No-bake cheesecake cups built around palm oil-free, stone-ground pistachio butter.

INGREDIENTS

  • 1 cup crushed digestive biscuits
  • 3 tbsp melted butter
  • 8 oz cream cheese, softened
  • 1/2 cup Balsam Pistachio Butter
  • 2 tbsp honey

METHOD

  1. Press crushed biscuits and butter into small glasses for the base.
  2. Beat cream cheese, pistachio butter, and honey until smooth.
  3. Spoon over the base and chill for at least 2 hours.

Because this pistachio butter is 100% dry-roasted pistachios with no added oils, the filling sets slightly firmer than a typical cheesecake — that's expected.