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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