Description
These Festive Savory Cheesecake Cups with Pistachio Crust are a delightful treat that combine savory and sweet flavors.
Ingredients
Scale
- 1 cup shelled pistachios
- 6 whole-grain crackers
- 2 tablespoons melted butter
- Pinch of salt
- 8 oz cream cheese, softened
- 1/2 cup mascarpone or ricotta
- 1 large egg
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon fresh rosemary, finely minced
- 1 cup fresh cranberries
- 1/4 cup sugar
- 2 tablespoons water
- 1 teaspoon orange zest
- Fresh pomegranate arils (for topping)
- Crushed pistachios (for topping)
- Small rosemary sprigs (for garnish)
Instructions
- Start by preheating your oven to 325°F (165°C) and lining a mini muffin pan with paper liners. In your food processor, combine the shelled pistachios and whole-grain crackers, pulsing until they reach a fine crumb consistency. Add in the melted butter and a pinch of salt, mixing until well combined. Now, press this crust mixture firmly into the bases of each muffin liner, creating a solid layer that will provide crunch and flavor to your cheesecake cups. Bake the crust in the preheated oven for about 8 minutes, then let it cool slightly while you prepare the filling.
- In a mixing bowl, beat the softened cream cheese and mascarpone (or ricotta) together until they form a smooth mixture. Gradually add in the egg, honey, salt, white pepper, and minced rosemary, mixing gently until just combined. Be careful not to overmix, as this could introduce too much air into the batter, which affects the texture. Once your filling is mixed to perfection, set it aside while you prepare the cranberry compote.
- To create the cranberry compote, combine fresh cranberries, sugar, water, and orange zest in a small saucepan. Cook over medium heat, stirring occasionally, for about 10 minutes or until the mixture thickens and becomes glossy. Once thickened, set it aside to cool; the compote will add a tangy contrast to the creamy cheesecake filling. This step is essential for elevating the overall flavor of your cheesecake cups.
- Now that your crust, cheesecake filling, and cranberry compote are ready, it’s time to assemble your cups. Spoon the cheesecake filling over the cooled pistachio crusts, filling each nearly to the top. Be careful not to overfill as they will rise slightly during baking. Bake the cheesecake cups for 14–16 minutes until they are just set but still have a slight wobble in the center. Once they are done, remove them from the oven and allow them to cool completely before adding the compote on top.
- Once cooled, spoon the delicious cranberry compote over each cheesecake cup generously. Finally, finish with a sprinkle of fresh pomegranate arils, crushed pistachios, and a tiny sprig of rosemary for that festive touch. Your savory cheesecake cups are now ready to be served!
Notes
These cheesecake cups can be served as delightful appetizers or a refreshing dessert at parties. They pair beautifully with a crisp salad or cheese platter for a well-rounded meal experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 210 kcal
- Sodium: 150 mg
- Protein: 5 g