Heavenly Cherry Pistachio Cheesecake Cups
“Creamy, nutty, cupcake-sized cheesecakes bursting with tart cherry goodness—this dessert tastes like pure luxury in every bite.\"
Servings 12 servings
Ingredients
Ingredients:
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup chopped pistachios
- 1 cup cherry pie filling
- Extra chopped pistachios for garnish
- muffin tin cupcake liners
Instructions
Preheat & Prep:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
Crust:
- In a bowl, mix the graham cracker crumbs and melted butter. Press about a tablespoon of this mixture into the bottom of each muffin liner.
Cheesecake Batter:
- In a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, mixing until well combined.
Add Eggs:
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Fold in Pistachios:
- Gently fold in the chopped pistachios.
Fill Muffin Cups:
- Divide the cream cheese mixture evenly among the muffin cups, filling each about 2/3 full.
Bake:
- Bake for 20-25 minutes, or until the centers are set.
Cool & Chill:
- Allow the cheesecake cups to cool completely, then refrigerate for at least 2 hours.
Top & Garnish:
- Before serving, top each cheesecake cup with a spoonful of cherry pie filling and a sprinkle of extra chopped pistachios.
Notes
Source: Facebook Stanley Tucci Recipes.
