Cranberry-Pistachio Cheesecake Bites

Ingredients:

Crust:

1 cup graham cracker crumbs (120 g / 4.2 oz)

3 tablespoons unsalted butter, melted (45 g / 45 ml)

1 tablespoon sugar (12 g)

Cheesecake Filling:

8 oz cream cheese, softened (225 g)

1/3 cup granulated sugar (65 g)

1 large egg (room temperature)

1 teaspoon vanilla extract (5 ml)

1/4 cup sour cream or Greek yogurt (60 g / 2.1 oz)

Topping:

1/3 cup dried cranberries, chopped (45 g / 1.6 oz)

1/4 cup shelled pistachios, finely chopped (30 g / 1 oz)

1 tablespoon honey (optional drizzle) (15 ml / 20 g)

Preheat oven to 325°F / 165°C. Line a mini muffin tin with paper liners or lightly grease.

In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined.

Press about 1 tablespoon of mixture firmly into the bottom of each muffin cup.

Bake crusts for 5 minutes, then remove and let cool slightly.

In a separate bowl, beat cream cheese and sugar until smooth.

Add egg and mix just until combined. Stir in vanilla and sour cream until creamy.

Spoon cheesecake mixture evenly over the crusts, filling nearly to the top.

Bake for 14–16 minutes, until centers are just set and no longer glossy.

Remove from oven and allow to cool completely, then refrigerate for at least 1 hour.

Before serving, sprinkle each cheesecake bite with chopped cranberries and pistachios.

Drizzle lightly with honey if desired.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 40 minutes (including chilling)

Kcal: 180 kcal per bite | Servings: 12 cheesecake bites