Roasted Strawberry-Pistachio Mini Cheesecakes
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3 Hr 20 Min
Prep : 15 Min Cook: 3 Hr 5 Min
Roasting strawberries brings out their juicy, ripe, summery flavour and sweetness, making them the perfect jewelled topping for these creamy mini cheesecakes, along with crunchy pistachios. No fancy pans are required -- you can make these little cheesecakes in a standard muffin pan. Portion control is built right in and serving them is so easy -- no slicing required!
What do I need ?
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
5 shortcake biscuits
2
1/3 cup pistachios, chopped, divided
3
1 Tbsp. butter, melted
4
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
5
1/2 cup plus 2 Tbsp. sugar, divided
6
1-1/4 tsp. vanilla, divided
7
2 eggs
8
1-1/2 cups small fresh strawberries, cut in half
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How do I make it ?
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Step 1
Heat oven to 350°F. Step 2
Use pulsing action of food processor to process cookies and 1/4 cup nuts until finely crushed; spoon into medium bowl. Add butter; mix well. Press onto bottoms of 12 paper-lined muffin cups, adding about 2 tsp. crumb mixture to each cup. Step 3
Beat cream cheese, 1/2 cup sugar and 1 tsp. vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.. Step 4
Bake 17 to 20 min. or until centers are almost set. Cool completely. Step 5
Meanwhile, increase oven temperature to 350°F. Toss strawberries with remaining sugar and vanilla. Place, with sides touching, on parchment-covered rimmed baking sheet. Bake 15 to 20 min. or until tender and juices are released. Cool completely. Step 6
Refrigerate cheesecake 2 hours. Meanwhile, store cooled strawberries in airtight container at room temperature until ready to use. Step 7
Top cheesecakes with strawberries and remaining nuts just before serving. Kraft Kitchen Tips!
Make Ahead
The strawberries can be roasted ahead of time. Cool, then place in airtight container and refrigerate up to 1 week before using as directed.
Food Facts
Roasting the strawberries intensifies their flavour while also helping to tenderize any firm under-ripe fruit you might be using.
Size Wise
With their built-in portion control, these delicious cheesecakes make great treats.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value
Fat 17 g
Saturated fat 10 g
50 %
Cholesterol 95 mg
Sodium 240 mg
10 %
Carbohydrate 19 g
Fibre 1 g
Sugars 16 g
Protein 5 g
Vitamin A
2 %
Vitamin C
20 %
Calcium
0 %
Iron
4 %
Servings
12 servings, 1 cheesecake (87 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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