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Mini Pistachio and Coffee Cheesecakes

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  • Author: clara
  • Prep Time: 15 minutes
  • Chill Time: 2 hours
  • Cook Time: 20 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 12 mini cheesecakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-Inspired, American

Description

These Mini Pistachio and Coffee Cheesecakes are a rich, creamy, and elegant dessert, combining the nutty flavor of pistachios with bold espresso in a smooth cheesecake filling. Topped with whipped cream, chopped pistachios, and a coffee drizzle, these bite-sized treats are perfect for coffee lovers and special occasions!

Ingredients

Units Scale

For the Crust:

  • 3/4 cup graham cracker crumbs (or Biscoff cookies, finely crushed)
  • 1/4 cup finely ground pistachios
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon sugar

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • 1/4 cup sugar
  • 1 large egg
  • 2 tablespoons strong brewed espresso or coffee
  • 1/4 teaspoon vanilla extract
  • 1/4 cup finely ground pistachios

For the Topping (Optional but Delicious!)

  • Whipped cream
  • Chopped pistachios
  • Coffee drizzle (espresso + sugar, reduced to syrup)
  • Dark chocolate shavings

Instructions

Step 1: Prepare the Crust

  1. Preheat oven to 325°F (163°C). Line a 12-cup mini muffin tin or cupcake pan with liners.
  2. In a bowl, mix graham cracker crumbs, ground pistachios, melted butter, and sugar.
  3. Press about 1 tablespoon of the mixture into the bottom of each muffin cup.
  4. Bake for 5 minutes, then let cool slightly.

Step 2: Make the Cheesecake Filling

  1. In a mixing bowl, beat cream cheese and sugar until smooth.
  2. Add egg, coffee, and vanilla extract, mixing until just combined.
  3. Stir in ground pistachios for an extra nutty flavor.

Step 3: Bake the Mini Cheesecakes

  1. Spoon the cheesecake batter evenly over the cooled crusts, filling each cup ¾ full.
  2. Bake for 15-18 minutes, or until the centers are set but slightly jiggly.
  3. Let cool in the pan for 10 minutes, then transfer to the fridge to chill for at least 2 hours.

Step 4: Decorate & Serve

  1. Top each cheesecake with whipped cream, chopped pistachios, and a drizzle of coffee syrup.
  2. Add dark chocolate shavings for an extra indulgent touch.
  3. Serve chilled and enjoy!

Notes

  • Make it no-bake? Skip the egg, use ½ cup mascarpone cheese, and chill for 4 hours.
  • Stronger coffee flavor? Add ½ teaspoon espresso powder to the batter.
  • Make ahead: Store in the fridge for up to 4 days or freeze for up to 2 months.

Find it online: https://recipe.ukfinda.com/mini-pistachio-and-coffee-cheesecakes/