Short Description
Mini Pistachio and Coffee Cheesecakes are rich, creamy, and perfectly balanced with nutty pistachios and bold coffee flavors. These bite-sized delights feature a buttery pistachio crust, a smooth coffee-infused cheesecake filling, and a light whipped topping. Perfect for any occasion, they are easy to make and irresistibly delicious.
Why You’ll Love This Recipe
- Unique and elegant flavor combination
- Perfectly portioned for individual servings
- Easy to make ahead for entertaining
- Creamy and rich texture with a crunchy crust
- No water bath required
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Crushed pistachios
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
For the Cheesecake Filling:
- Cream cheese, softened
- Granulated sugar
- Instant coffee or espresso powder, dissolved in warm water
- Heavy cream
- Eggs
- Vanilla extract
- Finely chopped pistachios
For the Topping:
- Whipped cream
- Crushed pistachios
- Cocoa powder or coffee dusting
Directions
- Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- Prepare the crust: In a bowl, mix crushed pistachios, graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the liners.
- Bake the crust: Pre-bake for 5 minutes, then let cool.
- Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add dissolved coffee, eggs, heavy cream, vanilla extract, and chopped pistachios, mixing until combined.
- Fill the liners: Divide the cheesecake batter among the muffin cups, filling each about ¾ full.
- Bake: Bake for 18-20 minutes, or until the centers are set but slightly jiggly.
- Cool: Allow cheesecakes to cool at room temperature before refrigerating for at least 3 hours.
- Top the cheesecakes: Pipe or spread whipped cream on top and garnish with crushed pistachios and cocoa powder or coffee dusting.
- Serve and enjoy!
Servings and Timing
- Servings: 12 mini cheesecakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Chill Time: 3 hours
- Total Time: 3 hours 40 minutes
Variations
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
- Extra Coffee Flavor: Increase the amount of espresso powder.
- Dairy-Free Version: Use dairy-free cream cheese and coconut cream.
- Chocolate Twist: Add a drizzle of melted dark chocolate.
Storage/Reheating
- Storage: Keep refrigerated in an airtight container for up to 5 days.
- Freezing: Freeze un-topped cheesecakes for up to 2 months; thaw in the fridge before serving.
- Serving: Best enjoyed chilled.
FAQs
Can I make these ahead of time?
Yes, they taste even better after chilling overnight.
Can I use decaf coffee?
Yes, decaf espresso powder works just as well.
How do I know when my cheesecakes are done baking?
The edges should be set, but the center should jiggle slightly.
Can I make these without cupcake liners?
Yes, but greasing the pan well is essential for easy removal.
Can I use a different crust?
Yes! Try crushed Oreos or digestive biscuits for variation.
Can I make these into a full-sized cheesecake?
Yes, use a 9-inch springform pan and adjust the baking time to about 45 minutes.
How do I prevent cracks in my cheesecakes?
Avoid overmixing the batter and do not overbake them.
Can I add a caramel drizzle on top?
Yes! A caramel drizzle pairs beautifully with the coffee and pistachio flavors.
Can I substitute honey or maple syrup for sugar?
Yes, but it may slightly alter the texture of the filling.
Can I add liqueur for extra flavor?
Yes! A splash of coffee liqueur enhances the flavor beautifully.
Conclusion
Mini Pistachio and Coffee Cheesecakes are the perfect blend of nutty pistachios and bold coffee flavors in a creamy, indulgent bite. Whether for a special event or a personal treat, these mini cheesecakes are sure to impress with their unique flavor and elegant presentation!
PrintMini Pistachio and Coffee Cheesecakes
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Pistachio and Coffee Cheesecakes combine the rich, nutty flavor of pistachios with the bold taste of coffee for an indulgent, bite-sized treat. With a buttery pistachio-cookie crust, a smooth pistachio-coffee cheesecake filling, and a sprinkle of crushed pistachios on top, these mini cheesecakes are perfect for special occasions or an elegant dessert spread.
Ingredients
For the Pistachio Crust:
- 1 cup (120g) pistachios, finely ground
- 1/2 cup (60g) graham cracker or digestive biscuit crumbs
- 2 tablespoons (25g) granulated sugar
- 4 tablespoons (60g) unsalted butter, melted
For the Pistachio Coffee Cheesecake Filling:
- 8 oz (226g) cream cheese, softened
- 1/3 cup (80g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup (60ml) strong brewed espresso (cooled)
- 1/4 cup (60g) pistachio butter or finely ground pistachios
- 1 large egg
- 2 tablespoons (30ml) heavy cream
For Garnish (Optional):
- Crushed pistachios
- Espresso powder or cocoa powder
- Whipped cream
Instructions
-
Make the Pistachio Crust:
- Preheat oven to 325°F (163°C). Line a 12-cup mini muffin pan with cupcake liners or use a silicone mini cheesecake mold.
- In a bowl, mix ground pistachios, graham cracker crumbs, sugar, and melted butter until combined.
- Press about 1 tablespoon of the crust mixture into the bottom of each cup.
- Bake for 5 minutes, then let cool while preparing the filling.
Make the Pistachio Coffee Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth.
- Add vanilla extract, espresso, pistachio butter, and heavy cream, mixing until fully incorporated.
- Beat in the egg, mixing just until combined. Do not overmix.
- Spoon the cheesecake filling over the cooled crusts, filling each cup almost to the top.
Bake and Cool:
- Bake for 15-18 minutes, or until the centers are just set and slightly jiggly.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Refrigerate for at least 2 hours before serving.
Decorate and Serve:
- Sprinkle with crushed pistachios and a dusting of espresso powder or cocoa powder.
- Serve chilled and enjoy!
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 3 months and thaw in the fridge before serving.
- If you don’t have pistachio butter, blend roasted pistachios with a bit of oil until smooth.
- Use decaf espresso for a caffeine-free version.
Nutrition
- Calories: 210
- Sugar: 10g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
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