Description
These Savory Cranberry & Pistachio Cheesecake Cups beautifully marry creamy textures and delightful flavors, making them a showstopper for any gathering.
Ingredients
Scale
- Pistachio Crust:
- 1 cup pistachios, finely chopped
- 2 tablespoons unsalted butter, melted
- 1 tablespoon breadcrumbs
- Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Topping:
- 1/2 cup cranberry compote or sauce
- Fresh rosemary sprigs (for garnish)
Instructions
- Prepare the Nutty Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the finely chopped pistachios, melted unsalted butter, and breadcrumbs. Press the mixture into the bottom of each greased mini muffin cup.
- Blend the Creamy Filling: Beat softened cream cheese until smooth. Mix in sour cream, Parmesan cheese, egg, salt, and black pepper until fully combined.
- Assemble & Bake: Spoon the filling over the prepared crusts, filling each about 3/4 full. Bake for 15-18 minutes until set with a slight jiggle.
Notes
These cheesecake cups can be prepared up to the baking step, stored in the refrigerator, and baked on the day of your event.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
Nutrition
- Calories: 180 kcal
- Sodium: 150 mg
- Protein: 5 g