Desserts · Recipes

ROSEWATER PISTACHIO CHEESECAKE CUPS

Makes 12 servings

Ingredients

For the filling:

  • 1 block Cream cheese, softened
  • 1 egg
  • ¼ cup sugar
  • 2 tsp rosewater (or to taste)

For the crust:

  • 1+1/2 cup crackers
  • ½ cup pistachio
  • 2 tsp brown sugar, (or to taste)
  • 1-2 tbsp Coconut oil or butter, melted.
  • 2-3 pods cardamom seed (optional)
  • Pinch of salt (only if crackers are not salted)

Directions

Roast pistachios in oven at 350 F for about 5 minutes.

Grind/crush/crumble pistachios and crackers until desired texture and mix them.

Add crushed/ground cardamom and sugar. Mix in coconut oil until a crumby dough forms.

Press into muffin tins to form a base for the cheesecakes.

Cream together cream cheese and sugar.  Mix in rosewater and egg. Fill the cupcake tins.

Bake at 300 F for 20-25 minutes at the lowest rack. Let cool slowly in warm environment.

Refrigerate for at least 1 hour.

Serve and enjoy!

Notes:

Measurements for crust varies. Play around with it. Test it to taste. Cardamom can be overpowering.

Double the filling recipe for a thicker filling.