Rosewater Pistachio Cheesecake Cups

For the crust:

• 1+1/2 cup crackers
• ½ cup pistachio
• 2 tsp brown sugar, (or to taste)
• 1-2 tbsp Coconut oil or butter, melted
• 2-3 pods cardamom seed (optional)
• Pinch of salt (only if crackers are not salted)

For the filling:

• 1 block cream cheese, softened
• 1 egg
• ¼ cup sugar
• 2 tsp rosewater (or to taste)

Heat the oven to 350 F. Make sure the pistachios are shelled and hulled. Roast the pistachios on a tray in the oven for a few minutes. This will help the pistachios release oils and become more fragrant.

Remove the seeds from 2-3 pods of cardamom and grind it up. You can also use 1/8 tsp of ground cardamom instead or skip this step entirely if you do not like the cardamom flavour.

To make the crust, grind the pistachios and crackers together using a food processor, blender, or any other methods to crush the ingredients.

Additionally, any type of cracker is fine for this recipe. Here I have used cheese crackers, but any other crackers or saltines will work as well.

Add in sugar and oil. Keep mixing until a crumbly dough forms or until the mixture can hold its shape when pinched together.

Cream together the sugar and cream cheese until fluffy.

Whisk in one large egg.

Add the desired amount of rosewater and mix until well incorporated.

Line a 12 cup muffin tray. Add about one tablespoon of the crust mixture into each cup and press it down to form a crust base.

Evenly distribute the filling into each cup and smoothen the tops.

Bake in the oven for 20-25 minutes at 300 F.

After baking, open the oven door and leave in for another 5 minutes. Then take out and cool on counter. This slow, gradual cooling will help prevent cracks on the surface of the cheesecakes.

Chill the cheesecakes in the refrigerator for at least 1 hour. Dust it with a bit of rose petals if desired.

Serve and enjoy!