Description
Delightful mini cheesecakes with rich pistachio and coffee flavors, perfect for gatherings.
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). Melt the unsalted butter in a small saucepan over low heat, then set it aside to cool slightly.
- Crush the digestive biscuits in a food processor until they resemble fine crumbs.
- Add the melted butter to the crushed biscuits and blend until the mixture resembles wet sand.
- Spoon this crumb mixture into cupcake liners, pressing down firmly to form a solid base. Bake in your preheated oven for about 5-7 minutes or until golden brown.
- Let the bases cool completely in the liners.
- Combine the cold cream cheese, icing sugar, and vanilla extract in a mixing bowl. Beat with an electric mixer until smooth and creamy.
- Whip the 250 millilitres of double cream in a separate bowl until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture gently.
- Add the 2 tablespoons of Whittard Guatemala Elephant Ground Coffee to the mixture and blend until well combined.
- Spoon this rich cheesecake mixture onto your cooled biscuit bases, smoothing the tops with a spatula. Refrigerate for at least four hours or overnight.
- Melt the dark chocolate in a microwave-safe bowl in short bursts, stirring until smooth. Allow it to cool slightly.
- Drizzle the melted chocolate over the chilled cheesecakes and sprinkle chopped pistachios on top.
Notes
For best results, allow the cheesecakes to chill overnight.
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 350
- Sugar: 26g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: mini cheesecakes, pistachio, coffee, dessert, easy dessert, no-bake cheesecake