Description
Indulge in delightful mini cheesecakes that combine creamy, nutty, and earthy flavors, perfect for family gatherings or as 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.
- 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.
- Bake the biscuit bases for about 10 minutes and let cool.
- Beat the cold cream cheese with an electric mixer until smooth.
- Gradually add the icing sugar and mix well.
- Stir in the vanilla extract and ground coffee.
- Whip the double cream until soft peaks form, then fold it into the cream cheese mixture.
- Spoon the cheesecake mixture evenly into each muffin cup.
- Smooth out the tops with a spatula.
- Melt the dark chocolate until smooth.
- Drizzle the melted chocolate over the cheesecakes after they have set in the fridge for at least 4 hours.
- Top with roughly chopped pistachios.
Notes
Serve directly in cupcake liners with a dollop of whipped cream or alongside coffee ice cream.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 300
- Sugar: 20g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: cheesecake, pistachio, coffee, dessert, mini dessert