Mini Pistachio-Rose Cheesecakes
Mini pistachio-rose cheesecakes are a delightful fusion of creamy cheesecake and floral rosewater, topped with crunchy pistachios. These elegant mini desserts are not only visually stunning but also a treat for the palate, perfect for any occasion from tea parties to celebrations. With their rich flavors and beautiful presentation, they’re sure to impress your guests and leave them clamoring for 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
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter (melted)
- 16 oz cream cheese (softened)
- ½ cup granulated sugar
- 2 tbsp rose water
- ½ cup finely chopped pistachios (plus extra for topping)
- ½ cup sour cream
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs with melted butter until crumbly. Press into the bottom of each liner.
- In another bowl, beat softened cream cheese until smooth. Gradually add sugar, then mix in sour cream, vanilla extract, and rose water until creamy.
- Fold in half of the chopped pistachios gently into the cheesecake mixture.
- Spoon or pipe the filling into each crust, leaving space at the top.
- Bake for 18-20 minutes until slightly wobbly in the center. Let cool before refrigerating for at least four hours or overnight.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 10g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: For a twist, substitute crushed walnuts or almonds for pistachios. Add raspberry puree on top before serving for a fruity flavor.