Pistachio & Rosewater Cheesecake Bites
Mini no-bake cheesecakes infused with delicate rosewater, topped with pistachios and vibrant pomegranate seeds for an elegant touch
Ingredients:
For the Crust:
1 cup graham cracker crumbs
3 tbsp unsalted butter, melted
1 tbsp sugar
For the Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup heavy whipping cream
1/3 cup powdered sugar
1 tsp rosewater (adjust to taste)
1/4 cup finely chopped pistachios
For the Topping:
1/4 cup pistachios, roughly chopped
1/4 cup pomegranate seeds
Edible rose petals (optional, for garnish)
Instructions:
Prepare the Crust:
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
Press the mixture firmly into the bottoms of mini muffin tins or silicone molds. Chill in the refrigerator while preparing the filling.
Make the Filling:
In a large bowl, beat cream cheese and powdered sugar until smooth and creamy.
Add heavy whipping cream and beat until the mixture thickens and holds peaks.
Gently fold in rosewater and finely chopped pistachios until well combined.
Assemble the Cheesecake Bites:
Spoon or pipe the cheesecake filling onto the chilled crusts, smoothing the tops.
Chill in the refrigerator for at least 4 hours or until set.
Add the Toppings:
Just before serving, sprinkle each cheesecake bite with chopped pistachios and pomegranate seeds.
Garnish with edible rose petals for an extra touch of elegance, if desired.
Details:
Prep Time: 20 minutes
Chill Time: 4 hours
Servings: 12 bites
Calories: ~160 per bite
These pistachio & rosewater cheesecake bites are the perfect elegant dessert for parties or festive gatherings, offering delicate floral notes and a delightful crunch.
