This Baked Brie with Pistachios also is topped with Pomegranates and Honey and is a great appetizer to serve around the holidays, it’s super delicious and easy to make.
I’m so excited to be sharing this recipe with you, because it’s one of those impressive appetizers that everyone is sure to love.
It really can’t get any simpler than this, from start to finish you can have this served up in less than 20 minutes.
WHAT IS IN THIS BAKED BRIE RECIPE
Four simple ingredients: Brie cheese, honey, pistachios & pomegranate.
This snack is sure to be a crowd pleaser when it’s served hot straight from your oven. This Baked Brie with Pistachios, Pomegranates and Honey is super festive looking, don’t you think?
Curb everyone’s appetite in a healthy way while they wait for the main course or serve this on New Year’s eve for you and that someone special.
Goes well also with a glass of white wine and water cracker!
HOW TO MAKE BAKED BRIE FOR THE HOLIDAYS
Once the Brie has been baking for 5 minutes, baste the top and sides with honey and place your toppings on, then return to the oven for another 10 minutes and serve hot.
Oozing goodness this brie cheese goes fantastic on water crackers and paired with white wine
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The first time I tried Key Lime pie was at one of our local restaurants a few years back, my first thought was how come I have not tried this sooner.
Maybe it’s because I live in Canada where it’s more cold than warm.
But really that is not any kind of good excuse, I was immediately a hooked the first time I tried it.
So much so that I make it quite often now and even have a great recipe for the pie on this blog too, so go check it out!
CAN KEY LIME CHEESECAKE BE FROZEN
YES, you can freeze any type of cheesecake. Just be sure to wrap it tightly with aluminum foil or freezer wrap.
I just love no bake cheesecakes!!
If you have not tried one before, then I encourage you to give it a go.
This is a no bake cheesecake, has a graham cracker crust, and is filled with cream cheese, condensed milk, vanilla extract and a little sour cream, oh and the juice from 10 limes, can’t forget the most important part.
I used a 8 inch cheesecake pan, this is the size I like most because it gives you a more taller and thicker cheesecake which can serve 12 people.
There really isn’t much to this recipe, just follow the basic steps below and you will have the most amazing Key Lime and pistachio cheesecake ever.
The awesome part about this cake is that you won’t have to spend all day in the kitchen baking, it really takes less than an hour to prepare.
Then the rest of the time is spend in your freezer, setting.
Also make sure you defrost the cheesecake for anywhere from 20 – 30 minutes on the counter prior to slicing and serving.
This way you will have a creamy cheesecake, he really likes it creamy.
HOW TO MAKE A KEY LIME CHEESECAKE
You will want to start by either making the crust from scratch or buying a pre-made one. I highly recommend doing it from scratch though as it is not only simple to do but tastes way better.
Then you will want to make the filling – (see recipe below for those institutions)
The then topping – (see recipe below for those institutions)
Once it’s on the serving tray, sprinkle around the outer edge with the crushed pistachios.
Set cheesecake on the counter for another 20 minutes and then slice and serve. Enjoy!
During the defrosting time you can start to decorate it with the lime zest and pistachios.
Simply leave the cheesecake in the cheesecake pan on the countertop, and zest one lime overtop, release the cheesecake half way through defrosting and be sure to keep the metal bottom on in tack.
This ensures the cake stays together during serving, simply sparkle your crumbled pistachios over the out part of the cake prior to serving.
I think this cheesecake could be a staple at any holiday event, because I have yet to find someone who doesn’t love the fresh taste of key lime in their dessert.
Don’t forget the limes and zest!
Sprinkle the crushed Pistachios around the cheesecake rim like this, add as much as you want.
Soley remove it from the cheesecake pan, keeping the metal bottom on for serving to help keep it intact.
That’s all folks, what a fresh and creamy cheesecake, enjoy!
Notes: You can skip the pistachio topping and add whip cream if desired. This cheesecake typically will make 12 slices, ruffly this thin. If you want thicker this will easily serve 8.
If you love Key Lime flavors, then be sure to try my other key lime inspired recipes!
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for ourNEWSLETTER delivered right to your inbox!
What better way to celebrate the holidays than with this Festive No Bake Pistachios Cheesecake that is topped with pomegranate fruit.
Just image serving this no bake pistachio cheesecake at your next Christmas gathering!
It is not only super festive its unique and sure to be a center at the dessert time.
