Pistachio Rose Water Cheesecake Bites
Indulge in these luscious Pistachio Rose Water Cheesecake Bites, where creamy cheesecake meets the enchanting flavors of Lebanese cuisine. Infused with rose water and crushed pistachios, these bite-sized treats are both light and decadent. Perfect for parties or as a delightful after-meal dessert, they provide a unique twist on classic cheesecake that’s sure to impress your guests.
ingredients
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 2 tbsp rose water
- 1/2 cup pistachios, finely chopped
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 1 tbsp honey
- Fresh rose petals for garnish (optional)
steps
- 1.
Preheat the oven to 350°F. Line a baking pan with parchment paper.
- 2.
In a mixing bowl, combine graham cracker crumbs, melted butter, and honey. Mix until combined and press into the bottom of the prepared pan to form a crust.
- 3.
Bake the crust for 8-10 minutes until lightly golden, then let it cool completely.
- 4.
In another bowl, whip the heavy cream until soft peaks form.
- 5.
In a separate bowl, blend the cream cheese and powdered sugar until smooth and creamy.
- 6.
Gently fold in the sour cream and rose water, then the whipped cream until just combined.
- 7.
Fold in half of the chopped pistachios.
- 8.
Spread the cheesecake mixture over the cooled crust and smooth the top.
- 9.
Refrigerate for at least 4 hours or until set.
- 10.
Once set, cut into bite-sized squares and sprinkle with the remaining pistachios. Garnish with rose petals if desired.
- 11.
Serve chilled and enjoy the fusion of flavors!
