Mini Pistachio Cheesecake
Silky mini cheesecakes with a nutty pistachio crust and a glossy, wobbly center.
Ingredients
Crust
- 0.75 cup shelled pistachios toasted and finely ground
- 0.25 cup all-purpose flour
- 2 Tbsp unsalted butter melted
- salt a pinch
Filling
- 8 oz cream cheese softened
- 0.5 cup powdered sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 Tbsp pistachio flour
Instructions
Crust
- Pulse ground pistachios, flour and salt in a food processor until the mixture resembles coarse sand, then add melted butter and pulse until the crumbs hold together.0.75 cup shelled pistachios, 2 Tbsp unsalted butter
- Press about 1 tablespoon of the crust into each paper-lined muffin cup to form an even layer.
Filling
- Beat cream cheese and powdered sugar until smooth and glossy, about 2 minutes.salt
- Add egg, vanilla extract and pistachio flour; continue mixing until the batter drips slowly from the whisk.
- Spoon the filling evenly over each crust and bake at 325°F (163°C) for 18 minutes, until edges set and centers wobble.
- Cool in the pan for 1 hour, then refrigerate uncovered for at least 2 hours before serving.
Notes
Testing Note (Prep): Press the crust gently; over-packing leads to a tough base.
Testing Note (Cooking): Remove from oven when centers still jiggle slightly to retain that silky wobble.
Testing Note (Storage): Store in the fridge up to 3 days or freeze individually for up to 2 weeks; thaw overnight in the refrigerator.
Nutrition
Serving: 1pieceCalories: 180kcalCarbohydrates: 8g
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