“9 Irresistible Mini Pistachio Cheesecake Cups You’ll Crave”
Mini pistachio cheesecake cups are a delightful dessert that combines creamy cheesecake with the nutty flavor of pistachios. Perfect for portion control and easy serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/2 cup shelled pistachios, finely chopped
- 1/2 cup heavy cream
- 1 tbsp powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Mix graham cracker crumbs and melted butter in a bowl.
- Press the mixture into the bottom of small cups or muffin tins.
- Bake for 5 minutes, then let cool.
- In another bowl, beat cream cheese, sugar, and vanilla until smooth.
- Fold in chopped pistachios.
- In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Spoon the filling over the cooled crusts.
- Chill for at least 2 hours before serving.
Notes
- Use a food processor to finely chop the pistachios.
- For a smoother texture, blend the pistachios into a paste before adding.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 15g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg