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Goat Cheese, Honey & Pistachio Mini Cheesecakes with Meyer Lemon Cream

Delight in Goat Cheese, Honey & Pistachio Mini Cheesecakes

Indulge in these easy-to-make Goat Cheese, Honey & Pistachio Mini Cheesecakes topped with Meyer Lemon Cream, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 5 hours
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Pistachios roasted and salted
  • 2 tablespoons Granulated Sugar or coconut sugar for a healthier option
  • 4 tablespoons Unsalted Butter melted
Cheesecake Filling
  • 8 oz Mild Goat Cheese softened
  • 1 cup Crème Fraîche or Sour Cream or Greek yogurt
  • 1/2 cup Honey high-quality
  • 1 tablespoon Vanilla Bean Paste or Pure Vanilla Extract
  • 2 large Eggs room temperature
  • 1 tablespoon Meyer Lemon Zest
  • 1 tablespoon Meyer Lemon Juice
Candied Pistachios
  • 1/2 cup Brown Sugar light or dark
  • 1/4 cup Hot Water

Equipment

  • Food processor
  • Mini Cheesecake Pan
  • saucepan
  • Whisk
  • Baking sheet

Method
 

Prepare the Crust
  1. Preheat your oven to 400°F (200°C). In a food processor, combine the pistachios and sugar, pulse until finely ground. Mix in melted butter and press into mini cheesecake pan wells. Chill for 15 mins, then bake for 10-12 mins until lightly golden. Cool completely.
Make the Cheesecake Filling
  1. Reduce oven temperature to 300°F (150°C). Blend goat cheese and sugar until smooth. Add crème fraîche, honey, vanilla, and salt. Incorporate eggs one at a time. Pour into cooled crusts and bake for 18-20 mins until set but jiggly in center. Cool and refrigerate for at least 4 hours.
Prepare Meyer Lemon Cream
  1. Beat softened butter and sugar until light and fluffy. Add eggs, lemon zest, and juice. Cook over medium-low heat, stirring, until thickened and reaches 165°F (74°C). Cool and refrigerate.
Make Candied Pistachios
  1. Preheat oven to 350°F (175°C). Dissolve brown sugar in hot water, add pistachios, coat well. Spread on a baking sheet and bake for 8-10 mins until fragrant. Cool and break apart.
Assemble
  1. Remove mini cheesecakes from the pan. Drizzle with lemon cream and sprinkle with candied pistachios. Serve and enjoy!

Nutrition

Serving: 1mini cheesecakeCalories: 250kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 84mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 3mgCalcium: 80mgIron: 0.7mg

Notes

Ensure all ingredients are at room temperature for best results. These mini cheesecakes can be frozen for up to 2 months and should be thawed in the fridge before serving.

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