Mini Pistachio and Coffee Cheesecakes

These mini no-bake Pistachio and Coffee Cheesecakes start with a crunchy pistachio biscuit base, topped with creamy coffee cheesecake and rich dark chocolate ganache. This recipe uses freshly brewed Whittard Guatemala Coffee to bring notes of dark chocolate and citrus orange flavours in each bite. If you’re hosting a party, dinner, BBQ or family gathering, these adorable individual mini cheesecakes are a wonderful sweet dessert!

This recipe is kindly sponsored by Whittard of Chelsea.

How to Make Pistachio and Coffee Mini Cheesecakes:

There are three main steps to making these delicious mini cheesecakes. The first step is to make the biscuit base. Blitz the digestive biscuits and pistachio nuts in a blender into fine crumbs. Pour in the melted butter and stir to combine (the mixture will look like wet sand). Divide the mixture between the holes in the cake tin and use a small jar to press the biscuits into a compact layer. This needs popping in the fridge to firm up before you add the filling.

Next, is the coffee cheesecake filling. Use a medium-dark roast such as Whittard of Chelsea Guatemala Elephant Ground Coffee for a strong and robust flavour. Simply make up a small cafetiere of coffee, pour into a mug and place in the fridge. Once cool, the coffee is added to the cheesecake filling ingredients – cream cheese, icing sugar and vanilla. Fold whipped cream through the coffee cheesecake mix and then spoon or pipe the mixture over the firm pistachio bases. Pop them back in the fridge to set for at least 4 hours or overnight if you can.

When the cheesecakes have set, it’s time to remove them from the tins. If you’re using a baking tin with removable bottom this is really easy to do – simply push up from underneath and the cheesecakes will come up. You can then remove the metal bases. Smooth around the outside of each cheesecake to neaten them up. Pour chocolate ganache on top of the cheesecakes and spread it out so it drips down the side of the cheesecake. Add some chopped pistachios, and voila! Enjoy your delicious mini cheesecakes.

The Best Tin For Mini Cheesecakes

A 12-hole mini cake tin is ideal for creating perfectly shaped mini pistachio and coffee cheesecakes with tidy edges. Use one with a removable base to make your life easier – the bases lift up and your cheesecakes will come straight out!

Quick Recipe Success Tips

• Use full-fat cream cheese: Using full-fat cream cheese is important – it’s all about texture. The cheesecake mixture needs to be thick for it to properly set, and reduced-fat cream cheese is much thinner which will make the cheesecake liquidy. The brand that never fails me is Philadelphia Original.
• Whip the double cream to stiff peaks before adding to the mixture: This makes sure the cream is whipped to the correct consistency before it’s added to the rest of the cheesecake mixture. Stiff whipped cream also gives the cheesecake an airy, light and fluffy texture.
• Gently fold in the whipped cream until just combined: Over-mixing cheesecake is one of the main causes of an unset cheesecake. When you’ve added the whipped cream, switch the electric mixer for a spatula and gently fold everything together in a figure-of-eight motion until just combined. Overmixing can result in a loose mixture that won’t set.
• How to fix split chocolate ganache: If the ganache splits or is too thick add another tablespoon of cold cream to bring it back together.

Mini Pistachio and Coffee Cheesecakes

These mini no-bake Pistachio and Coffee Cheesecakes start with a crunchy pistachio biscuit base, topped with creamy coffee cheesecake and rich dark chocolate ganache. This recipe uses Whittard Guatemala Elephant Coffee to bring added notes of dark chocolate and citrus orange flavours in each bite. If you’re hosting a party, dinner, BBQ or family gathering, these adorable individual mini cheesecakes make a wonderful sweet dessert!

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Prep: 1 hour hour

Chilling Time: 5 hours hours

Total: 6 hours hours

Servings: 12

Ingredients

For the pistachio biscuit base:

• 100 grams unsalted butter
• 75 grams pistachios
• 150 grams digestive biscuits

For the latte cheesecake filling:

• 2 tablespoons Whittard Guatemala Elephant Ground Coffee
• 400 grams full-fat cream cheese cold
• 150 grams icing sugar
• 1 teaspoon vanilla extract
• 250 mililitres double cream

For the decoration:

• 75 grams dark chocolate
• 120 mililitres double cream
• 25 grams pistachios roughly chopped

Instructions

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.
  100 grams unsalted butter
• Blitz the pistachios and digestive biscuits in a blender or food processor until they're fine crumbs.
  75 grams pistachios, 150 grams digestive biscuits
  
• 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.

Next, make the coffee cheesecake filling:

• Spoon the coffee grounds into a cafetiere and add 200 millilitres of boiling water. Leave to brew for 5 minutes then press down. Pour the coffee into a mug and place into the fridge to cool down. No cafetiere? No problem. Make up the coffee in a bowl or mug then strain through a fine sieve to remove the coffee grounds.
  2 tablespoons Whittard Guatemala Elephant Ground Coffee
  
• 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.
  400 grams full-fat cream cheese, 150 grams icing sugar, 1 teaspoon vanilla extract
• In a separate bowl, whisk the double cream until it reaches thick stiff peaks (this will take about 4-5 minutes). Fold the whipped cream through the cream cheese mixture to make a thick, smooth cheesecake mix.
  250 mililitres double cream
• Spoon or pipe the cheesecake mixture over the biscuit bases and spread it out into an even layer.
  
• Place the cheesecakes into the fridge to set for at least 4 hours or overnight for best results.
  

To decorate:

• 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, shiny ganache. If the ganache splits or is too thick add another tablespoon of cream.
  75 grams dark chocolate, 120 mililitres double cream
• Carefully remove the cheesecakes from the cake 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 the cheesecakes on a serving plate or cake stand.
• 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 and enjoy!
  25 grams pistachios

Video

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