If you’re dreaming of a bite-sized treat that’s both elegant and bursting with flavor, these Mini Pistachio and Coffee Cheesecakes are about to be your new obsession. With a buttery pistachio biscuit base, silky coffee-infused filling, glossy chocolate ganache, and a sprinkle of more pistachios on top, they are just the right blend of nutty, creamy, and rich. Whether you’re hosting a party or treating yourself on a cozy evening in, these little cheesecakes never fail to impress—and trust me, there won’t be a crumb left on the plate!

Mini Pistachio and Coffee Cheesecakes Recipe - Recipe Image

Ingredients You’ll Need

What makes these Mini Pistachio and Coffee Cheesecakes truly special is how each ingredient plays a starring role in flavor and texture. From the crunch of pistachios to the smooth tang of cream cheese and the bold kick of coffee, each element brings the magic together in every single bite.

Unsalted butter (100g): Melts into the biscuit base, binding everything together while lending a rich, creamy flavor.
Pistachios (75g + 25g): Blitzed into the base for a nutty crunch and sprinkled on top for that gorgeous green flair and extra bite.
Digestive biscuits (150g): Perfect for the classic cheesecake base, their subtle sweetness and crumbly texture is iconic.
Whittard Guatemala Elephant Ground Coffee (2 tbsp): Adds an aromatic coffee hit—brewed strong for intensity and complexity in the filling.
Full-fat cream cheese (400g): Always use it cold for the creamiest, smoothest texture—makes the cheesecake wonderfully rich and tangy.
Icing sugar (150g): Dissolves fully for a silky-sweet filling that blends seamlessly into the cheesecake.
Vanilla extract (1 tsp): Adds depth and rounds out the flavors in the creamy filling.
Double cream (250ml + 120ml): Used both in the cheesecake mixture for lightness and whipped into the decadent ganache topping.
Dark chocolate (75g): Melted into ganache for a glossy, bittersweet finish that pairs perfectly with the nut and coffee notes.

How to Make Mini Pistachio and Coffee Cheesecakes

Step 1: Make the Biscuit and Pistachio Base

Start by melting the butter in a medium bowl—just 30-60 seconds in the microwave will do. Meanwhile, blitz the pistachios and digestive biscuits together in a food processor until you have fine, sandy crumbs. Pour these crumbs into your bowl of melted butter and stir until everything is well coated and you can smell that lovely, toasty aroma. Divide this mixture evenly among the 12 holes of a loose-based mini cake tin, pressing down tightly (I like to use the bottom of a small jar or ramekin for this part). Pop the tin in the fridge to firm up while you prepare the filling.

Step 2: Brew and Cool Your Coffee

Scoop the ground coffee into a cafetiere, add 200ml boiling water, and let it brew for five minutes before pressing down. Pour the deliciously strong coffee into a mug and place it in the fridge to chill. If you’re cafetiere-less, simply mix with boiling water in a bowl or mug, then strain through a fine sieve to remove the grounds.

Step 3: Prepare the Cheesecake Filling

In a large mixing bowl, combine the cold cream cheese, icing sugar, vanilla extract, and four tablespoons of your cooled coffee. Give them a gentle whisk to avoid overmixing (overmixing can make the filling too loose!), aiming for a smooth, luscious mixture. In a separate bowl, whip the double cream until you get stiff peaks—it usually takes about four to five minutes. Then, gently fold the whipped cream into your cream cheese mixture until fully incorporated and super light.

Step 4: Fill and Chill the Cheesecakes

Spoon or pipe your cheesecake filling on top of the chilled bases, smoothing each one out with a spatula or the back of a spoon. Place the tin back into the fridge for at least four hours—overnight is even better—to ensure each cheesecake sets to creamy perfection.

Step 5: Make the Ganache Topping

Finely chop your dark chocolate and add it to a glass bowl, then pour over 120ml double cream. Microwave for a minute, then stir until you have a glossy, luscious ganache. If it ends up too thick or grainy, add another tablespoon of cream to bring it back together.

Step 6: Unmould, Top, and Decorate

Carefully pop each cheesecake out of the tin by gently pushing from the bottom and peeling off the metal bases (an icing spatula makes smoothing the sides easy if you want a pro finish). Arrange your beauties on a serving plate, pour or gently spread the ganache over each one, letting it ooze down the sides, then sprinkle generously with chopped pistachios. Get ready for compliments!

How to Serve Mini Pistachio and Coffee Cheesecakes

Garnishes

Nothing ups the wow-factor like a bit of flourish! I love to finish each Mini Pistachio and Coffee Cheesecake with a scatter of roughly chopped pistachios and a few flecks of grated dark chocolate. For an extra fancy touch, edible gold leaf or little chocolate coffee beans work beautifully, too.

Side Dishes

These cheesecakes are outstanding on their own, but pairing them with macerated berries (think raspberries or strawberries with a hint of citrus) makes for a tangy, fresh contrast. You could also serve alongside a dollop of lightly whipped cream or a scoop of vanilla gelato for an extra layer of indulgence.

Creative Ways to Present

For a chic dinner party, try serving your Mini Pistachio and Coffee Cheesecakes on a rustic wooden board with tiny dessert forks. Individual cupcake wrappers or clear mini dessert cups add flair, while a dramatic drizzle of leftover ganache on the plate makes every serving look restaurant-worthy. Or, go casual and let everyone help themselves straight from the tin for some retro fun!

Make Ahead and Storage

Storing Leftovers

Store any leftover Mini Pistachio and Coffee Cheesecakes in an airtight container in the fridge. They’ll stay fresh and delicious for up to three days—though in my kitchen, they rarely last that long!

Freezing

You can absolutely freeze these cheesecakes. Arrange them (without the ganache and pistachio topping) in a single layer and freeze until solid, then wrap individually in cling film and store in a freezer-safe container. They’ll keep for up to a month. Thaw overnight in the fridge, then finish with ganache and pistachios before serving.

Reheating

These cheesecakes are best enjoyed chilled, so reheating isn’t needed—and could actually affect their creamy texture. Just allow them to come to fridge temperature before serving for the optimal taste and mouthfeel.

FAQs

Can I use decaf coffee in the Mini Pistachio and Coffee Cheesecakes?

Definitely! If you’re avoiding caffeine, simply swap in your favorite high-quality decaf ground coffee. You’ll still get that lovely coffee flavor without the buzz.

What can I use instead of digestive biscuits?

Graham crackers, shortbread cookies, or even vanilla wafers all work well as a replacement. The important thing is to aim for a crisp, slightly sweet biscuit that pairs nicely with pistachios.

Can I make these Mini Pistachio and Coffee Cheesecakes gluten-free?

Absolutely—just use gluten-free digestive biscuits or a similar gluten-free cookie for the base. Everything else in the recipe is naturally gluten-free!

Do I have to use a loose-based mini cake tin?

It does make unmoulding much easier, but you can use a standard muffin tin lined with sturdy cupcake papers. You’ll get the same adorable, portable cheesecakes and cleanup is even simpler.

How do I know when the cheesecakes are set?

They should feel firm and hold their shape when lightly touched. If you’ve chilled them for at least four hours (or overnight), they’ll be perfect—just be patient and resist the urge to check too often!

Final Thoughts

There’s something truly special about sharing a tray of Mini Pistachio and Coffee Cheesecakes with friends and family. They’re a little fancy, a lot delicious, and surprisingly simple to pull together. Give them a try—the flavors will win you over bite after bite!