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Savory Cranberry & Pistachio Cheesecake Cups

Elegant mini savory cheesecake cups made with cream cheese, cranberries, and pistachios for festive entertaining.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 cups
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup savory cracker crumbs
  • 4 tbsp unsalted butter melted
Filling
  • 16 oz cream cheese softened
  • 2 eggs room temperature
  • 0.5 cup sour cream
  • 1 tbsp honey
  • 0.5 tsp salt
  • 1 tbsp fresh thyme chopped
  • 0.5 cup dried cranberries chopped
  • 0.5 cup pistachios chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (165°C) and prepare ramekins or muffin tin.
  2. Mix cracker crumbs with melted butter and press into the base of each cup.
  3. Beat cream cheese until smooth, then add eggs one at a time.
  4. Mix in sour cream, honey, salt, and thyme until combined.
  5. Fold in cranberries and spoon mixture over crusts.
  6. Bake 20–25 minutes until just set.
  7. Cool completely, then chill before topping with pistachios and serving.

Notes

Best served chilled or slightly tempered.