Description
Delightful mini cheesecakes combining the nutty richness of pistachios with the bold kick of coffee, perfect for satisfying your sweet tooth.
Ingredients
Scale
- 1 cup pistachios, crushed
- 1/2 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1 tablespoon instant coffee granules
- 1 teaspoon vanilla extract
Instructions
- Prepare the Base: Mix crushed pistachios, graham cracker crumbs, and melted butter in a bowl. Press firmly into the bottom of mini cheesecake cups.
- Make the Cream Cheese Filling: Beat softened cream cheese and powdered sugar together until smooth.
- Coffee Infusion: Dissolve instant coffee in hot water, add to cream cheese mixture along with vanilla extract.
- Whip the Heavy Cream: Whip heavy cream until soft peaks form, then fold into the cream cheese mixture.
- Combine It All: Gently fold the whipped cream into the cream cheese mixture.
- Assemble: Spoon the cheesecake filling over the pistachio base.
- Chill: Cover and refrigerate for at least 4 hours or until set.
- Garnish and Serve: Top with additional crushed pistachios before serving.
Notes
Use high-quality ingredients for the best flavor and allow for proper chilling time to improve texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 280
- Sugar: 15g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg