Mini Cranberry Pistachio Cheesecakes

You can never have too many side dish recipes, so give Mini Cranberry Pistachio Cheesecakes a try. One portion of this dish contains about 4g of protein, 17g of fat, and a total of 298 calories. This lacto ovo vegetarian recipe serves 12 and costs 84 cents per serving. Head to the store and pick up granulated sugar, unsalted butter, unsalted pistachios, and a few other things to make it today. This recipe is liked by 71 foodies and cooks. From preparation to the plate, this recipe takes about 30 minutes. It is brought to you by Baked by Rachel. With a spoonacular score of 13%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Mini Cranberry-Berry Cheesecakes, Mini Cranberry Gingerbread Cheesecakes, and Cranberry Swirl Mini Cheesecakes.

Servings: 12

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Lightly grease a mini cheesecake pan.In a food processor, combine crust ingredients. Divide mixture among prepared cheesecake cavities. Add 1 small cookie scoop of crust mixture per cavity. Press down firmly to create an even layer. Bake for 5 minutes.Reduce oven temperature to 325F.In a large bowl or stand mixer, beat together softened cream cheese and sugar. When smooth, mix in sour cream, vanilla and salt. Finally, add in egg, mixing until just combined and no streaks remain.Add one heaping medium scoop of batter to each pan cavity. Bake at 325F for 15-18 minutes.Cool in pan to room temperature, then transfer to the refrigerator to chill thoroughly, roughly 6-12 hours or overnight.When ready to proceed, carefully remove cheesecakes from pan, removing pan discs from the bottom of each crust.Add finely chopped pistachios to a small bowl.Microwave honey for 10 seconds. Using a pasty brush, lightly coat the sides of a cheesecake with honey. Roll coated cheesecake in chopped unsalted pistachios. Repeat with remaining cheesecakes.Add cranberry jam to a pastry bag or plastic bag fit with a round tip. If needed, warm jam to soften prior to adding to bag. Pipe cranberry jam to the top of each cheesecake.Chill cheesecakes until ready to serve.

 

Step by step:

1. Preheat oven to 350F. Lightly grease a mini cheesecake pan.In a food processor, combine crust ingredients. Divide mixture among prepared cheesecake cavities.

2. Add 1 small cookie scoop of crust mixture per cavity. Press down firmly to create an even layer.

3. Bake for 5 minutes.Reduce oven temperature to 325F.In a large bowl or stand mixer, beat together softened cream cheese and sugar. When smooth, mix in sour cream, vanilla and salt. Finally, add in egg, mixing until just combined and no streaks remain.

4. Add one heaping medium scoop of batter to each pan cavity.

5. Bake at 325F for 15-18 minutes.Cool in pan to room temperature, then transfer to the refrigerator to chill thoroughly, roughly 6-12 hours or overnight.When ready to proceed, carefully remove cheesecakes from pan, removing pan discs from the bottom of each crust.

6. Add finely chopped pistachios to a small bowl.Microwave honey for 10 seconds. Using a pasty brush, lightly coat the sides of a cheesecake with honey.

7. Roll coated cheesecake in chopped unsalted pistachios. Repeat with remaining cheesecakes.

8. Add cranberry jam to a pastry bag or plastic bag fit with a round tip. If needed, warm jam to soften prior to adding to bag. Pipe cranberry jam to the top of each cheesecake.Chill cheesecakes until ready to serve.

Nutrition Information:

covered percent of daily need