Ingredients
Scale
- 1 cup graham cracker crumbs
- ½ cup shelled pistachios, finely chopped
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup shelled pistachios, finely chopped
- 2 cups fresh blackberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Whipped cream for garnish
- Fresh blackberries for garnish
- Chopped pistachios for garnish
Instructions
- Preheat oven to 325°F (165°C). Combine graham cracker crumbs, chopped pistachios, sugar, and melted butter. Press into greased muffin tin bottoms. Bake 5 minutes and cool.
- Prepare cheesecake filling: Beat cream cheese and sugar until smooth. Add sour cream, eggs, and vanilla. Fold in chopped pistachios. Spoon over cooled crust, filling cups nearly to top.
- Bake 20-25 minutes until centers set. Cool completely, then refrigerate at least 2 hours.
- Prepare blackberry compote: In saucepan, combine blackberries, sugar, and lemon juice. Cook until berries break down. Stir in cornstarch mixture until thickened. Cool completely.
- Assemble towers: Remove cheesecakes from tin. Spoon blackberry compote over each, allow to drip down sides. Top with whipped cream, fresh blackberries, and chopped pistachios.
Notes
- Ensure cream cheese is at room temperature for easier mixing.
- Do not overbake; centers should remain slightly jiggly.
- Blackberry compote can be made ahead and stored in fridge.
- Substitute graham cracker crumbs with crushed nuts for gluten-free option.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian