Print

Mini Pistachio and Coffee Cheesecakes Recipe

Mini Pistachio and Coffee Cheesecakes Recipe
Print Recipe

★★★★★

5.3 from 19 reviews

These Mini Pistachio and Coffee Cheesecakes are a delightful blend of rich coffee flavor and nutty pistachio, set atop a crisp graham cracker crust. Perfectly sized for individual servings, they offer a creamy, smooth texture with a hint of sour cream and vanilla, making them an elegant dessert for coffee lovers and nut enthusiasts alike.

Ingredients

Scale

Crust

  • 1 cup graham cracker crumbs
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar

Filling

  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1/4 cup sour cream
  • 1 large egg
  • 1/4 cup strong brewed coffee, cooled
  • 1 teaspoon vanilla extract
  • 2 tablespoons instant pistachio pudding mix
  • 1/4 cup finely chopped pistachios

Toppings

  • Whipped cream (optional)
  • Crushed pistachios (optional)

Instructions

  1. Preheat and Prepare Crust: Preheat your oven to 325°F (163°C) and line a muffin tin with 9 paper liners. In a small bowl, mix graham cracker crumbs, melted butter, and sugar until thoroughly combined. Press about 1 tablespoon of this mixture firmly into the bottom of each paper liner and smooth the surface using the back of a spoon. Bake the crusts for 5 minutes, then remove from the oven and set aside to cool slightly.
  2. Make Filling: In a mixing bowl, beat the softened cream cheese and sugar together until completely smooth and creamy. Add the sour cream, egg, cooled brewed coffee, and vanilla extract, mixing until well incorporated and the batter is smooth.
  3. Incorporate Pistachio: Gently fold in the instant pistachio pudding mix along with the finely chopped pistachios into the cream cheese mixture, ensuring even distribution without overmixing to keep the texture light.
  4. Assemble Cheesecakes: Divide the filling evenly among the prepared crusts, filling each lined muffin cup close to the top but not overflowing.
  5. Bake: Place the muffin tin back into the oven and bake for 16 to 18 minutes, or until the centers are just set but still slightly jiggly to the touch, indicating they are perfectly creamy inside.
  6. Cool and Chill: Remove the cheesecakes from the oven and allow them to cool on the counter for about 20 minutes. Then transfer them to the refrigerator and chill for at least 2 hours to fully set and develop flavor.
  7. Serve: Before serving, optionally top each mini cheesecake with a dollop of whipped cream and a sprinkle of crushed pistachios for added texture and flavor, enhancing both presentation and taste.

Notes

  • Use strong brewed coffee for a pronounced coffee flavor; espresso works well.
  • Allow cheesecakes to chill fully for best texture and taste.
  • Handle the filling gently after adding pistachio pudding mix to maintain a light texture.
  • These can be made a day ahead and stored covered in the refrigerator.
  • For a nut-free version, omit pistachios and use a plain vanilla pudding mix instead.

Nutrition

Keywords: mini cheesecake, pistachio cheesecake, coffee cheesecake, mini desserts, individual cheesecakes, holiday dessert, creamy cheesecake

Find it online: https://chefmilacook.com/mini-pistachio-and-coffee-cheesecakes-recipe/