Mini Pistachio-Rose Cheesecakes
Indulge in the exquisite flavors of Mini Pistachio-Rose Cheesecakes, where creamy cheesecake meets the delicate essence of rosewater and the satisfying crunch of pistachios. These charming little desserts are not only visually stunning but also incredibly easy to prepare. Perfect for any occasion, they promise to impress your guests and leave them craving more.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 tsp rose water
- 1/2 cup crushed pistachios (unsalted)
- 1/4 cup graham cracker crumbs
- 2 tbsp unsalted butter, melted
- 2 large eggs (room temperature)
- Fresh mint leaves (for garnish, optional)
Instructions
- Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
- In a bowl, combine graham cracker crumbs and melted butter; press firmly into the muffin cups.
- In another bowl, beat softened cream cheese until smooth. Gradually mix in sugar and sour cream until fluffy.
- Stir in rose water and crushed pistachios.
- Add eggs one at a time, mixing until just combined.
- Pour filling over the crusts and bake for about 20 minutes or until set but slightly jiggly.
- Cool at room temperature for 30 minutes before refrigerating for at least two hours.
- Serve topped with chopped pistachios and fresh mint.
Nutrition
- Serving Size: 1 mini cheesecake (60g)
- Calories: 165
- Sugar: 9g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
Keywords: For added flavor, consider drizzling melted chocolate on top or substituting almonds for pistachios. Make ahead by preparing these cheesecakes a day prior to serving for enhanced flavor.