Pistachio White Chocolate Mini Cheesecakes

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Pistachio White Chocolate Mini Cheesecakes
Ingredients
For the Crust
• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted
For the White Chocolate Cheesecake Filling
• 8 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup white chocolate, melted
• 1/4 cup heavy cream
For the Pistachio Glaze
• 1/2 cup pistachio paste
• 1/4 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon gelatin powder
• 2 tablespoons water (for blooming gelatin)
For Garnish
• Whipped cream (piped on top)
• Chopped roasted pistachios
• Freeze-dried raspberries (for a pop of color)
Instructions
Step 1: Prepare the Crust
1. Preheat your oven to 325°F (160°C).
2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
3. Divide the mixture evenly into mini cheesecake molds or a silicone mold for a cleaner finish. Press down firmly.
4. Bake for 5 minutes, then let cool completely.
Step 2: Make the White Chocolate Cheesecake Filling
5. In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
6. Add vanilla extract and mix well.
7. Add eggs one at a time, mixing after each addition.
8. Slowly fold in the melted white chocolate and heavy cream, ensuring a silky texture.
9. Pour the cheesecake mixture over the cooled crusts, filling about ¾ full.
10. Bake for 18-20 minutes, or until the centers are just set.
11. Allow the cheesecakes to cool completely, then refrigerate for at least 4 hours or overnight for best texture.
Step 3: Make the Pistachio Glaze
12. In a small bowl, bloom the gelatin by mixing gelatin powder with 2 tablespoons of water. Let sit for 5 minutes.
13. In a saucepan, heat the pistachio paste, heavy cream, and powdered sugar over low heat, stirring continuously.
14. Once warm, add the bloomed gelatin and stir until fully dissolved.
15. Remove from heat and let cool slightly before gently pouring over the chilled mini cheesecakes.
16. Return to the refrigerator and let set for 1 hour until the glaze is firm.
Step 4: Assemble and Decorate
17. Pipe whipp