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Savory Cranberry Pistachio Cheesecake Cups

These delightful mini cheesecakes blend the savory notes of cranberries and pistachios into creamy, bite-sized treats perfect for appetizers or desserts.

  • Total Time: 50 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • For the Crust:
  • 1 cup graham cracker crumbs
  • 1/2 cup finely chopped pistachios
  • 1/4 cup melted butter
  • 1 tablespoon sugar
  • For the Filling:
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup dried cranberries, chopped
  • 1/4 cup fresh cranberries, pureed
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • For Topping:
  • 1/2 cup chopped pistachios
  • 1/4 cup cranberry sauce

Instructions

  1. For the Crust:
  2. Preheat oven to 350°F (175°C).
  3. In a bowl, mix graham cracker crumbs, pistachios, melted butter, and sugar until combined.
  4. Press mixture into the bottom of 12 mini muffin tins or cheesecake cups.
  5. Bake for 10 minutes, then let cool.
  6. For the Filling:
  7. In a large bowl, beat cream cheese and sugar until smooth.
  8. Add sour cream, pureed cranberries, eggs, vanilla, and salt; mix until just combined.
  9. Pour filling over cooled crusts.
  10. Bake for 15-20 minutes until set. Cool completely.
  11. For Topping:
  12. Top each cup with cranberry sauce and chopped pistachios before serving.
  13. Refrigerate until ready to serve.

Notes

For best results, chill the cheesecake cups for at least 1 hour before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

  • Author: Chef Sally
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 250
  • Sugar: 15g
  • Fat: 15g
  • Carbohydrates: 25g
  • Protein: 5g