Description
These Mini Pistachio and Coffee Cheesecakes combine a crunchy pistachio and biscuit base with a rich, creamy coffee-infused cheesecake filling. Topped with a glossy dark chocolate ganache and a sprinkle of pistachios, they are perfect bite-sized treats for dessert or a coffee break.
Ingredients
Biscuit Base
- 100 grams unsalted butter
- 75 grams pistachios
- 150 grams digestive biscuits
Coffee Cheesecake Filling
- 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
Chocolate Ganache and Decoration
- 75 grams dark chocolate
- 120 millilitres double cream
- 25 grams pistachios (roughly chopped)
Instructions
- Prepare Biscuit Base: Melt the butter in the microwave for 30-60 seconds until fully melted, then set aside to cool. Blitz the pistachios and digestive biscuits in a food processor until fine crumbs form. Mix the crumbs with the cooled melted butter until fully combined.
- Form Base: Divide the biscuit mixture evenly into a loose-based 12-hole mini cake tin. Use a small jar or ramekin to press the mixture firmly into compact layers. Refrigerate to set while making the filling.
- Brew Coffee: Place coffee grounds into a cafetiere and add 200 millilitres of boiling water. Brew for 5 minutes, then press down the plunger. Pour the coffee into a mug and chill in the fridge until cool. Alternatively, brew coffee in a bowl or mug and strain out grounds with a fine sieve.
- Mix Cheesecake Filling: In a large bowl, whisk together cream cheese, icing sugar, vanilla extract, and 4 tablespoons of the cooled coffee until smooth and just combined. Avoid overmixing.
- Whip Cream: In a separate bowl, whisk the double cream to stiff peaks, which should take about 4-5 minutes. Gently fold this whipped cream into the cream cheese mixture to create a thick, smooth cheesecake batter.
- Assemble Cheesecakes: Spoon or pipe the cheesecake filling over the chilled biscuit bases, spreading into even layers. Refrigerate for at least 4 hours or preferably overnight to allow the cheesecakes to set firmly.
- Make Ganache: Finely chop the dark chocolate and place in a glass bowl. Pour 120 millilitres of double cream over the chocolate and microwave for 60 seconds. Stir thoroughly until smooth and shiny. If the mixture is too thick or splits, add an extra tablespoon of cream and stir again.
- Decorate Cheesecakes: Carefully remove the mini cheesecakes from the tin by pressing up from underneath and peeling off the metal bases. Smooth the sides with an icing spatula for a neat finish. Pour the ganache over the tops allowing it to drip gently down the edges.
- Garnish: Sprinkle the roughly chopped pistachios on top of the ganache. Serve chilled and enjoy these elegant mini cheesecakes.
Notes
- Chilling the cheesecakes overnight yields the best texture and flavor.
- If you don’t have a cafetiere, ensure you strain brewed coffee well to avoid grounds in the cheesecake filling.
- You can substitute digestive biscuits with graham crackers if unavailable.
- Be gentle when folding whipped cream to avoid deflating the mixture.
- The ganache can be made ahead and refrigerated; gently rewarm before pouring over cheesecakes.
