Pistachio Cheesecake Cups

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Step 1

Start by crushing the digestive biscuit into fine crumbs using a food processor or a ziplock bag & rolling pin.

Step 2

Pour in the melted butter and mix thoroughly.

Step 3

Add around 3 tbsp of the biscuit mixture to each cup. I used four regular 250 ml cups . Then using spoon or any smaller cup to press the biscuits for a even base.

Step 4

For the cheesecake filling use an electric whisk to whisk together the cream cheese, icing sugar and pistachio cream until smooth.

Step 5

After pour the double cream into the same bowl and continue to whisk until the mixture just thickened.

Step 6

Add the cheesecake mixture to a large piping bag and pipe it into each dessert cup until 1/4 of top left.

Step 7

Place the cheesecakes in a refrigerator for 3-4 hours.

Step 8

In a bowl melt the pistachio base for 30 seconds in a microwave, wait for 6-7 minutes. Add in double cream and whisk until just combined. Pour over the set cheesecake cups. And refrigerate for 30 minutes.

Step 9

For the whipped cream add cream and icing sugar to a bowl. Using an electric beater or hand whisk , whisk until soft peaks.

Step 10

Add the whipped cream into a piping bag with a start nozzle . Swirl the rosettes on top.

Step 11

Garnish with dried edible rose petals and sliced pistachios.