Ingredients
For the Pistachio Crust
1 cup finely crushed graham crackers
½ cup finely ground pistachios
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
For the Cheesecake Filling
16 oz (450 g) full-fat cream cheese, softened
¾ cup powdered sugar
1 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
1 cup cold heavy whipping cream
For the Cherry Topping
1 ½ cups cherry pie filling or homemade cherry compote
½ teaspoon almond extract (optional)
Garnish
2 tablespoons chopped pistachios
Fresh cherries (optional)
White chocolate shavings (optional)
Instructions
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Prepare the crust. In a bowl, combine crushed graham crackers, ground pistachios, and sugar. Stir in melted butter until the mixture resembles damp sand. Press about 2 tablespoons into the bottom of each dessert cup. Chill for 15–20 minutes.
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Make the filling. Beat softened cream cheese until smooth and creamy. Add powdered sugar, vanilla extract, and lemon juice. Beat until fully combined.
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Whip the cream. In a separate bowl, whip heavy cream until stiff peaks form.
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Fold gently. Carefully fold whipped cream into the cream cheese mixture until light and airy. Do not overmix.
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Assemble. Spoon or pipe cheesecake filling over chilled crust. Smooth the tops. Refrigerate for at least 3–4 hours until fully set.
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Add topping. Spoon cherry filling over each cup. Garnish with chopped pistachios and optional white chocolate shavings. Chill 30 minutes before serving.
Notes
Use full-fat cream cheese for best texture.
• Ensure cream cheese is at room temperature to avoid lumps.
• Chill at least 4 hours for proper structure.
• For deeper pistachio flavor, lightly toast pistachios before grinding.
• Can be made 24 hours in advance.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American