Description
Delightful mini cheesecakes featuring creamy coffee flavor and a crunchy pistachio topping, perfect for gatherings or a cozy night in.
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, then let it cool slightly.
- Crush the digestive biscuits in a food processor until they resemble fine crumbs.
- Add the melted butter and blend until the mixture looks like wet sand.
- Spoon this crumb mixture into cupcake liners, pressing down firmly to form a base.
- Bake for about 5-7 minutes or until golden. Let them cool completely.
- Combine the cold cream cheese, icing sugar, and vanilla extract in a mixing bowl.
- Beat the mixture until it becomes smooth and creamy.
- Whip the double cream in a separate bowl until stiff peaks form, then gently fold it into the cream cheese mixture.
- Add the ground coffee and mix until everything is well combined.
- Spoon the cheesecake mixture onto the cooled biscuit bases, smoothing the tops with a spatula.
- Chill the cheesecakes in the refrigerator for at least four hours or overnight for a firmer texture.
- Melt the dark chocolate in a microwave-safe bowl in short bursts, stirring between each until smooth.
- Drizzle the melted chocolate over the chilled cheesecakes.
- Sprinkle roughly chopped pistachios on top for a final touch.
Notes
Allow enough time for the cheesecakes to set in the fridge; this is key to achieving that perfect creamy texture.
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cheesecake, pistachio, coffee, dessert, no-bake, easy recipes