Mini Blackberry Pistachio Cheesecake Cups
These Mini Blackberry Pistachio Cheesecake Cups are a creamy, dessert delight featuring sweet blackberries and a crunchy pistachio finish, perfect for parties or cozy nights.
Servings: 12 cups
Calories: 230kcal
Ingredients
Cheesecake Base
- 8 oz Cream cheese, at room temperature For a smooth, creamy base
- 1/2 cup Greek yogurt or sour cream For a lighter tang and softer texture
- 1/3 cup Sugar or honey Depending on your preferred sweetness
- 1 tsp Vanilla extract For aromatic flavor
- 1 cup Crushed graham crackers or cookies For the crust base
- 4 tbsp Melted butter To bind the crust
- 1 cup Blackberries, fresh or frozen Cooked down into a sauce
- 1/2 cup Chopped pistachios For crunch and a salty finish
- 1 pinch Salt To enhance flavors
Instructions
Prepare the crust
- In a mixing bowl, combine crushed graham crackers and melted butter until well mixed.
- Press the mixture firmly into the bottom of serving cups to create the crust base.
Make the cheesecake filling
- In a large bowl, beat the room temperature cream cheese until smooth.
- Add Greek yogurt (or sour cream), sugar or honey, and vanilla extract. Mix until fully combined.
Create the blackberry sauce
- Simmer blackberries in a pot over medium heat for 6 to 10 minutes, adding a spoonful of sugar if desired.
- Mash the berries slightly and let the sauce cool.
Assemble the cups
- Spoon the cheesecake filling over the crust in each cup.
- Swirl the cooled blackberry sauce on top of the cheesecake filling.
Chill
- Cover and chill the cups in the refrigerator for a minimum of 4 hours, or overnight for best results.
Serve
- Top each cup with chopped pistachios just before serving for added crunch.
Notes
For frozen blackberries, simmer longer to reduce excess water. Add lemon zest for a brighter flavor, and ensure to keep the cream cheese at room temperature to avoid lumps.