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.
- Prep Time: 25 min
- Cook Time: 4 hrs 15 min chill time
- Total Time: 4 hrs 15 min
- Yield: 6
- Category: Desserts, snack, treat
- Method: no bake stove top
Ingredients
Biscuit base
-
- 1 cup of Cookie or biscuit crumbs (biscoff crumbs)
- 1/4 cup of butter melted
Filling
-
- 1 cup (8 oz)225 grams of cream cheese, softened
- 1/3 cup of fine or confectioners sugar
- 1/2 cup of mascarpone cheese at room temperature
- 1/3 cup of sour cream
- 1 teaspoon of vanilla extract
- 1/2 cup of chopped pistachios nuts
topping
-
- 1 cup of cranberry juice
- 1 tablespoon of fine sugar
- 1 tablespoon of powdered clear gelatin
garnish (optional or what you prefer)
- pistachio chopped up
- fresh cranberries
- small sprig of rosemary leaves
Instructions
- 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.