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Make the Best Pistachio Cranberry Cheesecake This Christmas!

Learn how to make this holiday pistachio cranberry cheesecake recipe to make your Christmas extra decadent!

Prep Time
25 mins
Chill Time
4 hrs 15 mins
Total Time
4 hrs 40 mins
Servings: 6 cheesecakes
Calories: 382 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Mix the Biscoff crumbs with the melted butter in a medium-sized bowl until well combined.
  2. Divide the mixture evenly and spoon into 6 mini cheesecake pans or lined muffin cups.  
  3. Press the crust firmly into the bottom of the pans. Chill in the fridge for about 15 minutes while preparing the filling. 
  4. Chill in the fridge for about 15 minutes while we prepare the filling.
  5. In a large bowl, mix the softened cream cheese and sugar together until smooth and creamy.
  6. Add the mascarpone cheese to the mixture, beating until fully incorporated and smooth. 
  7. Add the sour cream.
  8. Incorporate the vanilla extract into the cream mixture.
  9. Stir in the chopped pistachios and mix thoroughly.
  10. Evenly distribute the cheesecake mixture over the chilled crusts.
  11. Smooth the tops.
  12. Chill the cheesecakes in the fridge for at least 4 hours, or until they are set.
  13. In a small saucepan, heat the cranberry juice and sugar together, mixing them until the sugar is fully dissolved.
  14. Remove the mixture from the heat and whisk in the powdered gelatin until dissolved completely. Allow the cranberry topping to cool slightly.
  15. Once the gelatin mixture has cooled but is still liquid in form, spoon it evenly over the chilled cheesecakes
  16. Chill the cheesecakes again until the cranberry topping is set, about 1 hour.
  17. 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

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

% 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.