Description
These Mini Pistachio and Coffee Cheesecakes are delightful individual desserts featuring a buttery graham cracker crust, a creamy coffee-infused cream cheese filling, and a crunchy pistachio topping. Perfectly sized for a no-fuss treat, they combine rich flavors of espresso and nutty pistachios, baked to silky perfection and chilled for a smooth texture.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons sugar
Filling
- 8 oz cream cheese, softened
- ¼ cup sugar
- 1 large egg
- ¼ cup sour cream
- 2 tablespoons brewed espresso or strong coffee, cooled
- 1 teaspoon vanilla extract
- ¼ cup finely ground pistachios
- Pinch of salt
Topping
- Additional chopped pistachios for garnish
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C) and line a muffin pan with paper liners. In a small bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture is evenly moistened. Press about one tablespoon of this crust mixture tightly into the bottom of each muffin liner. Bake the crusts for 5 minutes, then remove from the oven and set aside.
- Make the filling: In a medium bowl, beat the softened cream cheese and ¼ cup sugar together until smooth and fluffy. Add the egg, sour cream, cooled espresso or coffee, vanilla extract, finely ground pistachios, and a pinch of salt. Mix thoroughly until the filling is fully combined and has a creamy consistency.
- Fill the crusts: Spoon the cream cheese filling evenly over each prepared crust in the muffin pan, filling the cups almost to the top.
- Bake the cheesecakes: Place the muffin pan in the preheated oven and bake for 15–18 minutes, or until the centers are just set but still slightly jiggly. Remove from the oven and allow the cheesecakes to cool in the pan.
- Chill: Once cooled, transfer the cheesecakes to the refrigerator and chill for at least 2 hours to set completely.
- Serve: Before serving, sprinkle the mini cheesecakes with additional chopped pistachios for a crunchy garnish. Optionally, add a dollop of whipped cream or a drizzle of melted chocolate for extra flavor.
Notes
- For an enhanced flavor experience, top each mini cheesecake with whipped cream or a drizzle of melted chocolate.
- Store the cheesecakes in the refrigerator for up to 4 days to keep them fresh.
- These mini cheesecakes can be frozen; thaw in the fridge before serving.
