixture.
- Stir in the chopped pistachios and mix thoroughly.
- Evenly distribute the cheesecake mixture over the chilled crusts.
- Smooth the tops.
- Chill the cheesecakes in the fridge for at least 4 hours, or until they are set.
- In a small saucepan, heat the cranberry juice and sugar together, mixing them until the sugar is fully dissolved.
- Remove the mixture from the heat and whisk in the powdered gelatin until dissolved completely. Allow the cranberry topping to cool slightly.
- Once the gelatin mixture has cooled but is still liquid in form, spoon it evenly over the chilled cheesecakes
- Chill the cheesecakes again until the cranberry topping is set, about 1 hour.
- Garnish each cheesecake with fresh cranberries, additional ground pistachios, and rosemary if desired. Serve cold and enjoy!
Notes
- Make It Easy: You can use a mini cheesecake pan with 6 removable bottoms or a standard muffin pan lined with cupcake liners for easy cheesecake removal.
- Pack The Crust: Use the back of a spoon or the bottom of a small glass to press the crust firmly into the bottom of the pans. This will help the crust hold its shape.
- Soften Things Up: To ensure that the cheesecake filling turns smooth and creamy, make sure that the cream cheese, sour cream, and mascarpone cheese are all at room temperature.
- Just Add Salt: You can add a pinch of salt to the crust to help balance the flavors.
- Chill Them: It’s best to chill the cheesecake for several hours, or even overnight, before serving them. This will help it set properly.
Nutrition Information
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Calories
382kcal
(19%)
Carbohydrates
21g
(7%)
Protein
4g
(8%)
Fat
32g
(49%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
85mg
(28%)
Sodium
195mg
(8%)
Potassium
102mg
(3%)
Fiber
0.04g
(0%)
Sugar
20g
(40%)
Vitamin A
1105IU
(22%)
Vitamin C
4mg
(4%)
Calcium
82mg
(8%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 6cheesecakes
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 85mg | 28% |
| Sodium | 195mg | 8% |
| Potassium | 102mg | 2% |
| Fiber | 0.04g | 0% |
| Sugar | 20g | 40% |
| Vitamin A | 1105IU | 22% |
| Vitamin C | 4mg | 4% |
| Calcium | 82mg | 8% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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