Mini Pistachio and Coffee Cheesecakes
These no-bake mini cheesecakes combine a crunchy pistachio biscuit base with a fluffy coffee-flavored filling and a rich chocolate ganache topping. Elegant, make-ahead, and utterly delicious.
Equipment
- Food Processor
- Mixing Bowls
- Electric Mixer or Whisk
- Mini Loose-Based Cake Tin (12-hole)
- Spatula
- Cafetiere or Fine Sieve
Ingredients
Pistachio Biscuit Base
- 100 g unsalted butter melted
- 75 g pistachios
- 150 g digestive biscuits
Coffee Cheesecake Filling
- 2 tbsp Whittard Guatemala Elephant Ground Coffee
- 400 g full-fat cream cheese cold
- 150 g icing sugar
- 1 tsp vanilla extract
- 250 ml double cream
Decoration
- 75 g dark chocolate chopped
- 120 ml double cream
- 25 g pistachios roughly chopped
Instructions
- Melt the butter and let it cool slightly. Blitz pistachios and digestive biscuits in a food processor until fine crumbs. Mix with the melted butter until combined.
- Divide the mixture into a 12-hole mini loose-based tin. Press down firmly and chill in the fridge while preparing the filling.
- Brew the coffee by adding ground coffee to a cafetiere with 200ml boiling water. Let it steep for 5 minutes, then press and cool.
- In a bowl, mix cream cheese, icing sugar, vanilla, and 4 tbsp of cooled brewed coffee until smooth.
- Whip double cream to stiff peaks and gently fold into the coffee mixture until fully combined.
- Spoon or pipe the filling onto the chilled bases. Smooth the tops and chill for at least 4 hours, ideally overnight.
- For the ganache, microwave cream and chopped chocolate for 60 seconds. Stir until smooth. Add a little extra cream if too thick.
- Remove chilled cheesecakes from tin. Spoon ganache on top, letting it drip slightly. Sprinkle with chopped pistachios before serving.
Notes
Chill overnight for best texture. Sprinkle pistachios just before serving to maintain crunch. Use full-fat cream cheese and whip cream to stiff peaks for a stable, mousse-like filling.