Pistachio and Coffee Mini Cheesecakes That Wow Every Bite
These Pistachio and Coffee Mini Cheesecakes offer a unique flavor combination that's both delightful and impressive.
Equipment
- mixing bowl
- Electric Mixer
- Mini cheesecake pans
- spatula
- whisk
Ingredients
For the Crust
- 1 cup graham cracker crumbs these provide a sweet and crunchy base for the mini cheesecakes.
- ⅓ cup melted butter helps bind the crust ingredients together.
- 2 tablespoons sugar adds a touch of sweetness to the crust.
For the Cheesecake Filling
- 16 oz cream cheese makes the filling creamy and rich, ensuring a smooth texture.
- 1 cup powdered sugar sweetens the filling without any grittiness.
- 1 teaspoon vanilla extract adds depth of flavor to the overall mix.
- 1 cup heavy cream whipped to perfection, it creates a light and airy texture in the filling.
- ½ cup finely ground pistachios infuses the filling with nutty goodness and a beautiful green hue.
- 1 tablespoon instant coffee granules gives a bold coffee flavor that complements the pistachios perfectly.
- 1 pinch salt balances the sweetness and enhances the overall flavors.
For Garnishing
- ⅓ cup crushed pistachios sprinkle on top for a crunchy finish and added visual appeal.
Instructions
Step‑by‑Step Instructions
- Preheat your oven to 325°F (165°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs resemble wet sand.
- Press the crust mixture into the bottom of mini cheesecake pans, ensuring an even layer.
- Bake the crust in the preheated oven for 8-10 minutes until light golden brown. Allow to cool.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until smooth.
- In a separate bowl, mix heavy cream, finely ground pistachios, instant coffee granules, and salt until blended.
- Fold the coffee mixture into the cream cheese mixture until smooth.
- Spoon the filling over the cooled crust. Leave a little room at the top for rising.
- Bake the mini cheesecakes for 15-18 minutes until centers are set but still slightly jiggly. Cool at room temperature.
- Transfer mini cheesecakes to the refrigerator and chill for at least 4 hours or overnight.
- Before serving, sprinkle with crushed pistachios for an appealing crunch.
Notes
Ensure crust is tightly packed and cream cheese is at room temperature for a smooth texture. Don't skip the chilling step for the best flavor.
Nutrition
Serving: 1cheesecakeCalories: 280kcalCarbohydrates: 20gProtein: 3gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 250IUCalcium: 60mgIron: 0.5mg
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