Cranberry Pistachio No Bake Cheesecakes
How pretty are these cranberry pistachio cheesecakes? They look so elegant that you wouldn’t believe that its a no-bake recipe.
These mini cheesecakes are an impressive Thanksgiving dessert when you don’t want pumpkin pie. They’re such a good cranberry dessert because the creaminess of the cheesecake balances out the tartness of cranberries.
Not to mention, the pistachio adds such a good flavor that really ties the whole dessert together.
They’d look so pretty on a holiday dessert table or even served as a fancy Christmas dessert. They are a dessert that feels like an occasion and looks festive for the holiday season.
Let’s make some mini cheesecakes!
Ingredients
Crust:
Cheesecake Filling:
Cranberry Topping:
Garnish:
Steps to make cranberry
1. Mix together Biscoff crumbles & melted butter until well combined. Divide the mixture evenly into 6 mini cheesecake pans or lined muffin cups. Press the crust firmly into the bottoms of the pans.
2. Chill in the refrigerator for 15 minutes while preparing the filling.
3. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add in the mascarpone cheese, beating until fully incorporated and smooth.
4. Stir in the sour cream, vanilla extract, and chopped pistachios until evenly distributed. Spoon the cheesecake mixture over the chilled crusts, smoothing the tops.
5. Chill in the refrigerator for at least 4 hours, or until set.
6. In a small saucepan, heat the cranberry juice and sugar over medium heat, stirring until the sugar is fully dissolved. Remove from heat and whisk in the powdered gelatin until dissolved completely. Allow the mixture to cool slightly.
7. Once the gelatin mixture has cooled but is still liquid, spoon it evenly over the chilled cheesecakes.
8. Chill the cheesecakes again until the cranberry topping is set, about 1 hour.
5. Garnish cheesecakes with cranberries and chopped pistachios.
6. Refrigerate until serving and serve cold
No-Bake Cranberry Pistachio Cheesecakes
Pistachio Cranberry No-Bake Mini Cheesecake is creamy, sweet & nutty - no oven required!
Ingredients
Crust:
- 1 cup Biscoff crumbs
- 1/4 cup butter, melted
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup sugar
- 1⁄2 cup mascarpone cheese, at room temperature
- 1/3 cup sour cream
- 1 tsp vanilla extract
- 1⁄2 cup chopped pistachios
Cranberry Topping:
- 1 cup cranberry juice
- 1 Tbsp sugar
- 1 Tbsp powdered clear gelatin
Garnish:
- Fresh cranberries
- Additional chopped pistachios (optional)
- Rosemary
Instructions
- Mix together Biscoff crumbs and melted butter until combined. Divide the mixture evenly into 6 mini cheesecake pans or lined muffin cups. Press the crust firmly into the bottoms of the pans.
- Chill crusts in the refrigerator for 15 minutes while preparing the filling.
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add in the mascarpone cheese, beating until fully incorporated and smooth.
- Stir in the sour cream, vanilla extract, and chopped pistachios until evenly distributed. Spoon the cheesecake mixture over the chilled crusts, smoothing the tops.
- Chill in the refrigerator for at least 4 hours, or until set.
- In a small saucepan, heat the cranberry juice and sugar over medium heat, stirring until the sugar is fully dissolved. Remove from heat and whisk in the powdered gelatin until dissolved completely. Allow the mixture to cool slightly.
- Once the gelatin mixture has cooled but is still liquid, spoon it evenly over the chilled cheesecakes.
- Chill the cheesecakes again until the cranberry topping is set, about 1 hour.
- Garnish cheesecakes with cranberries and chopped pistachios if desired.
- Refrigerate and serve cold
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 661Total Fat: 56gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 117mgSodium: 493mgCarbohydrates: 33gFiber: 4gSugar: 23gProtein: 13g
