I can’t be enough of these Pistachio cheesecake cupYou are those protein-rich thanks to mixed cottage cheese and taste the same like pistachio cheesecake, but with added protein added to the cute little individual pie shape.
If you are new here, you should know, my all-time favorite sweet taste is pistachio. Pistachio ice cream, pistachio pudding, and obviously this pistachio cup. They are made in green using pistachio butter (no food color here!), And the filling is layered with a homemade cracker crust, a crushing layer of chocolate and then topped with easy whipped cream and chopped pistachios.
3-Homemade Pistachio Pudding: You read the right! This homemade pudding is made from cottage cheese, pistachio butter and honey. Mmm mmm good! And no food is required for color, granulated sugar, eggs or gellers.
Everything I love about a whole pistachio cheesecake without all trouble: We do not need to bake any water bath, no spring form pan, no stand mixer, the whole thing is not necessary.
Perfect to keep in the freezer: These bite -shaped children are perfect for keeping it in the freezer. Just put a cheatcake cup on the counter and let it melt for 10 minutes, and then lift it up.
Star material
- cottage cheese: You know this! You will use mixed cottage cheese instead of cream cheese (or sour cream or heavy cream!) In these cheese cups. Not only is this cream more in protein than cheese, it gives the cheesecake batter a super creamy texture.
- Pistachio butter: Originally pistachios in a paste such as peanut butter or almond butter. You will need to give these cute cups their prestigious pistachio taste and green color.
- Graham Cracker: You will pulse crackers with room-papaman butter (there is no need to use melted butter) to create a cracker crust-such a perfect taste combination for a pistachio cheesecake crust.
- chocolate chips: These cheese cups with melted semi-sweet chocolate chips coconut adds a good chocolate crunch. White chocolate will also have amazing taste!
Find the list of full material in the recipe card below.
Pistachio paste vs pistachio butter
I like to use pistachio butter because it is 100% pistachio and usually without thinking. Pistachio butter is creamy and delicious, but sweet. Therefore, if you choose to replace the pistachio paste in this recipe, you would like to test for sweetness and adjust honey accordingly.
What about pistachio cream? I have not tested it with pistachio creams because it is a very sweet product that often has milk powder or other taste enhancer.
Equipment to collect
- muffin tin: Make sure you have a muffin tin on the hand.
- Paper Liners: Paper linkers made it easy to remove the pistachios pie cup from the tin without any disturbance.
- food processor: You will need a food processor to grind the Graham crackers in fine pieces for crust, as well as to smooth and make cottage cheese for the pistachio pie layer.
- Nonistic Cooking Spray: Even if you are using paper liner for a pie cup, you will still want to spray them with nonstick sprays to ensure that they go out.
- Microwave-safe bowl: Easily melt your chocolate chips and coconut oil in the microwave instead of dealing with a double boiler.
How to make pistachio cheesecake
You need to prepare only 3 layers before collecting these pistachio cheesecake cups. This way:
- Prepare Graham Cracker Crust: Place the graham crackers and butter in a high -speed food processor, and process on the high until the mixture becomes a crust.
- Prepare the chocolate layer: Add chocolate chips and coconut oil to a microwave-safe bowl, and the microwave on high in 20-second intervals, stirring up to the chocolate melting.
- Prepare pistachio pudding layer: Add cottage cheese, pistachio butter, and honey to a high -power food processor and process on high until it is thick and creamy, with no lumps.
Serve cup
Now it’s time to collect! start here:
- Spoon 1 tbsp Graham cracker crumbs in each muffin linerAnd press it down the flat.
- Bake Graham Cracker Crust For 5 minutes at 350 ℉, and then let it cool.
- Scoop two Happing Spoon Graham cracker molten chocolate on top of crustAnd then transfer the pan to the freezer for 10 minutes.
- Big spoons of scoop 2 piles Pistachio pudding layer on top of chocolate layer And spread the layer out evenly.
- Transfer the pan to the freezer and Freeze for at least 2 hours To firm.
- Head with a doll of whipped cream and chopped pistachios Before serving (this is what I did in these pictures, and honestly I will never go back!). enjoy!
Be sure to use full fat cheese: Not only will it make your cheese cup tasteful and creamy, but they will also taste better. 2% or 4% great work will work.
Why? Nonfat cottage cheese contains a high amount of water, which will fill the cheesecakes by filling more water. And, if you plan to freeze them, they can be “icy”.
These pistachios pie cup can be stored in an airtight container in the fridge 3 days,
If you want to make them prematurely (or at all times Iykyk to keep a batch in the freezer!), Just freeze them in an airtight container 1 monthJust for 10 minutes before serving them in the fridge for a few hours or at the counter.
I love other things
Cheese cheesecake layer
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First, preheat the oven at 350 ℉, line a muffin tin with a muffin liner, and spray with nonstick cooking spray.
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Prepare Graham Cracker crust. Place Graham crackers and butter in a high -speed food processor. The process on high until the mixture does not become a crust.
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1 tbsp of Graham cracker in each muffin cup. Use a spoon to press down in lineers.
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Bake the Graham Cracker crust for 5 minutes at 350 ℉. Remove from the oven and let the crust cool down.
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Prepare the chocolate layer. Add chocolate chips and coconut oil to a microwave-safe bowl, and the microwave on high in 20-second intervals, stirring up to the chocolate melting.
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Scoop the two -heating spoon of melted chocolate at the top of the Graham Cracker crust. Spread it evenly on the crust and transfer the pan to the freezer for 10 minutes.
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Prepare a layer of pistachio butter. Add cottage cheese, pistachio butter, and honey to a high -power food processor and process on thick, creamy and no lumps. It may take 2-4 minutes.
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Spread out the scoop of cottage cheese mixture at the top of the chocolate layer and spread out the layer uniformly. Top with flaky salt.
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Transfer the pan to the freezer and freeze for at least 2 hours.
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Top with whipped cream and chopped pistachios with alternative dolls before serving.
- We prefer to use 2% or 4% cottage cheese in this recipe.
- Any walnut butter can be used in this recipe, but pistachio butter is one that gives these cups their green and pistachio taste.
Calorie: 253 Kilo calorie, Carbohydrate: 24 Yes, Protein: 6 Yes, thick: 16 Yes, Fiber: 2 Yes, Sugar: 15 Yes
Nutrition information is calculated automatically, so only should be used as an estimate.
Photography: The photos taken in this post are from Wooden Skilllets by Erin.