Description
These Mini Pistachio and Coffee Cheesecakes are a delightful bite-sized dessert featuring a crunchy graham cracker crust, a creamy coffee-infused cheesecake filling, and a nutty pistachio crunch. Perfect for coffee lovers and those who enjoy elegant, easy-to-serve sweets.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 3 tablespoons melted butter
Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup strong brewed coffee, cooled
- 1 teaspoon vanilla extract
- 1/2 teaspoon instant espresso powder
- 1/2 cup shelled pistachios, finely chopped (plus extra for topping)
- pinch of salt
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until evenly mixed. Press the mixture firmly into the bottom of each liner to form the crust. Bake for 5 minutes, then remove from oven and allow to cool slightly.
- Make the filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition. Stir in sour cream, cooled coffee, vanilla extract, and instant espresso powder until well combined. Gently fold in the chopped pistachios and a pinch of salt.
- Fill and bake: Evenly spoon the cheesecake filling into each muffin cup, filling nearly to the top. Bake in the preheated oven for 18–22 minutes, or until the centers are just set but still slightly jiggly.
- Cool and chill: Let the mini cheesecakes cool in the pan for 15 minutes before transferring them to a wire rack to cool completely. Once cooled, refrigerate for at least 2 hours to allow them to fully set.
- Serve: Before serving, garnish each mini cheesecake with additional chopped pistachios for an appealing crunch and presentation.
Notes
- You can substitute crushed chocolate cookies for the graham cracker crust for a richer flavor.
- These cheesecakes can be prepared up to 2 days in advance and stored covered in the refrigerator.
- For a decorative touch, add a dollop of whipped cream on top before serving.
