Mini Pistachio Pudding Cheesecakes Recipes

MINI PISTACHIO PUDDING CHEESECAKES

Steps:

• Heat oven to 325°F.
• Place 1 wafer in each of 12 paper-lined muffin cups.
• Beat Neufchatel, sugar, flour and milk with mixer until blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon into prepared muffin cups; sprinkle with nuts.
• Bake 25 to 30 min. or until centers are almost set. Cool completely.
• Refrigerate 2 hours.

PISTACHIO PUDDING SHOOTERS

Steps:

• Combine the graham cracker crumbs, melted butter and sugar together in a small bowl until well combined. Divide the mixture between 10 shot glasses, lightly pressing it in as you go.
• Next, take a medium, add the instant pudding mix and whisk in the milk. Continue mixing until the pudding begins to thicken. Moving quickly, pour and divide the mixture between the shot glasses.
• Chill at least 30 minutes. (The shooters can be made up to 24 hours in advance)
• To serve, add a squirt of whipped cream to each shooter and top each with a maraschino cherry. Serve.

WHIPPED CHEESECAKES WITH PISTACHIO CRUST

Steps:

• For the pistachio crust: Blend the pistachios, granulated sugar and salt in a food processor until finely ground. Add the butter and pulse until the mixture clumps together. Distribute the mixture among 6 to 8 serving glasses, then use a muddler or the back of a spoon to pack it down firmly. Set aside while you make the filling.
• For the cheesecake: Beat together the cream cheese and powdered sugar with an electric mixer fitted with a whisk attachment on high speed until smooth. Beat in the vanilla, almond extract and salt, then add the yogurt. Beat on high until combined and smooth, a few seconds. Add the heavy cream and beat on high until the mixture holds stiff peaks, about another minute. Distribute the mixture among the serving glasses, then chill for 1 hour or up to overnight.
• For the raspberries: Add 1 cup raspberries to a medium bowl along with the granulated sugar and lemon juice. Muddle slightly with the back of a wooden spoon or muddler, then add the remaining raspberries and mix to combine. Allow to sit for 30 minutes for a juicy sauce or serve immediately. Spoon 2 tablespoons over each cheesecake and serve.

PISTACHIO CHEESECAKE

Steps:

• In a small bowl, combine the flour and almonds; cut in butter until crumbly. Press onto the bottom and 1-1/4 in. up the sides of a greased 10-in. springform pan. Bake at 400° for 10 minutes. , Meanwhile, in a large bowl, beat cream cheese, milk and pudding mixes until smooth. Add eggs; beat on low speed just until combined. Pour over crust. , Place pan on a baking sheet. Reduce heat to 350°. Bake for 55-60 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios if desired.

PISTACHIO CHEESECAKE

Steps:

• For bottom layer: Preheat oven to 350°F Mix flour, butter and sugar until crumbly.
• Spread evenly over bottom of ungreased 9-inch square baking pan. Press firmly. Bake for 15 minutes. Cool completely.
• Cheesecake layer: In medium bowl, beat together cream cheese and icing sugar.
• In small bowl, combine milk and instant pudding. Beat pudding mixture into cream cheese mixture, until well mixed.
• Spoon over base. Refrigerate for at least one hour before serving.
• Cut into small squares and top with whipped cream.

QUICK MINI PUDDING CHEESECAKES

Steps:

• Prepare pudding in large bowl as directed on package. Stir in cheesecake filling until well blended.
• Spoon evenly into pie crusts. Smooth tops lightly with back of spoon to form even layer; top with sprinkles.
• Serve immediately. Or cover and refrigerate until ready to serve. Store leftovers in refrigerator.