Introduction

These Goat Cheese, Honey & Pistachio Mini Cheesecakes with Meyer Lemon Cream offer a delightful balance of tangy, sweet, and nutty flavors. Perfect for special occasions or a sophisticated treat, each bite features a crunchy pistachio crust, creamy goat cheese filling, and zesty lemon cream.

The image shows a mini cheesecake with three layers: a crumbly brown base made of crushed nuts or cookies at the bottom, a thick white creamy cheesecake layer in the middle, and a smooth yellow sauce dripping down the sides on top. It is garnished with chopped nuts and a small piece of a chestnut or similar nut on the very top. The dessert sits on a white marbled surface, with some orange peel curls nearby and another mini cheesecake blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the pistachio crust:

1 heaping cup shelled, roasted, and salted pistachios
1/4 cup granulated sugar
3 tablespoons unsalted butter, melted

For the filling:

1 (11-ounce) log mild goat cheese, room temperature
1/4 cup granulated sugar
1/2 cup (4 ounces) crème fraîche or full-fat sour cream, room temperature
2 tablespoons good-quality honey
1/4 teaspoon vanilla bean paste or pure vanilla extract
Pinch of fine sea salt
3 large eggs

For the Meyer lemon cream:

1 stick (8 tablespoons) unsalted butter, room temperature
1/2 cup granulated sugar
2 large eggs
2 large egg yolks
2 teaspoons Meyer lemon zest
1/2 cup Meyer lemon juice, from 3 to 4 lemons
1/4 teaspoon vanilla bean paste or pure vanilla extract
Pinch of kosher salt

For the candied pistachios:

1/2 cup shelled, roasted, and salted pistachios, finely chopped
2 tablespoons packed brown sugar
1 tablespoon hot water

Instructions

Step 1: For the pistachio crust, combine pistachios and sugar in a food processor or mini chopper and process until it forms a fine meal. Transfer to a bowl and stir in the melted butter until the mixture resembles wet sand. Divide evenly among 12 wells of an individual cheesecake pan or mini muffin pan lined with cupcake liners, pressing firmly into the bottom.
Step 2: Preheat your oven to 400°F (200°C). Refrigerate the crusts while the oven heats. Bake the crusts for 10 to 12 minutes until set, then cool completely.
Step 3: Reduce oven temperature to 300°F (150°C). For the filling, combine goat cheese and sugar in a food processor and process for 1 minute. Add crème fraîche, honey, vanilla, and salt, and process for another 30 seconds. Scrape down the sides if needed.
Step 4: With the processor running, add eggs one at a time through the feeding tube, mixing until just combined. Avoid overmixing. Alternatively, whisk by hand in the same order.
Step 5: Pour the filling into the crust-lined wells, filling almost to the top. Place the cheesecake pan on a sheet pan and bake for 18 to 20 minutes until just barely set. Cool to room temperature, then refrigerate for at least 4 hours to chill completely.
Step 6: To make Meyer lemon cream, beat butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Slowly add eggs and yolks, beating for 1 minute until combined. Mix in lemon zest, juice, vanilla, and salt. The mixture may look curdled but will smooth once heated.
Step 7: Transfer lemon mixture to a saucepan and cook over medium-low heat, whisking constantly, until it reaches 165°F (74°C) or coats the back of a spoon. Transfer to a bowl, cover with plastic wrap pressed to the surface, and cool to room temperature. Refrigerate until ready to serve.
Step 8: For candied pistachios, spread chopped pistachios on a baking sheet lined with parchment or a Silpat. Whisk brown sugar and hot water to dissolve, pour over the nuts, and toss to coat. Bake at 350°F (175°C) for 8 to 10 minutes until golden. Cool and crumble before serving.
Step 9: To serve, carefully remove cheesecakes from the pan and remove metal rounds from the bottom. Bring to room temperature, drizzle with Meyer lemon cream, and sprinkle with candied pistachios.

Tips & Variations

Use full-fat crème fraîche for a richer filling; sour cream works well as a substitute.
If Meyer lemons aren’t available, substitute with regular lemons, though the flavor will be less sweet and floral.
For easier removal, chill the cheesecakes thoroughly before taking them out of the pan.
Whisk a tablespoon or two of heavy cream into the lemon cream if it becomes too thick after chilling.

Storage

Store the mini cheesecakes covered in the refrigerator for up to 3 days. Keep the Meyer lemon cream in a sealed container refrigerated for up to 1 week. When ready to serve, bring cheesecakes to room temperature and whisk lemon cream if it has thickened.

How to Serve

The image shows a small round cheesecake with three clear layers: a thick, crumbly dark brown base at the bottom, a smooth and creamy white middle layer of cheesecake, and a glossy, pale yellow sauce dripping down the sides from the top. On top of the sauce, there is a small pile of chopped nuts and one larger nut piece adding texture and color. The cheesecake sits on a white marbled surface, with an orange peel spiral nearby and a blurred second cheesecake in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, the cheesecakes and Meyer lemon cream can be made a day or two in advance and refrigerated. Just add the candied pistachios just before serving to keep them crisp.

What if I don’t have a food processor?

You can whisk the filling ingredients by hand in the same order: first goat cheese and sugar until smooth, then add crème fraîche, honey, vanilla, salt, and finally the eggs one at a time, mixing gently to combine.