Make the Best Pistachio Cranberry Cheesecake This Christmas!

Mini cheesecakes topped with red cranberry jelly and cranberries, garnished with pistachios, on wooden coasters. A bowl of cranberries in the background.

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Make the Best Pistachio Cranberry Cheesecake This Christmas!

Learn how to make this holiday pistachio cranberry cheesecake recipe to make your Christmas extra decadent!

Prep Time25

Chill Time4 15

Total Time4 40

Course: Dessert

Cuisine: American

Keyword: pistachio cranberry cheesecake

Servings: cheesecakes

Calories: 382kcal

Equipment

mixing bowls
muffin tins
Spatula
sauce pan

Ingredients

Crust

1 cup Biscoff crumbs
¼ cup butter melted

Cheesecake Filling

8 oz cream cheese softened
⅓ cup sugar
½ cup mascarpone cheese at room temperature
⅓ cup sour cream
1 tsp vanilla extract
½ cup chopped pistachios

Cranberry Topping

1 cup cranberry juice
1 tbsp sugar
1 tbsp powdered clear gelatin

Garnish

Fresh cranberries
Additional chopped pistachios optional
Rosemary

Get Recipe Ingredients

Instructions

Mix the Biscoff crumbs with the melted butter in a medium-sized bowl until well combined.
1 cup Biscoff crumbs, ¼ cup butter
Divide the mixture evenly and spoon into 6 mini cheesecake pans or lined muffin cups.
Press the crust firmly into the bottom of the pans. Chill in the fridge for about 15 minutes while preparing the filling.
Chill in the fridge for about 15 minutes while we prepare the filling.
In a large bowl, mix the softened cream cheese and sugar together until smooth and creamy.
8 oz cream cheese, ⅓ cup sugar
Add the mascarpone cheese to the mixture, beating until fully incorporated and smooth.
½ cup mascarpone cheese
Add the sour cream.
⅓ cup sour cream
Incorporate the vanilla extract into the cream mixture.
1 tsp vanilla extract
Stir in the chopped pistachios and mix thoroughly.
½ cup chopped pistachios
Evenly distribute the cheesecake mixture over the chilled crusts.
Smooth the tops.
Chill the cheesecakes in the fridge for at least 4 hours, or until they are set.
In a small saucepan, heat the cranberry juice and sugar together, mixing them until the sugar is fully dissolved.
1 cup cranberry juice, 1 tbsp sugar
Remove the mixture from the heat and whisk in the powdered gelatin until dissolved completely. Allow the cranberry topping to cool slightly.
1 tbsp powdered clear gelatin
Once the gelatin mixture has cooled but is still liquid in form, spoon it evenly over the chilled cheesecakes
Chill the cheesecakes again until the cranberry topping is set, about 1 hour.
Garnish each cheesecake with fresh cranberries, additional ground pistachios, and rosemary if desired. Serve cold and enjoy!
Fresh cranberries, Additional chopped pistachios, Rosemary

Notes

Make It Easy: You can use a mini cheesecake pan with 6 removable bottoms or a standard muffin pan lined with cupcake liners for easy cheesecake removal.
Pack The Crust: Use the back of a spoon or the bottom of a small glass to press the crust firmly into the bottom of the pans. This will help the crust hold its shape.
Soften Things Up: To ensure that the cheesecake filling turns smooth and creamy, make sure that the cream cheese, sour cream, and mascarpone cheese are all at room temperature.
Just Add Salt: You can add a pinch of salt to the crust to help balance the flavors.
Chill Them: It’s best to chill the cheesecake for several hours, or even overnight, before serving them. This will help it set properly.

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