Description
Delightful mini cheesecakes infused with the rich flavors of coffee and the crunch of pistachios, perfect for sharing.
Ingredients
- 100 grams unsalted butter
- 150 grams digestive biscuits
- 75 grams pistachios (finely ground)
- 2 tablespoons Whittard Guatemala Elephant Ground Coffee
- 400 grams full-fat cream cheese (cold)
- 150 grams icing sugar
- 1 teaspoon vanilla extract
- 250 millilitres double cream
- 75 grams dark chocolate (for decoration)
- 120 millilitres double cream (for the filling)
- 25 grams pistachios (roughly chopped, for garnish)
Instructions
- Start by making the biscuit base: Crush the digestive biscuits into fine crumbs. Melt the unsalted butter in a saucepan. Combine the biscuit crumbs with the melted butter and ground pistachios in a bowl. Press this mixture firmly into the bottom of lined muffin tins to create a solid base.
- Next, make the coffee cheesecake filling: In a mixing bowl, beat the cold cream cheese until creamy. Gradually add the icing sugar and vanilla extract, mixing until smooth.
- Dissolve the ground coffee in a little hot water and add it to the cream cheese mixture. In a separate bowl, whip the double cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
- Spoon the filling evenly over the biscuit bases in the muffin tins. Refrigerate for at least 4 hours, allowing the cheesecakes to set properly.
- To decorate: Melt the dark chocolate in a microwave-safe bowl and let it cool slightly. Drizzle the melted chocolate over the tops of the cheesecakes and sprinkle the roughly chopped pistachios on top for a crunchy finish.
Notes
Consider toasting the pistachios for enhanced flavor. Experiment with coffee strength based on your preference.
