No Bake Pistachio Cheesecake Cups
Ingredients
To Make Cookie Base
- 12-14 chocolate cookies
- 1 tablespoon pistachio butter or pistachio cream
- 1 tablespoon melted chocolate (optional), I simply melt 8-10 chocolate wafers in microwave
For Pistachio Cheesecake Filling
- 4 oz white chocolate
- 5 oz cream cheese softened
- ¾ cup heavy cream
- 4 tablespoon powdered sugar use 3 tablespoon if using pistachio cream
- 4 tablespoon pistachio butter or pistachio cream
- ½ teaspoon green cardamom powder don't go overboard
- 1 teaspoon rose water don't go overboard
- chopped pistachios for garnish
Instructions
- Add white chocolate pieces to a microwave safe bowl. Melt until smooth in intervals of 30 seconds. It takes about 90 seconds. Stir gently using a spatula at each interval. Once melted set aside.
- Break the chocolate cookie into pieces and add to a food processor fitted with metal blade. Add pistachio butter and a pinch of salt (it opens the flavor). Alos add melted chocolate(if using).
- Pulse until the cookie resembles crumbs. Set aside.
- In a large bowl, add softened cream cheese and heavy cream.Also add melted chocolate, pistachio butter, cardamom powder, rose water and powdered sugar.
- On medium speed, beat the mixture, until combined very well. It should be smooth and creamy. Taste. It should be nicely sweet. This cheesecake is not faintly sweet.
- In a small serving cup (I use 7 oz short glasses), add 2 tablespoon of the cookie crumbles and press down to create a even layer.
- Carefully spoon or pipe cheesecake filling mixture over the cookie crumbles.Fill all the serving cups in similar manner. Smoothen the tops.
- Place the dessert cups to set in a refrigerator for 4-6 hours. Top with a dollop of pistahcio butter, crushed pistachios and a raspberry for a pop of color.Serve chilled!
Notes
- Don't go overboard on using pistachio butter or pistachio cream, whichever you are using. It is very dense and heavy and could make the dessert quite rich.
- I suggest making small sized cups, since the cheesecake filling is quite rich and creamy and small portions are pretty satifsying.
- You could use graham crackers or digestives instead of chocolate cookies base.
- If you wish for a deeper green color, you could add 1-2 drops of food coloring to the cheese mixture.
- If you don't want individual dessert cups, this recipe can also be made into a 6 inch mini pistachio cheesecake by pressing everything into a springform tin.
- If you have time, you can even test texture of the cheesecake filling by chilling a tablespoon of filling for about 30 minutes. If it softly holds a mound on a spoon, you're perfect.
Tried this recipe?Let us know how it was!