It has a shortbread and graham cracker crust and is filled with pistachio pudding and heavy whipping cream and of course cream cheese.
There really isn’t much to this recipe.
Simply follow the basic steps below and you will have the most amazing pistachio cheesecake to serve your guests this year or every year.
This Cheesecake will have you and those who get a chance to have a slice wanting more, nice thing is this 8″ inch cake can serve 12 people.
And you won’t have to spend all day in the kitchen baking, because let’s be honest it’s the holidays and time is short.
Since this is a no bake cake, you are going to want to prepare it the day ahead, then allow it to set in the freezer for at least 6 hours prior to serving.
Indie, says make sure you defrost the cheesecake for anywhere from 20 – 30 minutes on the counter prior to slicing and serving. This way you will have a creamy cheesecake, she really likes it creamy. During the defrosting time, you can start to decorate it with the pistachios and pomegranate seeds.
Simply leave the cheesecake in the cheesecake pan on the countertop, and start by placing your seeds all around the outside covering the rims with seeds.
Then crush up the pistachios with a large knife, and sprinkle all over the top. Once the cake is defrosted fully, remove the cheesecake pan and slice to serve.
This frozen cheesecake is just one of those recipes that everyone should have in their freezer around the holiday season. Enjoy!
Everybody loves cheesecake so it’s always a dessert winner.
If you like Pistachios you are going to love the taste of this cheesecake!
Because it’s packed from within and without with Pistachio flavor.
The addition of pomegranate seeds creates the best combination of flavors.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
We sent Hunter out to look for Barberries to make this traditionally Persian jeweled rice dish, as Bubba was on a work assignment elsewhere for the month. Hunter came back much later than expected and with major jet lag, as his research lead him to Iran where this mature fruit grows in shrubs. Although we liked it in this dish we found a great substitute = Cranberries! So we tried them in this recipes and everyone agreed that using the cranberries in replace of the barberries would work just fine. Indie in our Quality assurance also agrees it tastes very similar to the tangy Barberries says it’s a great substitute. Just make sure the cranberries you’re using are the unsweetened variety otherwise it will be too sweet. This is my favorite version of Persian jeweled rice, I hope you enjoy as much as we do.
If your wanted to try Barberries, you can order them directly from amazon.
To make the Persian Jeweled Rice: “Two Step Process“
Step 1:
Heat 4 tbsp of butter in your pan with the Saffron threads cook for one min, remove and set aside. This will be used in your final step.
Add the onions to the same pan, and cook till soft, then add in all your spices and cook for 2 minutes till fragrant set aside.
Step 2:
Rinse your rice in cold water and bring a large pot of water to a boil. Add in a few pinches of salt and your rice. Boil your rice for 5 minutes, cooking halfway through and drain the water out in your strainer.
Separate your rice into 2 bowls, one cup of rice per bowl.
Now, toast your pistachios in the pan for 2 minutes. And add them to rice bowl 2, along with your dried, apricots, raisins, and cranberries too and set aside.
Rice bowl 1: Mix your cup of rice with the Yogurt.
Rice bowl 2: Mix your cooked pistachios and all your dried fruit to bowl, along with your cooked onion and spices.
Cooking the Jeweled RICE all together:
Add 2 tbsp of butter to your pan over medium heat and then the “yogurt + rice” mixture.
Then place the bowl 2 of the rice mixture/fruit/spices over top of the other rice, creating two layers.
Use a rubber spatula to carefully push the rice away from the sides of the pot, scraping it up into a mound (leaving 1/2 a inch from the sides of the pan).
In the center of the mound, pierce 3 vent holes about an inch apart, with a knife to allow it to vent while cooking.
Pour the set aside saffron + butter mixture from step 1, over all the rice. And place a dry clean dishcloth over the pan and cover with a pot cover. Cook on medium low for 30 minutes till rice is tender.
To Finish the Dish:
Turn heat off and allow it to sit there uncovered on the element for the remaining 10 minutes.
Pour your rice onto a large serving plate and squeeze 2 tbsp of orange juice all over the rice.
Sprinkle with pomegranate seeds and enjoy!
Thank you Hunter for all the hard work you did trying to find those Barberries but we will go with Cranberries for this recipe from now on.
Note: Make sure not to skip the Yogurt as it helps the rice to cook properly. Saffron threads can be found in most Mediterranean or Middle Eastern markets. Typically Persian jewelled rice is served at weddings in Iran, along side
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