Savory Cranberry, Pistachio & Walnut Cheesecake Cups: A Festive Gourmet Delight

In a bowl, combine the chopped walnuts, chopped pistachios, melted butter, and salt. Stir until well mixed.
Press about 1 tablespoon of the nut mixture into the bottom of each cup in a mini muffin tin. Use the back of a spoon to compact it.
Chill the muffin tin in the fridge for 15 minutes to set the crust.
Step 2: Make the cheesecake filling
In a mixing bowl, beat the cream cheese until smooth and creamy.
Add the sour cream, Parmesan cheese, fresh thyme, garlic powder, and salt and pepper. Mix until fully combined and smooth.
Step 3: Assemble the cups
Spoon or pipe the cheesecake filling into each cup over the chilled crusts, filling each cup almost to the top. Smooth the tops with a spoon or offset spatula.
Step 4: Add the cranberry topping
Top each cheesecake cup with a small spoonful of cranberry sauce.
Drizzle with honey if you prefer a sweeter topping.
Step 5: Garnish and chill
Sprinkle the chopped pistachios and a few fresh thyme leaves over the top of each cheesecake cup.
Chill the cheesecake cups in the fridge for at least 1 hour to allow them to set.
Step 6: Serve
Carefully remove the cheesecake cups from the muffin tin.
Arrange them on a serving platter and serve chilled.
Serving and Storage Tips