Mini Pistachio and Coffee Cheesecakes

These Mini Pistachio and Coffee Cheesecakes are the perfect blend of nutty pistachios and bold coffee, creating a rich and creamy dessert with a crunchy cookie crust. With a smooth cheesecake filling infused with espresso and a hint of pistachio, these mini treats are ideal for coffee lovers and make a stunning dessert for any occasion.

Why You’ll Love This Recipe

• Rich & Creamy – A smooth cheesecake texture with bold coffee flavor.
• Nutty & Crunchy – Pistachio-infused crust and topping add a delightful crunch.
• Perfectly Portioned – Mini cheesecakes make for an elegant individual dessert.
• No Water Bath Required – Easy to bake with simple ingredients.
• Great for Any Occasion – Perfect for dinner parties, holidays, or coffee lovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• Biscoff cookies (or graham crackers, crushed)
• Unsalted butter (melted)
• Finely chopped pistachios

For the Cheesecake Filling:

• Cream cheese (softened)
• Granulated sugar
• Instant espresso powder (or strong brewed coffee)
• Heavy cream (for extra creaminess)
• Vanilla extract
• Pistachio paste (or finely ground pistachios)
• Egg

For the Topping (Optional):

• Whipped cream
• Chopped pistachios
• Espresso powder dusting
• Dark chocolate shavings

Directions

this recipe

Step 1: Prepare the Crust

1. Preheat Oven – Set to 325°F (163°C). Line a mini muffin tin or cupcake pan with liners.
2. Mix Crust Ingredients – In a bowl, mix crushed Biscoff cookies, melted butter, and chopped pistachios.
3. Press into Liners – Spoon about 1 tablespoon into each liner and press firmly.
4. Bake for 5 Minutes – Pre-bake the crust, then set aside to cool.

Step 2: Make the Cheesecake Filling

1. Beat Cream Cheese & Sugar – In a bowl, beat softened cream cheese and sugar until smooth.
2. Add Coffee & Pistachio – Mix in espresso powder, vanilla, and pistachio paste.
3. Incorporate Egg & Cream – Beat in egg and heavy cream until smooth (don’t overmix).

Step 3: Assemble & Bake

1. Fill the Cups – Spoon cheesecake filling over the crusts, filling each about ¾ full.
2. Bake – Bake for 12-15 minutes, until the centers are just set.
3. Cool & Chill – Let cool completely, then refrigerate for at least 2 hours.

Step 4: Garnish & Serve

1. Top with Whipped Cream – Pipe or spoon whipped cream on top.
2. Add Pistachios & Coffee Dusting – Sprinkle with chopped pistachios and a light dusting of espresso powder.
3. Serve & Enjoy!

Servings and Timing

• Servings: 12 mini cheesecakes
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Chill Time: 2 hours

Variations

• No-Bake Version – Skip baking and refrigerate for 4 hours before serving.
• Extra Nutty Crust – Use finely ground pistachios instead of cookies.
• Dark Chocolate Twist – Swirl melted dark chocolate into the batter.
• Gluten-Free Option – Use gluten-free cookies for the crust.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze for up to 2 months; thaw in the fridge before serving.
• Serving Tip: Let chilled cheesecakes sit at room temperature for 10 minutes before eating.

FAQs

Can I use brewed coffee instead of espresso powder?

Yes! Use 1 tablespoon of strong brewed coffee.

What can I use instead of pistachio paste?

Blend finely ground pistachios with a little honey or use almond paste.

Do I need to use a water bath?

No! Mini cheesecakes bake evenly without a water bath.

Can I make these in a regular muffin tin?

Yes, but increase baking time to 18-20 minutes.

How do I prevent cracks in my cheesecakes?

Don’t overmix the batter and let them cool gradually before refrigerating.

Can I use a different crust?

Yes! Try Oreos, digestive biscuits, or almond flour.

What’s the best way to get a smooth cheesecake texture?

Use room temperature ingredients and mix on low speed to avoid air bubbles.

Can I make these dairy-free?

Yes! Use dairy-free cream cheese and coconut cream instead of heavy cream.

How do I make them extra creamy?

Use full-fat cream cheese and don’t overbake.

Can I add alcohol?

Yes! A splash of coffee liqueur like Kahlúa would enhance the coffee flavor.

Conclusion

These Mini Pistachio and Coffee Cheesecakes are a rich, indulgent treat with bold espresso flavor and a nutty pistachio twist. Whether for a fancy gathering or a personal indulgence, they’re easy to make and absolutely delicious. Try them today for a unique, coffeehouse-inspired dessert!

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