Cheesecake is Josh’s favorite dessert, so I knew if I was going to attempt something at home, it needed to be NEXT LEVEL. These surpassed my wildest expectations—a true crowd-pleaser! A note: it’s best if the cheesecakes are set up for a few hours before enjoying them, so plan accordingly for about a four-hour chill window. 

Yields 16 mini cheesecakes

Ingredients

• Pistachio Crust
  • 3/4 cup pistachios
  • 3 TBSP melted butter
• Goat Cheese Cheesecake Filling
  • 4oz goat cheese crumbles- room temperature
  • 1/4 cup honey or 1/4 cup sugar + 2 TBSP honey
  • 1/4 cup sour cream- room temperature
  • Pinch of sea salt
• Lemon zest for topping

Directions

• Line 16 mini muffin wells and set aside
• Set oven to 300
• In a food processor, add pistachios and pulse until crumbly
• Add pistachios to melted butter (the texture will be like wet sand)
• Fill each well with the pistachio crust mix (about halfway full). Chill in the fridge while you prepare the cheesecake filling
• In a food processor, add all cheesecake filling ingredients (do not over-mix)
• Add cheesecake filling on top of chilled pistachio crust
• Bake for 15-18 minutes (until the cheesecakes are just barely set)
• Chill for 3-4 hours, and then zest a lemon for topping

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