Pistachio Cheesecake Jars

Ingredients:

Crust

• 2 Tbsp (28 g) unsalted butter, melted
• 1 cup (100 g) graham cracker crumbs
• 1/4 cup (30 g) pistachios, finely chopped

Filling

• 1 cup (240 ml) heavy whipping cream, cold
• 8 oz (226 g) cream cheese, softened to room temperature
• 1/4 cup (60 g) pistachio spread
• 1/3 cup (65 g) granulated sugar
• 2 Tbsp (30 g) sour cream, at room temperature
• 1 tsp (5 ml) lemon juice
• 1/2 tsp (2.5 ml) pure vanilla extract

Topping

• 2–3 Tbsp (40–60 g) pistachio spread
• Optional: chopped pistachios and white chocolate chips

Directions:

1. Prepare the Jars: Line up 6 (8 oz / 250 ml) jars or 10 (6 oz / 180 ml) jars.
2. Make the Crust:
   • Melt butter and stir in graham cracker crumbs and chopped pistachios.
   • The mixture should resemble wet sand.
   • Spoon about 2 Tbsp into each 8 oz jar (or 1½ Tbsp for 6 oz jars) and lightly press down.
   • Set aside.
3. Whip the Cream: Using a hand or stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form (about 3–4 minutes). Set aside.
4. Make the Cheesecake Filling: In a separate bowl, beat together the cream cheese, pistachio spread, sugar, sour cream, lemon juice, and vanilla extract on medium-high speed until smooth and creamy, with no lumps.
5. Combine: Gently fold the whipped cream into the pistachio cheesecake mixture using a silicone spatula. Combine slowly to keep the mixture light and airy.
6. Assemble the Jars: Spoon about 1/4-1/3 cup of the filling on top of each crust layer. Smooth the tops and leave a little room for garnish.
7. Chill & Top:
   • Chill for at least 30 minutes (or up to 3 days).
   • Just before serving, pipe or spoon pistachio spread on top and garnish with extra chopped pistachios or white chocolate chips!
8. Store: Cover and refrigerate for up to 5 days.