Preparation

1. Prepare the Crust:
   Begin by crushing the savory biscuits into fine crumbs. You can do this by placing them in a zip-top bag and using a rolling pin, or use a food processor for finer results. Once the biscuits are crushed, melt the butter and combine it with the crumbs until you get a sand-like texture. Press this mixture into the bottom of muffin cups or small ramekins, making sure it’s firm and even. Chill in the refrigerator for at least 15 minutes to allow the crust to set.
2. Make the Filling:
   In a mixing bowl, combine the softened cream cheese and Greek yogurt. Whisk or beat the mixture until smooth and creamy. Add honey, a pinch of salt, and pepper, and mix well. Then, fold in the chopped dried cranberries and pistachios. Taste and adjust the seasoning if necessary to balance the sweetness and savory elements.
3. Assemble the Cups:
   Once the crust has set, spoon the cream cheese mixture onto the chilled base, smoothing it with a spatula to ensure even distribution. You can add a few more chopped cranberries and pistachios on top as garnish, adding both texture and visual appeal.
4. Chill and Serve:
   Return the assembled cups to the fridge for at least 2 hours, allowing them to firm up. For best results, serve the cheesecake cups chilled. They can be prepared a day ahead, making them ideal for parties or gatherings.