No-Bake Pistachio Cranberry Cheesecakes

A simple mini No-Bake Pistachio Cranberry Cheesecake recipe. It features a buttery biscuit crumb base topped with a delightful mixture of cream cheese, sour cream, pistachios for dessert.

No-Bake Pistachio Cranberry Cheesecakes

A delightful mini No-Bake Pistachio Cranberry Cheesecake recipe. This dessert showcases a buttery biscuit crumb base, topped with a creamy blend of cream cheese, sour cream, mascarpone cheese and pistachios. Finished with a layer of cranberry gel for an appealing touch, it’s a simple no-bake treat that chills in the fridge. Perfect for serving at tea time or during special occasions, this cheesecake will surely be a crowd-pleaser for Thanksgiving gatherings or family celebrations.

What is no-bake cheesecake filling made of?

With this no bake mini cheesecake filling it is made up of, cream cheese, mascarpone cheese, sour cream and sugar. All whisked up until firm and creamy. Includes the flavoring of the pistachio nuts. chilling is the key to the setting well and to use room temperature ingredients, not very warm ones.
How to thicken no-bake cheesecake filling?

How to thicken no-bake cheesecake filling?

The way to thicken and make your no bake cheesecake filling thicker is to use confectioners or fine sugar whisked with the cream cheese. Must be just room temperature and whisked until creamy. This recipe also add sour cream for the tang of a cheese cake, and mascarpone cheese.

Should I cover no-bake cheesecake in the fridge?

Yes, i would suggest you cover the pan you are using with plastic cling wrap or foil, once you have added the filling. When the cheesecake is complete and ready to go in the fridge to chill, for eight hours, wrap with foil, it will not cling to the cheesecake as plastic wrap would.

Ingredients

1. Cookie or biscuit crumbs (biscoff)
2. butter melted
3. cream cheese
4. sugar
5. mascarpone cheese
6. sour cream
7. vanilla
8. pistachios
9. cranberry juice
10. sugar
11. powdered clear gelatin

For all the recipe ingredients and the full instructions please go scroll down or jump to recipe button on the top of the page. The information is attached in the recipe. Download or print, and even use online with the cook mode so the screen does not go blank. So Simple. 😉

How To

This is a recipe to chill in the fridge with each step.

Crush the biscuit or cookies you have on hand or use the biscoff crumbs. Add the melted butter and mix this up well so that all has been incorporated.

Line a muffin pan or slightly spray and cook the pan, before adding the crumbs equally to each of the six bottoms. With a glass press firmly the base equally in the bottom of the muffin pan. Place these in the fridge to chill while you prepare the next step. At least 15 minutes.

In a bowl add the room temperature cream cheese and sugar and beat until smooth and creamy. Adding the room temperature mascarpone cheese and mixing further. Stir in the vanilla essence and the sour cream.

Mix in the chopped pistachio nuts until they are evenly incorporated.

Spoon this cream cheese mixture equally onto the smooth chilled biscuit bases.

Smooth over and chill again in the fridge for up to four hours, or until set.

In a small pot heat up the cranberry juice and sugar, over medium heat. Stirring for the sugar to dissolve. Remove from the heat and whisk in the powdered gelatin until all mix in, and allow this to cool slightly.

Once the gelatin has cooled but is still a liquid, spoon it over the chilled cheesecakes evenly. Then place these in the fridge and chill them again until the cranberry topping has set. Should take about an hour.

Once they have all set well, then remove from the pan and set on a board or a plate. Sprinkle some chopped pistachios on the top with some fresh cranberries and a small sprig of rosemary for garnish.

Serve cold and enjoy for a delicious mini dessert, for tea or treats for special occasions.

Only remove from the fridge before you serve them and decorate.

Storing

These cheesecakes can be stored without the nuts and garnish in a sealed container in the fridge for up to 5-7 days.

Refrigeration

Store the left over mini cheesecakes in the fridge sealed in a container for up to 5-7 days.

Freeze

These cheesecakes store and freeze well when sealed in zip lock or well sealed bags, from being chilled to packed and frozen. Wrap them up undecorated, sealed and stored in a container to freeze for at least 3 months. They can be thawed in the fridge for 24 hrs before serving.

Recommendations

(click the highlighted heading for the recipe)

make these cheesecakes for your desserts —-> Easy Rumchata Cheesecake Recipe and Chocolate Crusted Cranberry Orange Cheesecake and Amazing Earl Grey Cheesecake Recipe and Instant Pot Caramel Apple Cheesecake and Easy No Bake Pumpkin Cheesecake

another mini cheese cake recipe idea —-> Mini Blueberry Cheesecake Tartlets or a parfait to put together Chocolate Raspberry Cheesecake Parfait

Make some of these amazing and delicious fine dining desserts for occasions —-> Gourmet Fine Dining Desserts Recipes

Print

Amazon online shopping.

This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page. Does not effect your purchase cost.

A Selection of Bakeware Molds

A Selection of Bakeware Molds to bake mini cakes or larger cakes. Sets of baking pans silicon or nonstick, and skewers and kebobs, stainless.