Description
Mini no-bake Pistachio and Coffee Cheesecakes with a pistachio biscuit base, creamy coffee filling, and smooth dark chocolate ganache. Perfect individual dessert cups for parties, gatherings, or elegant entertaining.
Ingredients
For the pistachio biscuit base:
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100 grams unsalted butter
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75 grams pistachios
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150 grams digestive biscuits
For the latte cheesecake filling:
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2 tablespoons Whittard Guatemala Elephant Ground Coffee
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400 grams full-fat cream cheese
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150 grams icing sugar
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1 teaspoon vanilla extract
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250 millilitres double cream
For the decoration:
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75 grams dark chocolate
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120 millilitres double cream
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25 grams pistachios, roughly chopped
Instructions
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Melt the butter and let it cool slightly.
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Blitz pistachios and digestive biscuits into fine crumbs.
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Mix crumbs with melted butter and divide into a 12-hole mini cake tin; press to compact.
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Chill the bases while preparing the filling.
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Brew the coffee and allow it to cool completely.
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Whisk cream cheese, icing sugar, vanilla, and cooled coffee until just smooth.
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Whip double cream to stiff peaks and fold gently into the cream cheese mixture.
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Spoon or pipe filling onto the chilled bases and smooth the tops.
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Chill for at least 4 hours or overnight.
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Make ganache by heating cream with chopped chocolate, then stir until glossy.
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Remove cheesecakes from the tin, top with ganache, and sprinkle chopped pistachios.
Notes
Best served well chilled.
Can be prepared 24 hours ahead.
Store covered in the fridge for up to 4 days.
- Prep Time: 1 hour
- Cook Time: 5 hours chilling
- Category: No-bake
- Method: Fusion