Description
Delicious mini cheesecake cups featuring a creamy pistachio filling topped with fresh cherries.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup pistachio pudding mix
- 1 cup whipped cream
- 1 cup fresh cherries, pitted and chopped
- 1/4 cup chopped pistachios for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs and melted butter; press into the bottom of cupcake liners.
- Bake for 5 minutes and let cool.
- In a bowl, beat cream cheese and powdered sugar until smooth.
- Fold in pistachio pudding mix and whipped cream.
- Spoon the mixture into the cooled crusts.
- Top with chopped cherries and pistachios.
- Refrigerate for at least 2 hours before serving.
Notes
For best results, use fresh cherries. Store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 12g
- Fat: 18g
- Carbohydrates: 20g
- Protein: 4g