Description
Silky mini pistachio and coffee cheesecakes deliver a sophisticated dessert experience that blends rich flavors from classic Italian ingredients. Creamy layers and nutty undertones will transport lovers of elegant sweets to a charming café in Rome.
Ingredients
Scale
Cheesecake Base:
- ¾ cup (180 ml) graham cracker crumbs
- ¼ cup (30 g) finely ground pistachios
- 2 tablespoons (30 ml) unsalted butter, melted
- 1 tablespoon (15 ml) sugar
Cheesecake Filling:
- 8 ounces (226 g) cream cheese, softened
- ¼ cup (50 g) sugar
- 1 large egg
- 2 tablespoons (30 ml) strong brewed espresso or coffee
- ¼ teaspoon vanilla extract
Toppings:
- ¼ cup (30 g) finely ground pistachios
- Whipped cream
- Chopped pistachios
- Coffee drizzle (espresso + sugar, reduced to syrup)
- Dark chocolate shavings
Instructions
- Preheat the oven to 325°F (163°C) and prepare a 12-cup mini muffin tin by inserting paper liners into each cavity.
- Combine the graham cracker crumbs, finely ground pistachios, melted butter, and sugar in a mixing bowl until the mixture resembles a cohesive, crumbly texture.
- Distribute approximately one tablespoon of the crumb mixture into each muffin liner, firmly pressing down to create a compact and even base layer.
- Place the muffin tin in the preheated oven and bake the crusts for 5 minutes, allowing them to set and develop a light golden color. Remove from the oven and let the crusts cool and stabilize.
- While the crusts are cooling, prepare the cheesecake filling by blending cream cheese, sugar, coffee extract, and eggs until smooth and uniform.
- Carefully pour the cheesecake mixture over the pre-baked crusts, filling each liner about 3/4 full to prevent overflow during baking.
- Return the muffin tin to the oven and bake for 15-18 minutes, or until the cheesecake centers are just set but still slightly jiggly.
- Remove from the oven and allow the mini cheesecakes to cool completely at room temperature.
- Once cooled, refrigerate for at least 2 hours to help the cheesecakes firm up and develop their full flavor profile.
- Before serving, garnish with chopped pistachios and a light dusting of coffee powder for added texture and visual appeal.
Notes
- Customize the crust by substituting graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs for those with dietary restrictions.
- Ensure pistachios are finely ground to create a smooth, uniform base that prevents crumbly texture and promotes even baking.
- Toast pistachios briefly before grinding to enhance their nutty flavor and add depth to the cheesecake’s overall taste profile.
- Use room temperature cream cheese and eggs to achieve a silky, lump-free cheesecake filling that blends seamlessly and bakes evenly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 230
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg