Pistachio Cranberry Cheesecake Bites (Print Version)
# Ingredients:
→ Crust
01 -
1 cup graham cracker crumbs
02 -
1/4 cup sugar
03 -
1/4 cup unsalted butter, melted
→ Cheesecake Filling
04 -
16 oz cream cheese, softened
05 -
1/2 cup sugar
06 -
1 tsp vanilla extract
07 -
2 large eggs
08 -
1/4 cup sour cream
09 -
1/2 cup chopped pistachios
→ Topping
10 -
1/2 cup dried cranberries
11 -
1/4 cup chopped pistachios
12 -
1 tbsp honey (optional)
# Instructions:
01 -
Preheat the oven to 163°C. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated. Spoon about 1 tablespoon of the mixture into each muffin cup lined with paper liners and press it down to form the crust. Bake for 5 minutes, then remove from the oven and set aside.
02 -
In a large bowl, beat the softened cream cheese and sugar until smooth. Add the vanilla extract and eggs, one at a time, mixing well after each addition. Stir in the sour cream until fully combined.
03 -
Gently fold the chopped pistachios into the cheesecake batter.
04 -
Spoon the cheesecake filling over the pre-baked crusts, filling each muffin cup about 3/4 full. Smooth the tops with a spatula. Bake for 18-20 minutes, or until the centers are set and slightly jiggle when you tap the pan. Let them cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
05 -
Once the cheesecake bites have chilled, top each with a few dried cranberries and chopped pistachios. For added sweetness, drizzle with a little honey.
06 -
Arrange these festive cheesecake bites on a holiday platter and enjoy their creamy, nutty, and tart flavors.