Mini Pistachio and Coffee Cheesecakes Recipe
These Mini Pistachio and Coffee Cheesecakes are a delightful combination of nutty pistachios, rich coffee, and creamy cheesecake, all in a perfect individual portion. They make for an elegant and delicious dessert for any occasion.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 40 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking, No-Bake
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
Biscuit Base:
- 100 grams unsalted butter
- 75 grams pistachios
- 150 grams digestive biscuits
Coffee Cheesecake Filling:
- 2 tablespoons Whittard Guatemala Elephant Ground Coffee
- 400 grams full-fat cream cheese
- 150 grams icing sugar
- 1 teaspoon vanilla extract
- 250 mililitres double cream
- 75 grams dark chocolate
- 120 mililitres double cream
- 25 grams pistachios (roughly chopped)
Instructions
- Biscuit Base: Place melted butter in a bowl, blitz pistachios and biscuits, mix with butter, press into tin, chill.
- Coffee Cheesecake Filling: Brew coffee, mix cream cheese, sugar, vanilla, and coffee. Whip cream, fold into cream cheese mix. Pipe over biscuit base, chill.
- To Decorate: Make ganache with dark chocolate and cream, pour over cheesecakes, sprinkle with pistachios.
Notes
- You can adjust the amount of coffee to suit your taste preference.
- Make sure to chill the cheesecakes for the specified time for the best texture.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320
- Sugar: 15g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Mini Cheesecakes, Pistachio, Coffee, Dessert, Individual Desserts
