Ingredients

100 grams unsalted butter

75 grams pistachios

150 grams digestive biscuits

2 tablespoons Whittard Guatemala Elephant Ground Coffee

400 grams full-fat cream cheese (cold)

150 grams icing sugar

1 teaspoon vanilla extract

250 millilitres double cream

75 grams dark chocolate

120 millilitres double cream (for ganache)

25 grams pistachios (roughly chopped, for decoration)

Instructions

Step 1: Melt the butter in a medium-sized mixing bowl by microwaving for 30-60 seconds, then set aside to cool.

Step 2: Blitz the pistachios and digestive biscuits in a blender or food processor until they become fine crumbs.

Step 3: Mix the biscuit and pistachio crumbs with the melted butter until fully coated.

Step 4: Divide this mixture evenly into a 12-hole loose-based mini cake tin, pressing down firmly with a small jar or ramekin to create compact biscuit bases.

Step 5: Chill the bases in the fridge while you prepare the filling.

Step 6: Make the coffee by placing coffee grounds into a cafetiere with 200 millilitres boiling water; brew for 5 minutes, then press down. Chill the coffee in the fridge. If you don’t have a cafetiere, brew the coffee in a bowl or mug and strain through a fine sieve to remove grounds.

Step 7: In a large bowl, whisk together cream cheese, icing sugar, vanilla extract, and 4 tablespoons of the cooled coffee until smooth and just combined. Avoid overmixing.

Step 8: Whisk the double cream separately until it forms thick, stiff peaks (about 4-5 minutes), then gently fold it into the cream cheese mixture to create a smooth cheesecake filling.

Step 9: Spoon or pipe the cheesecake filling evenly over the chilled biscuit bases.

Step 10: Refrigerate the cheesecakes for at least 4 hours or overnight to set fully.

Step 11: To make the ganache, chop the dark chocolate finely and place in a glass bowl. Pour 120 millilitres double cream over it, microwave for 60 seconds, then stir until smooth and shiny. If the ganache is too thick or splits, add another tablespoon of cream and stir again.

Step 12: Carefully remove each cheesecake from the tin by pushing up from underneath and peeling off the metal base. Use an icing spatula to smooth the edges for a neat finish and arrange them on a serving plate.

Step 13: Pour the ganache over the cheesecakes, allowing it to drip down the sides.

Step 14: Sprinkle each cheesecake with the roughly chopped pistachios and serve.

Tips & Variations

For a stronger coffee flavor, increase the amount of coffee used in the filling or brew a more concentrated coffee.

Use hazelnuts or almonds instead of pistachios for a different nutty twist.

Try adding a pinch of cinnamon or cardamom to the filling for a warm, spiced note.

If you prefer a less sweet dessert, reduce the icing sugar slightly in the cheesecake filling.

FAQs

Can I make these cheesecakes without a cafetiere?

Yes, you can brew the coffee in a mug or bowl with boiling water and then strain it through a fine sieve to remove the grounds. This method works just as well for the recipe.

What can I use instead of digestive biscuits for the base?

Graham crackers or plain tea biscuits make excellent substitutes if you don’t have digestive biscuits on hand. Just ensure they are crushed finely before mixing with the butter.