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Goat Cheese, Honey & Pistachio Mini Cheesecakes with Meyer Lemon Cream Recipe

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★★★★★

4.9 from 133 reviews

These Goat Cheese, Honey & Pistachio Mini Cheesecakes with Meyer Lemon Cream offer a delightful blend of creamy goat cheese filling atop a crunchy pistachio crust, finished with a tangy Meyer lemon cream and sweet, crunchy candied pistachios. Perfect as elegant individual desserts, they balance rich flavors with a refreshing citrus finish.

Ingredients

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Pistachio Crust

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

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

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

Candied Pistachios

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

Instructions

  1. Prepare pistachio crust: Combine pistachios and sugar in a food processor or mini chopper and pulse until a fine meal forms. Transfer to a bowl and stir in melted butter until mixture resembles wet sand. Evenly divide dough among 12 wells of a mini cheesecake pan or muffin pan with liners, pressing firmly into the bottom. Refrigerate until chilled.
  2. Bake crust: Preheat oven to 400°F (204°C). Bake the crusts for 10 to 12 minutes until set and fragrant. Remove and allow to cool completely before filling.
  3. Make filling: Reduce oven temperature to 300°F (149°C). In a food processor, blend goat cheese and sugar for 1 minute until smooth. Add crème fraîche, honey, vanilla, and salt; process for 30 seconds more. With the processor running, add eggs one at a time through the feed tube, mixing just until combined—do not overmix. Scrape bowl if needed.
  4. Fill and bake cheesecakes: Pour filling into each crust-lined well nearly to the top. Place cheesecake pan on a sheet pan and bake for 18 to 20 minutes until just set but still slightly jiggly. Cool to room temperature, then refrigerate for at least 4 hours to fully chill and set.
  5. Prepare Meyer lemon cream: Using an electric mixer, cream butter and sugar together in a medium bowl until light and fluffy, about 2 minutes. Gradually add eggs and yolks, beating for 1 minute until combined. Mix in lemon zest, lemon juice, vanilla, and salt. Transfer mixture to a medium saucepan and cook over medium-low heat, whisking constantly, until the mixture reaches 165°F (74°C) and thickens enough to coat the back of a spoon. Transfer to a bowl, cover surface with plastic wrap, and cool to room temperature. Refrigerate until serving; can be re-whisked with cream if too thick.
  6. Make candied pistachios: Spread chopped pistachios on a baking sheet lined with parchment or Silpat. Whisk brown sugar and hot water to dissolve, then pour over pistachios and toss to coat. Bake at 350°F (177°C) for 8 to 10 minutes or until golden and toasted. Cool completely, then crumble for garnish.
  7. Assemble and serve: Carefully remove cheesecakes from pan and peel off metal rounds. Bring to room temperature before serving. Drizzle with Meyer lemon cream and sprinkle with candied pistachios to finish.

Notes

  • Use shelled, roasted, and salted pistachios for best flavor in crust and garnish.
  • Meyer lemons are preferred for their sweeter, floral citrus flavor—substitute with regular lemons if unavailable but flavor will be more tart.
  • Crème fraîche can be substituted with full-fat sour cream if needed.
  • The lemon cream mixture may curdle when adding lemon juice but will smooth out during cooking.
  • Lemon cream texture thickens when chilled; whisk with a bit of heavy cream to adjust consistency if desired.
  • Chilling cheesecakes is essential for proper set and texture—minimum 4 hours recommended.

Keywords: mini cheesecakes, goat cheese dessert, pistachio crust, Meyer lemon cream, candied pistachios, elegant dessert, individual cheesecakes

Find it online: https://victoriablair.com/goat-cheese-honey-and-pistachio-mini-cheesecakes-with-meyer-lemon-cream-recipe/