Beetroot and Cream Cheese Mini Cheesecakes

These beetroot and cream cheese mini cheesecakes are a stunning, savory appetizer that combines earthy beets, creamy cheese, and a crunchy base. Topped with crushed pistachios and herbs, they are a perfect elegant appetizer for parties, brunch, or festive gatherings. The vibrant pink and white layers make them as beautiful as they are delicious!

Ingredients

For the Crust:

• 1 cup crushed crackers or breadcrumbs (such as whole wheat or digestive biscuits)
• 2 tablespoons butter, melted
• ¼ teaspoon salt

For the Beetroot Layer:

• 1 ½ cups cooked beetroot, pureed
• ½ cup cream cheese
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon Greek yogurt or sour cream

For the Cream Cheese Topping:

• ¾ cup cream cheese, softened
• 2 tablespoons Greek yogurt or sour cream
• 1 teaspoon lemon juice
• ½ teaspoon dried dill or fresh dill

For Garnish:

• Crushed pistachios
• Fresh dill
• Black pepper

Instructions

Step 1: Prepare the Crust

1. In a bowl, mix crushed crackers, melted butter, and salt until it forms a crumbly texture.
2. Press the mixture firmly into small round molds or a mini cheesecake pan.
3. Chill in the fridge for 15 minutes to set.

Step 2: Make the Beetroot Layer

1. Blend cooked beetroot into a smooth puree.
2. In a bowl, mix pureed beetroot, cream cheese, garlic powder, salt, black pepper, and Greek yogurt until smooth.
3. Spoon or pipe the beetroot mixture over the crust and smooth the top.

Step 3: Prepare the Cream Cheese Layer

1. Whisk together cream cheese, Greek yogurt, lemon juice, and dill until fluffy.
2. Spread or pipe this layer evenly on top of the beetroot layer.

Step 4: Garnish & Serve

1. Sprinkle with crushed pistachios, black pepper, and fresh dill.
2. Chill for 30 minutes before serving to allow flavors to meld.
3. Serve as a savory appetizer or side dish!

Tips & Variations

Make it vegan: Use plant-based cream cheese and butter alternatives.
Add more flavor: Mix feta cheese into the cream cheese layer for a tangy touch.
For extra crunch: Add crushed walnuts or almonds instead of pistachios.
Make ahead: Store in the fridge for up to 2 days before serving.

These mini beetroot cheesecakes are a delicious, creamy, and unique appetizer that will impress your guests. Enjoy!