Mini Blackberry Pistachio Cheesecakes
Mini Blackberry Pistachio Cheesecakes
Ingredients
For the Pistachio Crust
- 1/2 cup shelled pistachios, finely ground
- 1 tablespoon granulated sugar
- 2 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon zest
For the Blackberry Topping
- 1 cup fresh blackberries
- 1 tablespoon granulated sugar
- 1/2 teaspoon lemon juice
For Garnish
- 1 tablespoon shelled pistachios, chopped, for garnish
Instructions
- 1
Preheat your oven to 325°F (160°C). Line a 4-cup muffin tin with paper liners or lightly grease with cooking spray.
⏱️ 5 min•🌡️ 325
- 2
In a small bowl, combine the finely ground pistachios, 1 tablespoon of granulated sugar, and melted butter. Mix until well combined and crumbly.
⏱️ 5 min
- 3
Divide the pistachio mixture evenly among the prepared muffin cups, pressing it firmly into the bottom to form the crust. Bake for 5 minutes.
⏱️ 5 min•🌡️ 325
- 4
While the crust bakes, prepare the cheesecake filling. In a medium bowl, beat the softened cream cheese with 1/4 cup of granulated sugar until smooth and creamy. Scrape down the sides of the bowl as needed.
⏱️ 5 min
- 5
Beat in the egg yolk, vanilla extract, and lemon zest until just combined. Do not overmix.
⏱️ 3 min
- 6
Remove the crusts from the oven. Carefully spoon the cheesecake filling evenly over the warm crusts in the muffin tin.
⏱️ 2 min
- 7
Bake for 15-18 minutes, or until the edges are set and the centers are slightly jiggly. Do not overbake.
⏱️ 18 min•🌡️ 325
- 8
Remove the cheesecakes from the oven and let them cool completely in the muffin tin on a wire rack. This will take about 30 minutes.
⏱️ 30 min
- 9
Once cooled, transfer the cheesecakes (still in their liners if using) to the refrigerator and chill for at least 2 hours, or until thoroughly set.
⏱️ 120 min
- 10
While the cheesecakes are chilling, prepare the blackberry topping. In a small saucepan, combine the fresh blackberries, 1 tablespoon of granulated sugar, and lemon juice. Cook over medium-low heat, stirring occasionally, until the blackberries soften and release their juices, about 5-7 minutes.
⏱️ 7 min
- 11
Gently mash some of the blackberries with a fork to create a saucy consistency with some whole berries remaining. Remove from heat and let cool completely.
⏱️ 5 min
- 12
Once the cheesecakes are chilled and the blackberry topping is cool, spoon the blackberry topping over each cheesecake. Garnish with chopped pistachios before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Blackberry Pistachio Cheesecakes
Ingredients
For the Pistachio Crust
- 1/2 cup shelled pistachios, finely ground
- 1 tablespoon granulated sugar
- 2 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon zest
For the Blackberry Topping
- 1 cup fresh blackberries
- 1 tablespoon granulated sugar
- 1/2 teaspoon lemon juice
For Garnish
- 1 tablespoon shelled pistachios, chopped, for garnish
Instructions
- 1
Preheat your oven to 325°F (160°C). Line a 4-cup muffin tin with paper liners or lightly grease with cooking spray.
⏱️ 5 min•🌡️ 325 - 2
In a small bowl, combine the finely ground pistachios, 1 tablespoon of granulated sugar, and melted butter. Mix until well combined and crumbly.
⏱️ 5 min - 3
Divide the pistachio mixture evenly among the prepared muffin cups, pressing it firmly into the bottom to form the crust. Bake for 5 minutes.
⏱️ 5 min•🌡️ 325 - 4
While the crust bakes, prepare the cheesecake filling. In a medium bowl, beat the softened cream cheese with 1/4 cup of granulated sugar until smooth and creamy. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 5
Beat in the egg yolk, vanilla extract, and lemon zest until just combined. Do not overmix.
⏱️ 3 min - 6
Remove the crusts from the oven. Carefully spoon the cheesecake filling evenly over the warm crusts in the muffin tin.
⏱️ 2 min - 7
Bake for 15-18 minutes, or until the edges are set and the centers are slightly jiggly. Do not overbake.
⏱️ 18 min•🌡️ 325 - 8
Remove the cheesecakes from the oven and let them cool completely in the muffin tin on a wire rack. This will take about 30 minutes.
⏱️ 30 min - 9
Once cooled, transfer the cheesecakes (still in their liners if using) to the refrigerator and chill for at least 2 hours, or until thoroughly set.
⏱️ 120 min - 10
While the cheesecakes are chilling, prepare the blackberry topping. In a small saucepan, combine the fresh blackberries, 1 tablespoon of granulated sugar, and lemon juice. Cook over medium-low heat, stirring occasionally, until the blackberries soften and release their juices, about 5-7 minutes.
⏱️ 7 min - 11
Gently mash some of the blackberries with a fork to create a saucy consistency with some whole berries remaining. Remove from heat and let cool completely.
⏱️ 5 min - 12
Once the cheesecakes are chilled and the blackberry topping is cool, spoon the blackberry topping over each cheesecake. Garnish with chopped pistachios before serving.
⏱️ 5 min