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Mini Pistachio and Coffee Cheesecakes Recipe

★★★★★

4.8 from 70 reviews
  • Author: Lana
  • Total Time: 6 hours 30 minutes
  • Yield: 12 mini cheesecakes 1x

Description

Delight in these Mini Pistachio and Coffee Cheesecakes, combining the rich flavors of aromatic coffee, crunchy pistachio, and creamy cheesecake in a perfectly sized treat. With a crunchy biscuit and pistachio base, a smooth coffee-infused cream cheese filling, and a decadent dark chocolate ganache topping garnished with chopped pistachios, these cheesecakes are ideal for a sophisticated dessert or special occasion.

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 (cold)
  • 150 grams icing sugar
  • 1 teaspoon vanilla extract
  • 250 millilitres double cream

Ganache and Decoration

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

Instructions

  1. Prepare the Biscuit Base: Place the unsalted butter in a medium-sized mixing bowl and microwave for 30-60 seconds until melted. Set aside to cool slightly.
  2. Make Biscuit and Pistachio Crumbs: Blitz the pistachios and digestive biscuits in a blender or food processor until they turn into fine crumbs.
  3. Combine with Butter: Pour the melted butter over the pistachio and biscuit crumbs and stir well until the crumbs are evenly coated.
  4. Form the Base: Divide the crumb mixture evenly between a 12-hole mini loose-based cake tin. Press the mixture firmly into the base of each hole using a small jar or ramekin to create a compact layer. Place in the fridge to firm up while preparing the filling.
  5. Brew the Coffee: Spoon the coffee grounds into a cafetiere and add 200 millilitres of boiling water. Allow it to brew for 5 minutes before pressing down the plunger. Pour the brewed coffee into a mug and refrigerate to cool. Alternatively, brew the coffee in a bowl or mug and strain through a fine sieve to remove grounds.
  6. Prepare the Cheesecake Filling: In a large mixing bowl, whisk together the cold cream cheese, icing sugar, vanilla extract, and 4 tablespoons of the cooled brewed coffee until smooth and just combined. Take care not to overmix.
  7. Whip the Cream: In a separate bowl, whisk the double cream until thick stiff peaks form, about 4-5 minutes. Gently fold the whipped cream into the cream cheese mixture to create a thick and smooth cheesecake filling.
  8. Assemble the Cheesecakes: Spoon or pipe the cheesecake filling over the chilled biscuit bases, spreading evenly to cover each base. Return the tray to the fridge and chill for at least 4 hours, preferably overnight, to set completely.
  9. Make the Ganache: Finely chop the dark chocolate and place into a glass bowl. Pour the 120 millilitres of double cream over the chocolate. Microwave for 60 seconds, then stir until smooth and shiny. If the ganache splits or is too thick, add an extra tablespoon of cream to adjust the consistency.
  10. Remove Cheesecakes from Tin: Carefully remove each cheesecake from the mini cake tin by pushing up from underneath and peeling off the metal bases. Use an icing spatula to smooth the edges for a clean finish and arrange the cheesecakes on a serving plate or cake stand.
  11. Decorate with Ganache and Pistachios: Pour the ganache over each cheesecake and spread it so it drips deliciously down the sides. Finally, sprinkle each cheesecake with roughly chopped pistachios before serving.

Notes

  • For best results, make the cheesecakes a day ahead to allow the flavors to develop and the filling to fully set.
  • If you don’t have a cafetiere, any method of brewing strong coffee will work; just strain carefully to remove grounds.
  • You can substitute digestive biscuits with graham crackers or any similar sweet biscuit if preferred.
  • Ensure cream cheese is cold to help achieve a smooth filling and prevent curdling when folding in whipped cream.
  • Ganache can be prepared ahead of time and gently reheated before pouring over the cheesecakes.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: British

Keywords: mini cheesecakes, pistachio cheesecake, coffee cheesecake, no-bake dessert, pistachio desserts, coffee desserts, chocolate ganache, mini desserts

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