Individual Orange Pistachio Cheesecakes Individual Orange Pistachio Cheesecakes

Author: Canadian Living

Use a 12-portion mini-cheesecake pan or follow the variation for Orange Pistachio Cheesecake Squares. 

  • Portion size 12 servings
  • Credits : Canadian Livng Holiday Cookbook: Fall 2009




In food processor, pulse cookies with pistachios until in coarse crumbs; pulse in butter. Press over bottoms of twelve 4-oz (125 mL) mini-cheesecake cups. Bake in 350°F (180°C) oven until golden at edges and firm to the touch, about 8 minutes. Let cool on rack.

Filling: Meanwhile, in large bowl, beat cream cheese until fluffy; beat in sour cream, honey and orange rind. Beat in egg and flour. Spoon about 2 tbsp (25 mL) filling over each base.

Bake in 325°F (160°C) oven until edges are set but centres still jiggle slightly, about 12 minutes. Let cool on rack. Cover and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)

Topping: Top each with orange segment; sprinkle with pistachios.

Nutritional facts Per serving: about

  • Sodium 88 mg
  • Protein 3 g
  • Calories 162.0
  • Total fat 12 g
  • Potassium 98 mg
  • Cholesterol 43 mg
  • Saturated fat 6 g
  • Total carbohydrate 12 g


  • Iron 4.0
  • Folate 5.0
  • Calcium 3.0
  • Vitamin A 10.0
  • Vitamin C 13.0
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Individual Orange Pistachio Cheesecakes