Pistachio White Chocolate Mini Cheesecakes .
Ingredients:
For the Crust:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
8 oz cream cheese, softened
¼ cup granulated sugar
½ teaspoon vanilla extract
1 large egg
⅓ cup white chocolate, melted
¼ cup heavy cream
¼ cup finely chopped pistachios
For the Topping:
½ cup whipped cream
2 tablespoons white chocolate shavings
2 tablespoons crushed pistachios
Directions:
Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press about a tablespoon of the mixture into the bottom of each liner. Bake for 5 minutes, then set aside to cool.
In a mixing bowl, beat the softened cream cheese and sugar until smooth. Add vanilla extract and egg, mixing until just combined.
Stir in the melted white chocolate and heavy cream, then gently fold in the chopped pistachios.
Pour the cheesecake mixture over the crusts, filling each liner about ¾ full.
Bake for 18-20 minutes or until the centers are just set. Remove and let cool at room temperature before refrigerating for at least 2 hours.
Once chilled, top with whipped cream, white chocolate shavings, and crushed pistachios before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes (plus chilling)
Kcal: 280 kcal | Servings: 6 mini cheesecakes
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