A creamy, crunchy, festive no-bake treat packed with fresh cranberry brightness and pistachio nuttiness.

These cranberry and pistachio cheesecake cups bring together everything you want in a holiday dessert: bright red cranberry swirls, buttery pistachio crunch, and a velvety smooth cheesecake filling that sets beautifully without ever turning on the oven. This no-bake dessert recipe is ideal for busy hosts, casual gatherings, elegant dinner parties, or any moment when you want a showstopping treat that looks impressive but takes minimal effort.

What makes this cranberry and pistachio cheesecake dessert so special is the gorgeous contrast of flavors. The creamy cheesecake layer is pleasantly tangy and rich, forming the perfect base for a vibrant cranberry element that cuts through with tartness and natural fruit sweetness. On top of that, you get the earthy, buttery crunch of pistachios—one of the most visually stunning nuts thanks to their naturally green hue. Layering these components into individual cheesecake cups makes the final dessert not only easier to serve, but also incredibly beautiful, with colors that practically glow behind clear glass containers.

These no-bake cheesecake cups are also extremely versatile. They can be made ahead, scaled for large parties, or customized with different crusts or cranberry textures depending on your taste. Whether you prefer a smoother cranberry sauce swirl or a chunkier compote finish, this recipe adapts effortlessly. The combination of cranberries and pistachios feels festive and luxurious but still accessible—everything you want in a winter dessert.

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Ingredients for Cranberry & Pistachio Cheesecake Cups

For the Crust

• ½ cup crushed graham crackers, vanilla wafers, or pretzels
• 2 tablespoons melted butter
• 1 teaspoon honey or maple syrup (optional, for sweetness)

For the No-Bake Cheesecake Layer

• 8 oz full-fat cream cheese, softened
• ¼ cup sour cream or Greek yogurt
• 2–3 tablespoons honey or powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• Pinch of salt
• ¼ cup finely chopped dried cranberries
• ¼ cup chopped pistachios

For the Cranberry Swirl

• ½ cup cranberry sauce (whole-berry or jellied)
• Optional: 1 teaspoon orange zest or a splash of orange juice

For Topping

• Additional chopped pistachios
• A few dried cranberries
• Small dollops of cranberry swirl

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Instructions

1. Prepare the Crust

In a small bowl, mix the crushed crackers or pretzels with melted butter. You want the mixture to resemble damp sand—just moist enough to hold together when pressed. Spoon a tablespoon or two into the bottom of your cups or jars, then press down firmly with the back of a spoon. This forms the crunchy base of your cheesecake cups.

Chill the cups while you prepare the filling.

2. Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. This step is essential because room-temperature cream cheese ensures your cheesecake cups remain silky and lump-free. Add the sour cream (or Greek yogurt), sweetener, vanilla, lemon zest, and a pinch of salt. Mix until everything becomes a unified, creamy blend.

Fold in the chopped dried cranberries and half of the pistachios. These mix-ins add flavor and texture throughout the filling, ensuring every bite tastes like a true cranberry and pistachio cheesecake.

3. Assemble the Cheesecake Cups

Remove the chilled crusts from the fridge. Spoon or pipe the cheesecake mixture into each cup, filling them to about ¾ full. Smooth the tops gently with a spoon.

4. Add the Cranberry Swirl

Stir your cranberry sauce until smooth; if it’s too thick, loosen it with a teaspoon of water or orange juice. Place a small spoonful onto the top of each cheesecake cup and use a toothpick to swirl it gently into the filling. This creates a marbled effect that looks elegant and festive.

5. Chill and Set

Refrigerate the assembled cheesecake cups for at least 1 hour, preferably 3–4 hours. This allows the flavors to meld and the no-bake cheesecake base to firm into its perfect creamy-dense texture.

6. Garnish and Serve

Just before serving, sprinkle each cup with more chopped pistachios and a few extra dried cranberries. This final layer of crunch and color balances the creaminess beautifully.

Serve chilled.

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Why This Dessert Recipe Works So Well

This cranberry and pistachio cheesecake dessert succeeds because it balances flavor, texture, and presentation:

• Creamy + Tart + Crunchy: The trio of smooth cheesecake, bright cranberry swirl, and crunchy pistachios creates a satisfying contrast in every bite.
• No-Bake Convenience: There’s no baking, no water bath, and no risk of cracks. Everything sets in the fridge.
• Portion Control: Serving in cups makes these cheesecake cups perfect for parties and entertaining.
• Make-Ahead Friendly: You can prepare them up to 24 hours ahead.

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Flavor Variations

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Final Thoughts

If you’re looking for a no-bake dessert recipe that is festive, elegant, and incredibly simple, these cranberry and pistachio cheesecake cups are a guaranteed winner. Their beautiful layers, balanced flavors, and easy make-ahead structure make them ideal for holidays or any special occasion. Whether you’re hosting, gifting, or simply treating yourself, this cranberry and pistachio cheesecake dessert is a stunning, crowd-pleasing choice you’ll return to year after year.

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