Lemon-Raspberry Cheesecake Bites with a Pistachio Crust
Lemon-Raspberry Cheesecake Bites with a Pistachio Crust are a delightful treat perfect for any occasion. These bite-sized desserts combine creamy cheesecake with the tartness of fresh raspberries and the zesty flavor of lemon, all sitting atop a crunchy pistachio crust. They are easy to make, look impressive, and taste absolutely amazing!
Why Make This Recipe
This recipe is a fantastic way to enjoy a classic dessert in a fun and portable form. The bright flavors of lemon and raspberry make these bites refreshing and perfect for warm weather. Plus, the pistachio crust adds a unique twist that everyone will love. They are great for parties, potlucks, or even just a sweet treat at home!
How to Make Lemon-Raspberry Cheesecake Bites
Ingredients
- 1 cup pistachios, shelled
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 cup fresh raspberries
- 1 tsp vanilla extract
Directions
- Preheat the oven to 350°F (175°C).
- In a food processor, combine the pistachios and granulated sugar. Pulse until finely ground.
- Add the melted butter to the pistachio mixture and pulse until well combined.
- Press the mixture firmly into the bottom of a mini muffin tin to form the crust.
- Bake for 8-10 minutes, or until lightly golden. Remove from the oven and allow to cool.
- In a mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar, sour cream, lemon juice, lemon zest, and vanilla extract. Mix until fully incorporated and creamy.
- Gently fold in the fresh raspberries, being careful not to break them.
- Spoon the cheesecake mixture into the cooled pistachio crusts, filling each cup to the top.
- Refrigerate for at least 2 hours to set.
- Serve chilled and enjoy!
How to Serve Lemon-Raspberry Cheesecake Bites
Serve these delicious cheesecake bites chilled. They make an excellent dessert after dinner or a sweet snack during the day. You can garnish them with a sprinkle of extra chopped pistachios or a few extra raspberries for a beautiful presentation!
How to Store Lemon-Raspberry Cheesecake Bites
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 3 days. If you want to prepare them in advance, you can make them a day ahead and keep them refrigerated until you are ready to serve.
Tips to Make Lemon-Raspberry Cheesecake Bites
- Make sure your cream cheese is softened before mixing to get a smooth filling.
- Don’t overmix the raspberries; fold them gently to keep them whole and juicy.
- If you can’t find fresh raspberries, you can use frozen ones, just be sure to thaw and drain them first.
Variation
You can switch up the fruit in these bites by using strawberries or blueberries instead of raspberries. The lemon flavor will still work well with other berries, providing a delicious twist!
FAQs
1. Can I use salted pistachios for the crust?
Yes, you can, but be mindful that it may make the crust saltier. You may want to reduce the added sugar in that case.
2. How do I know when the crust is done baking?
The crust should be lightly golden brown and firm to the touch. Keep an eye on it, as it can brown quickly!
3. Is there a dairy-free option for the cheesecake filling?
Yes! You can use dairy-free cream cheese and coconut cream or a dairy-free sour cream substitute to create a delicious dairy-free version of this recipe.
Enjoy making and sharing these Lemon-Raspberry Cheesecake Bites with your friends and family!
