Mini Pistachio and Coffee Cheesecakes
Prep Time
1 Hour + Chilling Time
Difficulty
Easy
Makes
12
Created by Jesie Bakes Cakes, these mini no-bake cheesecakes start with a crunchy pistachio biscuit base before being topped with creamy coffee cheesecake, and finished with a rich dark chocolate ganache. If you’re hosting a party, dinner, BBQ or family gathering, these adorable individual mini cheesecakes would make a wonderful sweet dessert!
INGREDIENTS
For the pistachio biscuit base
100g unsalted butter
75g pistachios
150g digestive biscuits
For the latte cheesecake filling
2 tbsp Whittard Guatemala Elephant Ground Coffee
400g full-fat cream cheese, cold
150g icing sugar
1 tsp vanilla extract
250ml double cream
For the decoration
75g dark chocolate
120ml double cream
25g pistachios, roughly chopped
METHOD
Start by making the biscuit base
- Place the butter in a medium-sized mixing bowl and microwave for 30-60 seconds or until melted. Set aside to cool.
- Blitz the pistachios and digestive biscuits in a blender or food processor to fine crumbs. Tip into the melted butter.
- Tip into the melted butter and stir to coat the biscuit and pistachio crumbs.
- Divide the mixture between a loose-based 12-hole mini cake tin (no need to line or grease it) and use a small jar or ramekin to press the biscuit base into a compact layer.
- Place in the fridge to firm up whilst you make the filling.
- Spoon the coffee grounds into a cafetiere and add 200ml boiling water. Leave to brew for 5 minutes, then press down, pour the coffee into a mug and place in the fridge to cool. No cafetiere? Make up the coffee in a bowl or mug then strain through a fine sieve to remove the coffee grounds.
- In a large mixing bowl, whisk the cream cheese, icing sugar, vanilla and 4 tablespoons of the cooled coffee until smooth and just combined. Be careful not to overmix.
- In a separate bowl, whisk the double cream until it reaches thick stiff peaks (this will take 4-5 minutes). Fold the whipped cream into the cream cheese mixture to make a thick and smooth cheesecake.
- Spoon or pipe the cheesecake mixture over the biscuit bases and spread it out into an even layer.
- Place in the fridge to set for at least 4 hours or overnight for best results.
- Carefully remove the cheesecakes from the baking tin by pushing up from underneath and peeling off the metal bases. Smooth around the outside of each cheesecake with an icing spatula for a neat finish and arrange on a serving plate or cake stand.
- Finely chop the dark chocolate and place into a glass bowl. Pour the cream on top. Microwave for 60 seconds, then remove and stir to make a smooth and shiny chocolate ganache. If the ganache splits or is too thick, sir in another tablespoon of cream.
- Pour the ganache on top of the cheesecakes and spread it out so it drips down the sides.
- Decorate each cheesecake with a sprinkle of chopped pistachios.
Now make the latte cheesecake filling
To decorate
For the pistachio biscuit base
100g unsalted butter
75g pistachios
150g digestive biscuits
For the latte cheesecake filling
2 tbsp Whittard Guatemala Elephant Ground Coffee
400g full-fat cream cheese, cold
150g icing sugar
1 tsp vanilla extract
250ml double cream
For the decoration
75g dark chocolate
120ml double cream
25g pistachios, roughly chopped
Start by making the biscuit base
- Place the butter in a medium-sized mixing bowl and microwave for 30-60 seconds or until melted. Set aside to cool.
- Blitz the pistachios and digestive biscuits in a blender or food processor to fine crumbs. Tip into the melted butter.
- Tip into the melted butter and stir to coat the biscuit and pistachio crumbs.
- Divide the mixture between a loose-based 12-hole mini cake tin (no need to line or grease it) and use a small jar or ramekin to press the biscuit base into a compact layer.
- Place in the fridge to firm up whilst you make the filling.
- Spoon the coffee grounds into a cafetiere and add 200ml boiling water. Leave to brew for 5 minutes, then press down, pour the coffee into a mug and place in the fridge to cool. No cafetiere? Make up the coffee in a bowl or mug then strain through a fine sieve to remove the coffee grounds.
- In a large mixing bowl, whisk the cream cheese, icing sugar, vanilla and 4 tablespoons of the cooled coffee until smooth and just combined. Be careful not to overmix.
- In a separate bowl, whisk the double cream until it reaches thick stiff peaks (this will take 4-5 minutes). Fold the whipped cream into the cream cheese mixture to make a thick and smooth cheesecake.
- Spoon or pipe the cheesecake mixture over the biscuit bases and spread it out into an even layer.
- Place in the fridge to set for at least 4 hours or overnight for best results.
- Carefully remove the cheesecakes from the baking tin by pushing up from underneath and peeling off the metal bases. Smooth around the outside of each cheesecake with an icing spatula for a neat finish and arrange on a serving plate or cake stand.
- Finely chop the dark chocolate and place into a glass bowl. Pour the cream on top. Microwave for 60 seconds, then remove and stir to make a smooth and shiny chocolate ganache. If the ganache splits or is too thick, sir in another tablespoon of cream.
- Pour the ganache on top of the cheesecakes and spread it out so it drips down the sides.
- Decorate each cheesecake with a sprinkle of chopped pistachios.
Now make the latte cheesecake filling
To decorate
