Festive Cheesecake Bites (Print Version)
# Ingredients:
→ Crust
01 -
1/4 cup unsalted butter, melted
02 -
1 cup graham cracker crumbs
03 -
1/4 cup sugar
→ Cheesecake Filling
04 -
2 large eggs
05 -
1/4 cup sour cream
06 -
1 tsp vanilla extract
07 -
16 oz cream cheese, softened
08 -
1/2 cup chopped pistachios
09 -
1/2 cup sugar
→ Topping
10 -
1 tbsp honey (optional)
11 -
1/4 cup chopped pistachios
12 -
1/2 cup dried cranberries
# Instructions:
01 -
Turn the oven to 325°F to warm it up. Mix melted butter, sugar, and graham crumbs in a bowl until it looks like wet sand. Put a spoonful into lined muffin tray holes and press down to flatten it. Bake for 5 minutes, take it out, and let it rest.
02 -
Beat cream cheese with sugar in a bowl until it's creamy. Crack in one egg at a time, beating in between each. Pour in the vanilla and mix in the sour cream until it’s smooth.
03 -
Carefully stir the pieces of pistachios into the cheesecake filling, making sure they’re spread out evenly.
04 -
Scoop filling into each cooled crust, filling them about three-quarters full. Smooth the tops if needed. Bake them at 325°F for 18-20 minutes until they’re set but still wobble just a bit in the middle. Cool completely, then chill for at least 2 hours.
05 -
When they’re cold, add some cranberries and pistachios on top of each. For extra sweetness, drizzle honey over them if you’d like.
06 -
Place these little cheesecake cups on a plate and dive into their rich and chewy goodness.