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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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