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mini cheesecakes di pistacchio e caffè decorati su un piatto

Mini Cheesecakes di Pistacchio e Caffè

Delightful mini cheesecakes infused with the rich flavors of pistachio and coffee, perfect for gatherings and family treats.
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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Biscuit Base
  • 100 grams unsalted butter Make sure your butter is at room temperature for easier mixing.
  • 150 grams digestive biscuits You can use graham crackers if digestives are hard to find.
For the Cheesecake Filling
  • 400 grams full-fat cream cheese Let the cream cheese sit out for a few minutes before mixing for a smoother consistency.
  • 150 grams powdered sugar Sift the sugar before adding it to avoid lumps.
  • 1 teaspoon vanilla extract Use pure vanilla extract for a richer flavor.
  • 250 milliliters double cream Chill your mixing bowl and beaters for maximum fluffiness.
  • 2 tablespoons Whittard Guatemala Elephant ground coffee Use freshly ground coffee for the best taste.
For the Ganache
  • 75 grams dark chocolate Choose good quality dark chocolate for a more intense flavor.
  • 120 milliliters double cream Heat the cream gently; don't boil it, to prevent curdling.
For Garnish
  • 25 grams pistachios Finely chopped, reserve some whole for a prettier presentation.

Method
 

Preparation of Biscuit Base
  1. Crumble 150 grams of digestive biscuits into fine crumbs. Mix with 100 grams of melted butter. Press this mixture into the bottom of mini muffin tins or small tart pans, and place them in the fridge for at least 15 minutes.
  2. Remember, it’s okay if it’s not perfect. This is what makes your creations uniquely yours!
Making the Cheesecake Filling
  1. In a mixing bowl, combine 400 grams of cream cheese, 150 grams of powdered sugar, and 1 teaspoon of vanilla extract. Beat until smooth.
  2. Don’t rush this part; take your time to mix well for a creamy consistency.
Adding Coffee
  1. Dissolve 2 tablespoons of ground coffee in a little hot water and mix into the cream mixture.
  2. Gradually fold in 250 milliliters of whipped cream until combined.
  3. This step adds that lovely coffee flavor. Taste as you go!
Filling Biscuit Base
  1. Spoon the cheesecake cream into your chilled biscuit bases. Smooth the top with a spatula if you'd like.
  2. Invite your kids to help here; they will love filling these little cups.
Chilling
  1. Cover the mini cheesecakes and place them in the fridge for at least one hour to set.
  2. Patience is key here; the waiting will be worth it when it’s time to enjoy!
Preparing Ganache
  1. Melt 75 grams of dark chocolate with 120 milliliters of double cream. Stir until smooth.
  2. Make sure it’s glossy and flowing; that means you’re ready to pour.
Decorating
  1. Drizzle the ganache over the set cheesecakes and sprinkle with 25 grams of chopped pistachios.
  2. This is the fun part where you can get creative!
Storing
  1. Keep in an airtight container in the fridge for up to 3 days.
  2. They will be devoured quickly, but they last well for make-ahead treats!

Notes

These can be made a day ahead, making them ideal for gatherings. Consider using flavored extracts for variation.