Looking for a holiday dessert that’s not only delicious but also super easy to make? I’ve got you covered with these Pistachio Cranberry No-Bake Mini Cheesecakes! They’re creamy, rich, and packed with festive flavors that make them perfect for the holiday season. Plus, no oven required — yes, you read that right!

Whether you’re prepping for a holiday party, hosting a cozy family dinner, or just craving something sweet while wrapping gifts, these little cheesecakes are sure to impress. Ready to give them a try? Let’s dive in!

How to Make Pistachio Cranberry Cheesecakes

Ingredients you’ll need for the crust

1 cup Biscoff crumbs
1/4 cup butter, melted

Ingredients you’ll need for cheesecake filling

8 oz cream cheese, softened
1/3 cup sugar
1/2 cup mascarpone cheese, at room temperature
1/3 cup sour cream
1 tsp vanilla extract
1/2 cup chopped pistachios

Ingredients you’ll need for cranberry topping

1 cup cranberry juice
1 Tbsp sugar
1 Tbsp powdered clear gelatin

Ingredients you’ll need for garnish

Fresh Cranberry Juice
Additional chopped pistachios (optional)
Rosemary

Step by Step Guide

1. Mix the Biscoff crumbs and melted butter together until well combined.

2. Divide the mixture evenly into 6 mini cheesecake pans or lined muffin cups. Press the crust firmly into the bottom of the pans. Chill in the refrigerator for 15 minutes while preparing the filling.

3. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.

4. Add in the mascarpone cheese, beating until fully incorporated and smooth.

5. Stir in the sour cream, vanilla extract, and chopped pistachios until evenly distributed.

6. Spoon the cheesecake mixture over the chilled crusts, smoothing the tops. Chill in the refrigerator for at least 4 hours, or until set.

7. In a small saucepan, heat the cranberry juice and sugar over medium heat, stirring until the sugar is fully dissolved. Remove from the heat and whisk in the powdered gelatin until dissolved completely. Allow the mixture to cool slightly.

8. Once the gelatin mixture has cooled but is still liquid, spoon it evenly over the chilled cheesecakes. Chill the cheesecakes again until the cranberry topping is set, about 1 hour.

9. Top each cheesecake with fresh cranberries and additional chopped pistachios if desired. Serve cold and enjoy!

And there you have it! These mini cheesecakes are the perfect little bites of holiday cheer. They’re creamy, nutty, sweet, and tart all at once, with just the right amount of crunch from the pistachios. The cranberry topping not only makes them taste amazing but also gives them that festive touch!

So, what do you think? Will you be adding these Pistachio Cranberry No-Bake Mini Cheesecakes to your holiday dessert lineup? They’re easy, festive, and guaranteed to be a hit with anyone who tries them. I can’t wait for you to dig into these — and trust me, your guests will be asking for the recipe!

Happy (no) baking, and enjoy!

Ingredients

For The Crust

1 cup Biscoff crumbs
1/4 cup butter, melted

For Cheesecake Filling

8 oz cream cheese, softened
1/3 cup sugar
1/2 cup mascarpone cheese, at room temperature
1/3 cup sour cream
1 tsp vanilla extract
1/2 cup chopped pistachios

For Cranberry Topping

1 cup cranberry juice
1 Tbsp sugar
1 Tbsp powdered clear gelatin

For Garnish

Fresh Cranberry Juice
Additional chopped pistachios (optional)
Rosemary

Instructions

Mix the Biscoff crumbs and melted butter together until well combined.
Divide the mixture evenly into 6 mini cheesecake pans or lined muffin cups. Press the crust firmly into the bottom of the pans. Chill in the refrigerator for 15 minutes while preparing the filling.
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add in the mascarpone cheese, beating until fully incorporated and smooth.
Stir in the sour cream, vanilla extract, and chopped pistachios until evenly distributed.
Spoon the cheesecake mixture over the chilled crusts, smoothing the tops. Chill in the refrigerator for at least 4 hours, or until set.
In a small saucepan, heat the cranberry juice and sugar over medium heat, stirring until the sugar is fully dissolved. Remove from the heat and whisk in the powdered gelatin until dissolved completely. Allow the mixture to cool slightly.
Once the gelatin mixture has cooled but is still liquid, spoon it evenly over the chilled cheesecakes. Chill the cheesecakes again until the cranberry topping is set, about 1 hour.
Top each cheesecake with fresh cranberries and additional chopped pistachios if desired. Serve cold and enjoy!

Author: carlycampbell

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