Description
These Mini Pistachio and Coffee Cheesecakes are delightful individual desserts featuring a crunchy graham cracker crust, a creamy coffee-flavored cheesecake filling with pistachios, and optional whipped cream topping. Perfectly portioned for gatherings, they combine the rich flavors of espresso and nutty pistachios in a smooth, luscious bite.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 cup plain Greek yogurt or sour cream
- 1 egg
- 1 tablespoon instant espresso powder, dissolved in 1 tablespoon hot water
- 1/4 teaspoon vanilla extract
- 1/4 cup finely chopped pistachios, plus extra for garnish
Topping (Optional)
- Whipped cream
Instructions
- Prepare the oven and liners: Preheat the oven to 325°F (160°C) and line a muffin pan with 8 paper liners.
- Make the crust: In a bowl, mix together the graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter until combined. Press about 1–2 tablespoons of this mixture into the bottom of each muffin liner to form the crust. Bake for 5 minutes, then remove and let cool slightly.
- Prepare the filling: In a mixing bowl, beat the softened cream cheese and 1/4 cup sugar until smooth and creamy. Add the Greek yogurt (or sour cream), egg, dissolved espresso, and vanilla extract, mixing until fully combined. Gently fold in the chopped pistachios.
- Assemble the cheesecakes: Spoon the cheesecake filling evenly over each crust in the muffin pan. Tap the pan gently on the counter to release any air bubbles.
- Bake: Bake for 18–20 minutes, or until the centers are just set and slightly jiggly. Once done, turn off the oven, crack the door open, and let the cheesecakes cool inside for 10 minutes.
- Cool and chill: Remove the cheesecakes from the oven and allow them to cool completely to room temperature. Then refrigerate for at least 3 hours to fully set.
- Serve: Before serving, top with whipped cream and sprinkle additional chopped pistachios if desired.
Notes
- These mini cheesecakes can be made ahead and stored in the refrigerator for up to 4 days.
- For a stronger coffee flavor, increase the instant espresso powder to 1 1/2 tablespoons.
- Use a mini muffin pan for bite-sized cheesecakes, but reduce the baking time by about 5 minutes.
