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Mini Pistachio and Coffee Cheesecakes Recipe

Mini Pistachio and Coffee Cheesecakes Recipe
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★★★★★

5 from 8 reviews

These Mini Pistachio and Coffee Cheesecakes are a delightful treat with a nutty pistachio flavor and a hint of coffee, all nestled in a creamy cheesecake filling. Perfect for a special occasion or a sweet indulgence.

Ingredients

Scale

Biscuit Base:

  • 100 grams unsalted butter
  • 75 grams pistachios
  • 150 grams digestive biscuits
  • 2 tablespoons Whittard Guatemala Elephant Ground Coffee

Cheesecake Filling:

  • 400 grams full-fat cream cheese (cold)
  • 150 grams icing sugar
  • 1 teaspoon vanilla extract
  • 250 milliliters double cream

Ganache Topping:

  • 75 grams dark chocolate
  • 120 milliliters double cream
  • 25 grams pistachios (roughly chopped)

Instructions

  1. Make the Biscuit Base: Place melted butter in a bowl. Blend pistachios and digestive biscuits, mix with butter, and press into cake tin.
  2. Prepare the Cheesecake Filling: Brew coffee and let it cool. Whisk cream cheese, icing sugar, vanilla, and coffee. Whip cream separately, then fold into cream cheese mix.
  3. Assemble the Cheesecakes: Spread cheesecake mixture over biscuit bases and chill for at least 4 hours.
  4. Decorate with Ganache: Melt dark chocolate with cream, pour over set cheesecakes, and garnish with chopped pistachios.

Notes

  • You can use any leftover ganache as a topping for ice cream or as a dip for fruit.
  • For a stronger coffee flavor, increase the amount of coffee grounds in the filling.
  • Feel free to customize the toppings with fresh berries or a drizzle of caramel sauce.

Nutrition

Keywords: Mini Pistachio Coffee Cheesecakes, Mini Cheesecakes, Pistachio Dessert, Coffee Dessert, Individual Cheesecakes

Find it online: https://yumwithmia.com/mini-pistachio-and-coffee-cheesecakes-recipe/