Step 1: Roast Pistachios in the Oven.

Heat the oven to 350 F. Make sure the pistachios are shelled and hulled. Roast the pistachios on a tray in the oven for a few minutes. This will help the pistachios release oils and become more fragrant.

Step 2: Grind Cardamom Seeds.

Remove the seeds from 2-3 pods of cardamom and grind it up. You can also use 1/8 tsp of ground cardamom instead or skip this step entirely if you do not like the cardamom flavour.

Step 3: Gather Ingredients for the Crust.

Step 4: Prepare the Crust.

To make the crust, grind the pistachios and crackers together using a food processor, blender, or any other methods to crush the ingredients.

Additionally, any type of cracker is fine for this recipe. Here I have used cheese crackers, but any other crackers or saltines will work as well.

Add in sugar and oil. Keep mixing until a crumbly dough forms or until the mixture can hold its shape when pinched together.

Step 5: Make the Filling.

Cream together the sugar and cream cheese until fluffy.

Whisk in one large egg.

Add the desired amount of rosewater and mix until well incorporated.

Step 6: Assemble the Cheesecake Cups.

Line a 12 cup muffin tray. Add about one tablespoon of the crust mixture into each cup and press it down to form a crust base.

Evenly distribute the filling into each cup and smoothen the tops.

Step 7: Bake at 300 F for 20-25 Minutes.

Bake in the oven for 20-25 minutes at 300 F.

After baking, open the oven door and leave in for another 5 minutes. Then take out and cool on counter. This slow, gradual cooling will help prevent cracks on the surface of the cheesecakes.