Description
These small, shareable cheesecakes combine the nutty crunch of pistachios with the rich flavor of coffee for a cozy dessert experience.
Ingredients
Scale
- 100 grams unsalted butter
- 150 grams digestive biscuits
- 75 grams pistachios (finely ground)
- 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
- 120 millilitres double cream
- 25 grams pistachios (roughly chopped)
Instructions
- Melt the butter gently and let it cool a touch.
- Crush the digestive biscuits to fine crumbs in a processor or by hand in a zip bag.
- Stir in the melted butter until the crumbs look evenly moistened.
- Press the mix into the base of each mini tin or muffin cup, making a firm, even layer.
- Whip the 250 millilitres double cream until it holds soft peaks.
- Beat the cream cheese with the icing sugar and vanilla until smooth and silky.
- Dissolve the ground coffee in a tablespoon of warm water, cool slightly, then fold into the cream cheese mix.
- Gently fold the whipped cream into the cream cheese mixture until uniform.
- Fold in the ground pistachios.
- Spoon the filling over the biscuit bases, smoothing the tops with a small spatula.
- Chill for at least two hours.
- Melt the dark chocolate with 120 millilitres double cream to make a ganache.
- Spoon a little ganache on each cheesecake and sprinkle with roughly chopped pistachios.
Notes
Leftovers keep in the fridge for up to three days. For best texture, let them sit at room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 290
- Sugar: 14g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg