Mini Pistachio and Coffee Cheesecakes

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
Mini Pistachio and Coffee Cheesecakes 10 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.

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

  1. Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
  2. Prepare the crust: In a bowl, mix crushed pistachios, graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the liners.
  3. Bake the crust: Pre-bake for 5 minutes, then let cool.
  4. 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.
  5. Fill the liners: Divide the cheesecake batter among the muffin cups, filling each about ¾ full.
  6. Bake: Bake for 18-20 minutes, or until the centers are set but slightly jiggly.
  7. Cool: Allow cheesecakes to cool at room temperature before refrigerating for at least 3 hours.
  8. Top the cheesecakes: Pipe or spread whipped cream on top and garnish with crushed pistachios and cocoa powder or coffee dusting.
  9. 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.
Mini Pistachio and Coffee Cheesecakes
Mini Pistachio and Coffee Cheesecakes 11 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.

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!

Print
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Mini Pistachio and Coffee Cheesecakes

Mini Pistachio and Coffee Cheesecakes

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  • Author: Maria B. Evans
  • 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

Units Scale

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:

    1. Preheat oven to 325°F (163°C). Line a 12-cup mini muffin pan with cupcake liners or use a silicone mini cheesecake mold.
    2. In a bowl, mix ground pistachios, graham cracker crumbs, sugar, and melted butter until combined.
    3. Press about 1 tablespoon of the crust mixture into the bottom of each cup.
    4. Bake for 5 minutes, then let cool while preparing the filling.

    Make the Pistachio Coffee Cheesecake Filling:

    1. In a large bowl, beat cream cheese and sugar until smooth.
    2. Add vanilla extract, espresso, pistachio butter, and heavy cream, mixing until fully incorporated.
    3. Beat in the egg, mixing just until combined. Do not overmix.
    4. Spoon the cheesecake filling over the cooled crusts, filling each cup almost to the top.

    Bake and Cool:

    1. Bake for 15-18 minutes, or until the centers are just set and slightly jiggly.
    2. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
    3. Refrigerate for at least 2 hours before serving.

    Decorate and Serve:

    1. Sprinkle with crushed pistachios and a dusting of espresso powder or cocoa powder.
    2. 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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