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Pistachio & Blackberry Cheesecake Towers

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These Pistachio & Blackberry Cheesecake Towers are an elegant and irresistible dessert that combines the rich creaminess of cheesecake with the nutty crunch of pistachios and the tart sweetness of blackberries. Perfect for special occasions or a stunning treat to serve to guests, these mini cheesecake towers are sure to impress.

Ingredients

Scale

For the Pistachio Crust:

  • 1 ½ cups (180g) pistachios, shelled and finely chopped
  • ½ cup (50g) graham cracker crumbs
  • 3 tbsp melted unsalted butter
  • 1 tbsp honey (optional, for sweetness)
  • Pinch of salt

For the Cheesecake Filling:

  • 16 oz (450g) cream cheese, softened
  • ¾ cup (180ml) heavy cream
  • 1/3 cup (80g) granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 tbsp lemon juice
  • ¼ cup (60g) sour cream (optional, for added creaminess)

For the Topping:

  • 1 cup fresh blackberries
  • 1 tbsp honey or maple syrup (optional, for drizzling)
  • Chopped pistachios (for garnish)

 

Instructions

  • Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners. This will help you create individual cheesecake towers.
  • Make the Pistachio Crust:
    • In a food processor, pulse the pistachios and graham cracker crumbs until finely ground.
    • Add the melted butter, honey (if using), and a pinch of salt, then pulse until the mixture comes together.
    • Spoon about 1-2 tbsp of the pistachio mixture into each muffin tin, pressing it down firmly to create a compact crust. Set aside.
  • Prepare the Cheesecake Filling:
    • In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
    • Add the heavy cream, vanilla extract, and lemon juice, then mix until fully incorporated.
    • Add the eggs one at a time, beating well after each addition. If using, add the sour cream for extra creaminess.
    • Pour the cheesecake batter over the pistachio crust in each muffin tin, filling almost to the top.
  • Bake:
    • Place the muffin tin in the oven and bake for about 20-25 minutes, or until the cheesecakes are set around the edges but slightly jiggly in the center.
    • Turn off the oven and let the cheesecakes cool in the oven with the door slightly ajar for 1 hour. Then, remove from the oven and chill in the fridge for at least 3 hours or overnight to set completely.
  • Assemble the Towers:
    • Once the cheesecakes have chilled and set, carefully remove them from the muffin tin and remove the cupcake liners.
    • Top each cheesecake tower with fresh blackberries, a drizzle of honey or maple syrup (optional), and a sprinkling of chopped pistachios for an added crunch.

Notes

  • Storage: These mini cheesecake towers can be stored in the fridge for up to 3 days. They’re best served fresh but will still be delicious if made ahead.
  • Make Ahead: You can make the pistachio crust and cheesecake filling a day ahead and bake them just before serving.
  • Substitutes: If you don’t have pistachios, feel free to use any other nut you prefer, like almonds or walnuts. You can also swap the blackberries for raspberries or blueberries if you like.

Keywords: Pistachio cheesecake, blackberry cheesecake, mini cheesecake towers, cheesecake desserts, individual cheesecakes, pistachio desserts, homemade cheesecake.

Find it online: https://inqelab.com/pistachio-blackberry-cheesecake-towers/