Pistachio Cranberry No-Bake Mini Cheesecakes
These Pistachio Cranberry No-Bake Mini Cheesecakes are a creamy, easy dessert cheesecake recipe topped with a cranberry layer and pistachio. No baking required, just assemble and chill.
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I love making mini desserts like this because they’re single-serve desserts. Kids love them, adults love them, and they’re great to serve for a crowd.
You may also want to try my Cranberry Brie Bites and Baked Cranberry and Walnut Brie Bites in Phyllo Shells, which are a great appetizer.
How to Make Pistachio Cranberry Cheesecakes
Ingredients you’ll need for the crust
Ingredients you’ll need for cheesecake filling
Ingredients you’ll need for cranberry topping
Ingredients you’ll need for garnish
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!
Serve and Enjoy!
Important Recipe Notes
- Make sure the cheesecake filling chills for at least 4 hours before adding the cranberry topping for the best texture.
- Let the gelatin mixture cool slightly before pouring it over the cheesecake to prevent melting the filling.
- You can use muffin cups, silicone molds, or any small pan—just adjust portions as needed.
- If you prefer, you can swap pistachios for almonds or walnuts for a different flavor.
- These cheesecakes can be made a day in advance and stored in the fridge, making them perfect for holiday prep.
Pistachio Cranberry No-Bake Mini Cheesecakes
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!
Check Out More Cheesecake Recipe Ideas!
Mini No-Bake Raspberry Cheesecakes
No-Bake Mini Turtle Cheesecakes
