Irresistible Pistachio and Coffee Mini Cheesecakes to Indulge
Delight in these Pistachio and Coffee Mini Cheesecakes, a unique blend of flavors that's perfect for any gathering.
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Servings: 12 mini cheesecakes
Calories: 250kcal
Equipment
- mini cheesecake pans
- Mixing bowls
- spatula
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- 5 tablespoons melted butter
- 3 tablespoons sugar
For the Filling
- 16 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- ½ cup finely ground pistachios
- 2 tablespoons instant coffee granules
- 1 pinch salt
For the Topping
- ¼ cup crushed pistachios
Instructions
Step-by-Step Instructions
- Preheat your oven to 325°F (165°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix thoroughly until moistened and press firmly into the bottom of your mini cheesecake pans.
- Bake the crusts for 8-10 minutes until golden brown. Let them cool completely.
- In a large mixing bowl, beat the soft cream cheese until creamy. Gradually add powdered sugar and vanilla, mixing until there are no lumps.
- In a separate bowl, blend heavy cream, finely ground pistachios, instant coffee, and salt until well combined. Fold it into the cream cheese mixture.
- Spoon the filling over the cooled crusts and smooth the tops.
- Bake the cheesecakes for 15-18 minutes until set but slightly jiggly in the center.
- Chill in the refrigerator for at least 4 hours or overnight.
- Before serving, sprinkle crushed pistachios on top.
Notes
Use fresh ingredients for optimal flavor. Be careful not to overbake the cheesecakes for a creamy texture.
Nutrition
Serving: 1mini cheesecake | Calories: 250kcal | Carbohydrates: 30g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 80mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 10g | Vitamin A: 500IU | Calcium: 50mg | Iron: 1mg