Description
Delightful mini pistachio and coffee cheesecakes offer a luxurious blend of rich espresso and nutty pistachio flavors. Creamy textures and elegant presentation make these small desserts perfect for sophisticated gatherings.
Ingredients
Scale
- 1 large egg
- 8 oz (226 g) cream cheese, softened
- ¼ cup (50 g) sugar
- 2 tbsps (30 ml) strong brewed espresso or coffee
- ¼ tsp vanilla extract
- ¾ cup (180 ml) graham cracker crumbs
- ¼ cup (30 g) finely ground pistachios
- 2 tbsps (30 ml) unsalted butter, melted
- 1 tbsp (15 ml) sugar
- ¼ cup (30 g) finely ground pistachios
- Whipped cream
- Chopped pistachios
- Coffee drizzle (espresso + sugar, reduced to syrup)
- Dark chocolate shavings
Instructions
- Preparation: Preheat oven to 325°F (163°C) and line a 12-cup mini muffin tin with paper liners.
- Crust Formation: Blend graham cracker crumbs, ground pistachios, melted butter, and sugar into a cohesive mixture. Press one tablespoon of crumb mixture firmly into each liner, creating a compact base.
- Initial Baking: Bake crust layer for 5 minutes until lightly golden, then remove and allow to cool and set.
- Filling Creation: Whip cream cheese, sugar, coffee extract, and eggs into a smooth, homogeneous mixture.
- Filling and Final Bake: Distribute cheesecake mixture into crusts, filling each liner approximately 3/4 full. Bake for 15-18 minutes until centers are just set with a subtle jiggle.
- Cooling Process: Remove from oven and allow mini cheesecakes to cool completely at room temperature. Refrigerate for minimum 2 hours to enhance flavor and texture.
- Presentation: Garnish with finely chopped pistachios and a delicate sprinkle of coffee powder before serving.
Notes
- Manage Moisture Levels: Keep cheesecake batter smooth by ensuring cream cheese is room temperature and whipped without overbeating to prevent cracking and maintain a silky texture.
- Prevent Overbaking: Watch carefully during the 15-18 minute baking window; slightly jiggly centers indicate perfect doneness, as cheesecakes continue setting while cooling to avoid dry, tough results.
- Precise Crust Technique: Press graham cracker and pistachio crust firmly and evenly into mini muffin liners, creating a compact base that won’t crumble when serving individual portions.
- Flavor Enhancement: Boost coffee intensity by using espresso powder instead of extract, and consider toasting pistachios beforehand to develop deeper, nuttier undertones in the crust and garnish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 210
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg