Description
Delightful mini cheesecakes combining the rich flavors of pistachios and coffee, perfect for any dessert lover.
Ingredients
- 100 grams unsalted butter
- 150 grams digestive biscuits
- 75 grams finely ground pistachios
- 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 roughly chopped pistachios (for garnish)
Instructions
- Start by making the biscuit base. Crush the digestive biscuits into fine crumbs. Melt the unsalted butter in a saucepan and combine it with the biscuit crumbs and ground pistachios in a bowl.
- Press the mixture firmly into the bottom of lined muffin tins to create a solid base.
- Now, prepare the coffee cheesecake filling. In a mixing bowl, beat the cold cream cheese until creamy. Gradually mix in the icing sugar and vanilla extract until you achieve a smooth consistency.
- Dissolve the ground coffee in a little hot water, then mix it into the cream cheese mixture.
- In a separate bowl, whip the double cream until soft peaks form, then gently fold it into the cream cheese mixture.
- Spoon the filling evenly over the biscuit bases in the muffin tins.
- Refrigerate for at least 240 minutes, 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 added crunch.
Notes
For a different dessert experience, use leftover filling in ramekins. Adjust coffee strength to taste.