Description
As a busy mom, I know how challenging it can be to find time for baking, especially something as delightful as Pistachio & Blackberry Cheesecake Towers. But trust me, these little beauties are worth every moment! Not only are they simple to whip up, but they also look stunning on any dessert table. The creamy cheesecake, crunchy pistachio crust, and luscious blackberry compote come together in a way that feels like a special occasion treat. So, whether you’re celebrating a birthday or just need a sweet escape, these towers will bring joy to your day!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup shelled pistachios, finely chopped
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup shelled pistachios, finely chopped
- 2 cups fresh blackberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Whipped cream for garnish
- Fresh blackberries for garnish
- Chopped pistachios for garnish
Instructions
- Preheat your oven to 325°F (165°C). In a bowl, combine the graham cracker crumbs, chopped pistachios, sugar, and melted butter. Press the mixture into the bottom of a greased muffin tin, creating a base for your cheesecake towers. Bake for 5 minutes and set aside to cool.
- Prepare the cheesecake filling. In a large bowl, beat the cream cheese and sugar until smooth. Add the sour cream, eggs, and vanilla extract, mixing well until combined. Fold in the chopped pistachios. Spoon the cheesecake mixture over the cooled crust in the muffin tin, filling each cup almost to the top.
- Bake the cheesecakes for 20-25 minutes, or until the centers are set. Allow them to cool completely in the tin, then refrigerate for at least 2 hours.
- While the cheesecakes are chilling, prepare the blackberry compote. In a saucepan, combine the blackberries, sugar, and lemon juice. Cook over medium heat until the berries begin to break down. Stir in the cornstarch mixture and cook until the compote thickens. Allow it to cool completely.
- To assemble the towers, carefully remove the cheesecakes from the muffin tin. Spoon the blackberry compote over each cheesecake, allowing it to drip down the sides. Top with a dollop of whipped cream, fresh blackberries, and chopped pistachios.
Notes
- Ensure the cream cheese is at room temperature for easier mixing.
- Do not overbake the cheesecakes; they should remain slightly jiggly in the center.
- Blackberry compote can be made ahead of time and stored in the refrigerator.
- Can substitute graham cracker crumbs with crushed nuts for a gluten-free option.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake tower
- Calories: 350
- Sugar: 20g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg