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:
- 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