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Pistachio Cranberry No-Bake Mini Cheesecakes

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A delightful fusion of creamy cheesecake, crunchy pistachios, and tart cranberries atop a buttery Biscoff crust.

Ingredients

Scale
  • 1 cup Biscoff crumbs
  • 1/4 cup butter, melted
  • 8 oz cream cheese, softened
  • 1/3 cup sugar
  • 1/2 cup mascarpone cheese, at room temperature
  • 1/3 cup sour cream
  • 1 tsp vanilla extract
  • 1/2 cup chopped pistachios
  • 1 cup cranberry juice
  • 1 Tbsp sugar
  • 1 Tbsp powdered clear gelatin
  • Fresh cranberries (for topping)
  • Additional chopped pistachios (optional)
  • Rosemary (for garnish)

Instructions

  1. Mix the Biscoff crumbs and melted butter together until well combined.
  2. Divide the mixture evenly into 6 mini cheesecake pans or lined muffin cups and press the crust firmly into the bottoms. Chill in the refrigerator for 15 minutes.
  3. Beat the softened cream cheese and sugar together in a large bowl until smooth. Add in the mascarpone cheese and combine well. Stir in the sour cream, vanilla, and chopped pistachios.
  4. Spoon the cheesecake mixture over the chilled crusts, smoothing the tops. Chill for at least 240 minutes or until set.
  5. Heat the cranberry juice and sugar in a small saucepan over medium heat, stirring until dissolved. Remove from heat and whisk in the gelatin until fully dissolved. Allow to cool slightly.
  6. Spoon the gelatin mixture over the cheesecakes once cooled. Chill again until set, about 60 minutes.
  7. Top each cheesecake with fresh cranberries and additional chopped pistachios if desired.
  8. Serve cold and enjoy!

Notes

For people with diabetes, try using sugar substitutes like stevia, monk fruit, or allulose.

Nutrition

Find it online: https://www.glutenfreez.com/mini-pistachio-cranberry-cheesecakes/