Description
It’s important to keep the cheesecakes refrigerated until you serve them, as they’ll get quite soft at room temperature. They can be a little tricky to get out of the muffin tins, so it’s best to use a liner, but the taste is worth the extra effort!
Ingredients
Crust
1 1/2 cups (150 gms) vanilla wafer or graham cracker crumbs (from about 40 cookies
3 Tbsp. (43 grams) unsalted butter, melted (or use salted butter and skip the salt)
Pinch fine sea salt
Nonstick spray, silicone or paper baking cups
Filling
8 ounces (226 grams) cream cheese, at room temperature
1/2 cup (120 grams) Favuzzi Pistachio Cream
1/4 cup (50 grams) granulated sugar
2 Tbsp. icing sugar
1 tsp. vanilla extract
1/4 tsp. salt
1 cup cold heavy cream
Whipped cream and finely chopped pistachios for finishing
Instructions
In a food processor, pulse the cookies until fine crumbs form (or place in a large zip-top bag and crush with a rolling pin by hand). Add the butter and salt and pulse to combine.
Lightly grease a 12-cup muffin pan with nonstick spray (you can also line the pans with muffin liners, which makes them easier to unmold, store, and transport). Divide the cookie mixture among the muffin cups, then press evenly into the base and about halfway up the sides.
Freeze the crust to firm it up for at least 30 minutes or up to overnight.
No-Bake Pistachio Filling
In the bowl of a stand mixer fitted with the whip attachment, whip the cream cheese and pistachio paste on medium speed for 2 minutes. Add the granulated and icing sugars and whip for 2 minutes more.
Add the vanilla and salt and mix to combine. With the mixer on medium speed, gradually add the cream a little at a time, allowing it to combine slowly to avoid sloshing out of the bowl. Continue to whip for 2 to 3 minutes more until the mixture is thick. It may have a slightly grainy appearance, which is normal and won’t affect the taste.
Divide the mixture among the muffin cups and spread in an even layer.
Refrigerate for at least 8 hours. Using a small offset spatula or paring knife, gently loosen the edges of the chilled cheesecakes, then carefully lift them out of the pan and transfer to a platter. Keep the cheesecakes chilled until ready to serve (they will get quite soft if left at room temperature). If using muffin liners, you can leave them on or carefully take them off immediately before serving.
Top the cheesecakes with whipped cream and/or pistachios.
