Description
Delightful mini cheesecakes featuring creamy cheesecake with a nutty pistachio base and a hint of coffee, perfect for gatherings or a sweet treat.
Ingredients
Scale
- 100 grams unsalted butter
- 75 grams pistachios
- 150 grams digestive biscuits
- 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
- 75 grams dark chocolate
- 120 millilitres double cream
- 25 grams pistachios (roughly chopped)
Instructions
- Preheat your oven to 180°C (350°F). Crush the digestive biscuits into fine crumbs. In a saucepan, melt the unsalted butter over low heat. Mix the crushed biscuits with the melted butter until fully combined. Spoon the mixture into a muffin tin lined with cupcake cases and press down firmly to create a solid base. Bake for about 10 minutes, then let cool.
- In a large mixing bowl, beat the cold cream cheese with an electric mixer until smooth and creamy. Gradually add the icing sugar, then stir in the vanilla extract and ground coffee until well combined. Whip the double cream in a separate bowl until soft peaks form, then gently fold into the cream cheese mixture.
- Spoon the cheesecake mixture evenly into each muffin cup over the biscuit base.
- Melt the dark chocolate until smooth and drizzle it over the cheesecakes after they have set in the fridge for at least 4 hours. Top with roughly chopped pistachios. Serve in cupcake liners and store in the fridge for up to 5 days.
Notes
Use cold cream cheese for a smoother texture, and be gentle when folding in whipped cream to keep the cheesecake light. Let the cheesecakes set for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: cheesecake, pistachio, coffee, dessert, easy recipe, mini desserts