Pistachio Cranberry No-Bake Mini Cheesecakes
These Pistachio Cranberry No-Bake Mini Cheesecakes are the perfect festive treat! They’re an easy, no-bake dessert that’s sure to impress. Ideal for holiday gatherings or a cozy night in, these bite-sized cheesecakes are as delicious as they are adorable!
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Ingredients
For The Crust
- 1 cup Biscoff crumbs
- 1/4 cup butter, melted
For Cheesecake Filling
- 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
For Cranberry Topping
- 1 cup cranberry juice
- 1 Tbsp sugar
- 1 Tbsp powdered clear gelatin
For Garnish
- Fresh Cranberry Juice
- Additional chopped pistachios (optional)
- Rosemary
Instructions
- Mix the Biscoff crumbs and melted butter together until well combined.
- Divide the mixture evenly into 6 mini cheesecake pans or lined muffin cups. Press the crust firmly into the bottom of the pans. Chill in the refrigerator for 15 minutes while preparing the filling.
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add in the mascarpone cheese, beating until fully incorporated and smooth.
- Stir in the sour cream, vanilla extract, and chopped pistachios until evenly distributed.
- Spoon the cheesecake mixture over the chilled crusts, smoothing the tops. Chill in the refrigerator for at least 4 hours, or until set.
- In a small saucepan, heat the cranberry juice and sugar over medium heat, stirring until the sugar is fully dissolved. Remove from the heat and whisk in the powdered gelatin until dissolved completely. Allow the mixture to cool slightly.
- Once the gelatin mixture has cooled but is still liquid, spoon it evenly over the chilled cheesecakes. Chill the cheesecakes again until the cranberry topping is set, about 1 hour.
- Top each cheesecake with fresh cranberries and additional chopped pistachios if desired. Serve cold and enjoy!