Mini Cheesecake Bites with Pistachios and Cranberries
User Reviews
4.9
38 reviews
Excellent
Mini Cheesecake Bites with Pistachios and Cranberries
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I’ve got your perfect holiday dessert, and you don’t even need to turn on your oven! These Mini Cheesecake Bites with Pistachios and Cranberries are tiny, heavenly bites of the holidays!
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Ingredients
- 400 grams cream cheese PHILADELPHIA at Room temperature, light, regular or a mix of both
- 1 cup confectioners sugar
- 1 teaspoon vanilla
- pinch salt
- 3 tablespoons heavy whipping cream 35%
- 1/3 cup cranberry sauce or your favorite preserves/sauce
Coating:
- 1 cup pistachio shelled and unsalted
- 1 cup dried cranberries
- 1 cup white chocolate chunks
Notes
- —Always have your PHILADELPHIA cream cheese at room temperature.
- —Using heavy cream gives an airy texture, skip that if you prefer a denser cheesecake.
- —Fold in your favorite jams or berry sauce instead of the cranberry sauce. Marmalade or raspberry preserves are a great alternative.
- —Chilling the cheesecake before scooping allows for easier scooping and, likewise, chilling the scoops allows easier coating.
- —Make sure the coating is processed to a fine size so it sticks without deforming the shape of your mini cheesecake bites.
- —Use your favorite nuts for coating. Add some dark chocolate chips or caramel chips if you prefer; you can’t go wrong.
- —This is really forgiving recipe; it's very hard to mess it up. And it’s very versatile, too, so feel free to adjust it to your taste.
- —These mini cheesecake bites can be prepared well in advance; they keep for 5 days if well covered in the fridge or can be frozen up to a month in advance. —They’re actually so good served frozen, too! They taste like a cheesecake ice cream with so much flavor, crunch and texture!
Genuine Reviews
User Reviews
Overall Rating
4.9
38 reviews
Excellent
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