Roasted Strawberry Pistachio Mini Cheesecakes Recipes

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.

Steps:

• Preheat oven to 375 degrees. Line standard or mini muffin tins with paper liners; coat liners with cooking spray. In a food processor, finely grind shelled pistachios with the sugar and salt. Add butter, vanilla, and eggs: process until smooth. Add flour; pulse until just moistened and combined; do not overmix.
• Divide batter evenly among lined cups, filling each three-quarters full. Drop raspberries into batter (4 to 6 per standard cupcake; 2 per mini) and sprinkle with slivered pistachios (1/2 teaspoon per standard: 1/4 teaspoon per mini). Bake, rotating tins halfway through, until golden brown, about 28 minutes for standard cupcakes, 14 for minis. Transfer tins to wire racks to cool. Serve warm or at room temperature. Cupcakes can be stored up to 2 days at room temperature in airtight containers.