Pistachio & Cranberry Cheesecake Bites
Pistachio & Cranberry Cheesecake Bites combine buttery graham cracker crust with velvety cream cheese filling, topped with jewel-like cranberries and crunchy pistachios. These two-bite treats deliver festive colors and balanced sweet-tart flavors in an elegant, portable package.
Ingredients
For the Crust
- 1 cup graham cracker crumbs about 8 full sheets
- 3 tablespoons unsalted butter melted
- 1 tablespoon granulated sugar
- Pinch of salt
For the Cheesecake Filling
- 12 oz cream cheese softened (1½ blocks)
- ⅓ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream adds tanginess and creaminess
- 1 tablespoon all-purpose flour helps stabilize the filling
For the Topping
- ½ cup dried cranberries roughly chopped
- ½ cup shelled pistachios chopped
- 2 tablespoons honey or maple syrup
- Optional: zest of 1 orange adds bright flavor
Instructions
- Prepare your equipment and ingredients. Preheat your oven to 325°F (165°C) and line a 24-cup mini muffin tin with paper liners. Set out cream cheese to soften if you haven’t already.
- Make the graham cracker crust. In a food processor, combine graham cracker crumbs, melted butter, sugar, and salt. Pulse until the mixture resembles wet sand and holds together when pressed between your fingers.
- Form the mini crusts. Place about 1 teaspoon of the graham cracker mixture into each muffin cup and press down firmly using the back of a measuring teaspoon or your fingers to create a compact base.
- Pre-bake the crusts for 5 minutes until just set, then remove from the oven and let cool while preparing the filling. Keep the oven on.
- Beat the cream cheese and sugar in a large bowl using an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add the egg and vanilla to the cream cheese mixture and beat on low speed until just combined. Overbeating after adding the egg can cause the cheesecakes to crack.
- Fold in the sour cream and flour using a rubber spatula until completely incorporated and the mixture is smooth.
- Fill each muffin cup with the cheesecake batter, filling each about ¾ full. A small cookie scoop works perfectly for this task.
- Bake the cheesecake bites for 12-15 minutes or until the centers are almost set (they should still have a slight jiggle).
- Cool the cheesecakes completely in the pan on a wire rack for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.
- Prepare the topping by mixing together the chopped cranberries, pistachios, honey, and orange zest (if using) in a small bowl.
- Top each chilled cheesecake bite with a small spoonful of the cranberry-pistachio mixture, gently pressing it into the surface so it adheres.
- Return to the refrigerator for another 30 minutes to set the topping before serving.
Notes
- These cheesecake bites can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
- For the smoothest filling, ensure all dairy ingredients are at room temperature before mixing.
- If you’re short on time, you can use pre-made mini graham cracker crusts found in the baking aisle.
- The cheesecake bites can be frozen without the topping for up to 1 month. Thaw overnight in the refrigerator and add topping before serving.
- For a festive holiday twist, add 1/4 teaspoon of cinnamon or nutmeg to the crust mixture.