Savory Cranberry, Pistachio & Walnut Cheesecake Cups
A festive and elegant appetizer that combines creamy cheesecake with tangy cranberry sauce, crunchy pistachios, and walnuts. These mini cheesecake cups are perfect for holiday gatherings or as a gourmet snack!
Ingredients
For the crust:
1 cup (100g) walnuts, finely chopped
1/2 cup (60g) pistachios, finely chopped
2 tbsp unsalted butter, melted
1/4 tsp salt
For the cheesecake filling:
8 oz (225g) cream cheese, softened
1/4 cup (60g) sour cream
1/4 cup (30g) grated Parmesan cheese
1 tsp fresh thyme leaves (plus extra for garnish)
1/2 tsp garlic powder
Salt and pepper to taste
For the cranberry topping:
1/2 cup (120g) cranberry sauce (store-bought or homemade)
1 tbsp honey (optional, for extra sweetness)
1/4 cup (30g) pistachios, roughly chopped (for garnish)
Instructions
Prepare the crust:
In a bowl, mix the chopped walnuts, chopped pistachios, melted butter, and salt until well combined. Press about 1 tablespoon of the mixture into the bottom of each cup in a mini muffin tin. Chill in the fridge for 15 minutes to set.
Make the cheesecake filling:
In a mixing bowl, beat the cream cheese until smooth. Add the sour cream, Parmesan cheese, thyme, garlic powder, salt, and pepper. Mix until well combined.
Assemble the cups:
Spoon or pipe the cheesecake filling over the chilled crusts, filling each cup almost to the top. Smooth the tops with a spoon or offset spatula.
Add the cranberry topping:
Top each cheesecake cup with a small spoonful of cranberry sauce. Drizzle with honey if desired.
Garnish and chill:
Sprinkle the chopped pistachios and a few fresh thyme leaves over the top. Chill the cheesecake cups in the fridge for at least 1 hour to set.
Serve:
Carefully remove the cheesecake cups from the muffin tin and arrange them on a serving platter. Serve chilled.
Tips for Success
Use a mini muffin tin for bite-sized portions, or a regular muffin tin for larger servings.
For a smoother crust, pulse the nuts in a food processor until finely ground.
Make ahead: These cheesecake cups can be prepared a day in advance and stored in the fridge.