Description
These mini pistachio coffee cheesecakes are a no-bake dessert featuring a crunchy nutty base, creamy coffee filling, and rich chocolate ganache. Perfectly balanced and elegant, they are ideal for entertaining or special treats.
Ingredients
100 g unsalted butter, melted
75 g pistachios
150 g digestive biscuits
2 tbsp ground coffee
200 ml boiling water
400 g full-fat cream cheese, cold
150 g icing sugar
1 tsp vanilla extract
250 ml double cream
75 g dark chocolate
120 ml double cream
25 g pistachios, roughly chopped
Instructions
- Melt the butter and allow it to cool slightly.
- Blend the pistachios and digestive biscuits into fine crumbs, then mix with the melted butter until evenly coated.
- Divide the mixture into 12 mini cheesecake molds and press firmly to form bases. Chill in the refrigerator.
- Brew the coffee by pouring boiling water over the ground coffee. Let sit for 5 minutes, then strain and cool completely.
- In a bowl, whisk cream cheese, icing sugar, vanilla extract, and a few tablespoons of cooled coffee until smooth.
- In another bowl, whip the double cream to stiff peaks, then gently fold into the coffee mixture until thick and creamy.
- Spoon or pipe the filling onto the chilled bases, smooth the tops, and refrigerate for at least 4 hours or overnight.
- Prepare the ganache by pouring warm double cream over finely chopped dark chocolate and stirring until smooth.
- Once cheesecakes are set, remove from molds, spoon ganache on top, and garnish with chopped pistachios.
Notes
Swap pistachios with almonds or hazelnuts for variation.
Adjust coffee strength by adding more brewed coffee or espresso powder.
For a lighter version, reduce sugar or mix cream cheese with Greek yogurt.
Store in an airtight container in the refrigerator for up to 3 days.
Freeze without ganache for up to 1 month; thaw overnight and add topping before serving.
Substitute digestive biscuits with graham crackers or similar biscuits.
- Prep Time: 60 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 395 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
