Description
Indulge in the rich flavors of coffee and the unique, nutty taste of pistachios in these delightful mini cheesecakes, perfect for any occasion.
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
- Begin by processing the digestive biscuits and pistachios in a food processor until they are finely crushed.
- Melt the unsalted butter in a microwave or on the stovetop until it’s completely melted.
- Combine the crushed biscuits and pistachios with the melted butter. Mix until well combined, ensuring all the dry ingredients are coated with butter.
- Spoon the mixture into a muffin tin or mini cheesecake pan, pressing the mixture down firmly to create an even base. Refrigerate for about 30 minutes to let the base set.
- In a large bowl, combine the cold cream cheese, icing sugar, and vanilla extract. Using an electric mixer, beat until smooth and creamy.
- Gradually add the Whittard Guatemala Elephant Ground Coffee into the mixture while blending, ensuring the coffee is well incorporated.
- In another bowl, whip the double cream until soft peaks form, then gently fold it into the cream cheese mixture. Be careful not to deflate the cream.
- Once combined, spoon the cheesecake filling over the chilled biscuit base, filling each section evenly.
- Allow the cheesecakes to chill in the refrigerator for at least 240 minutes, or overnight for the best texture.
- Once chilled, melt the dark chocolate in a microwave or over a double boiler.
- Drizzle the melted chocolate over the cheesecakes for a delightful finishing touch.
- Finally, sprinkle the roughly chopped pistachios on top for added crunch and visual appeal.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 2 months. Thaw in the refrigerator before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Refrigeration and Mixing
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg