Roasted Strawberry Pistachio Mini Cheesecakes Recipes

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ROASTED STRAWBERRY-PISTACHIO MINI CHEESECAKES



Roasted Strawberry-Pistachio Mini Cheesecakes image

Provided by My Food and Family

Categories     Nuts

Time 3h20m

Yield 12 servings

Number Of Ingredients 8

10 square shortbread cookies (1-1/2 inch)
1/3 cup pistachios, chopped, divided
1 Tbsp. butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup plus 2 Tbsp. sugar, divided
1-1/4 tsp. vanilla, divided
2 eggs
1-1/2 cups small fresh strawberries, cut in half

Steps:

  • Heat oven to 325°F.
  • 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.
  • 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.
  • Bake 17 to 20 min. or until centers are almost set. Cool completely.
  • 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.
  • Refrigerate cheesecake 2 hours. Meanwhile, store cooled strawberries in airtight container at room temperature until ready to use.
  • Top cheesecakes with strawberries and remaining nuts just before serving.

Nutrition Facts : Calories 250, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 200 mg, Carbohydrate 18 g, Fiber 0.861 g, Sugar 14 g, Protein 4 g

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