Savory Cranberry & Pistachio Cheesecake Cups

Luxurious mini cheesecakes with a nutty pistachio crust, tangy cranberry topping, and creamy Parmesan filling—an elegant holiday appetizer perfect for entertaining.

Ingredients:

For the Pistachio Crust:

1 cup pistachios, finely chopped or ground

2 tablespoons unsalted butter, melted

1 tablespoon breadcrumbs

For the Savory Cheesecake Filling:

8 ounces (225g) cream cheese, softened

1/4 cup sour cream

1 egg

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Topping:

1/2 cup cranberry compote or sauce

Fresh rosemary sprigs

Instructions:

1. Prepare the Crust:

Preheat the oven to 350°F (175°C).

In a bowl, mix the chopped pistachios, melted butter, and breadcrumbs until combined.

Press about 1 tablespoon of the mixture into the bottom of each cup in a greased mini muffin tin.

Bake for 5 minutes, then set aside to cool.

2. Make the Cheesecake Filling:

In a mixing bowl, beat the cream cheese until smooth.

Add sour cream, egg, Parmesan cheese, salt, and black pepper, and mix until fully combined.

3. Assemble and Bake:

Spoon the cheesecake filling over the pistachio crust in each mini muffin cup, filling about 3/4 of the way. Smooth the tops with the back of a spoon.

Bake for 15–18 minutes, or until the centers are set.

Let the cheesecake cups cool completely in the tin before removing them carefully.

4. Add the Toppings:

Top each cheesecake cup with a small dollop of cranberry compote.

Garnish with a sprig of fresh rosemary for a festive touch.

5. Serve:

Arrange the cheesecake cups on a platter and serve at room temperature or slightly chilled.