Cranberry Cheesecake with pistachio crumbles

✨ Cranberry & Pistachio Cheesecake Cups 🌿

Mini no-bake cheesecakes with a crunchy pistachio crust, tangy cranberry compote, and a shimmering touch of edible glitter for a festive treat.

Ingredients:

For the Pistachio Crust:

1 cup pistachios, finely ground

2 tablespoons butter, melted

1 tablespoon sugar

For the Cheesecake Filling:

8 ounces cream cheese, softened

¼ cup powdered sugar

1 teaspoon vanilla extract

½ cup heavy cream, whipped

For the Cranberry Topping:

½ cup cranberry sauce

1 tablespoon orange juice

1 teaspoon honey

For Garnish:

Edible glitter (optional)

Crushed pistachios

Instructions:

Prepare the Pistachio Crust:

In a bowl, mix ground pistachios, melted butter, and sugar until combined.

Press the mixture into the bottoms of a mini cupcake tin or silicone molds. Chill for 10–15 minutes to set.

Make the Cheesecake Filling:

 

Beat cream cheese, powdered sugar, and vanilla extract in a bowl until smooth. Gently fold in whipped cream to create a light, airy texture.

Assemble the Cheesecake Cups:

 

Spoon or pipe the cheesecake filling over the pistachio crusts. Smooth the tops and refrigerate for at least 1 hour to set.

Prepare the Cranberry Topping:

 

In a small saucepan, heat cranberry sauce, orange juice, and honey over low heat until smooth and slightly thickened. Let cool to room temperature.

Top and Garnish:

 

Spoon cranberry topping over each cheesecake cup. Garnish with a sprinkle of crushed pistachios and a touch of edible glitter for a festive sparkle.

Details:

Prep Time: 15 minutes

Chill Time: 1 hour

Servings: 12 mini cheesecakes

Calories: 130 per cheesecake

A perfect blend of creamy, tangy, and nutty flavors, these mini cheesecakes are a stunning addition to your holiday dessert table.