Creamy pistachio coffee mini cheesecakes with a crunchy nutty base, smooth coffee filling, and glossy chocolate topping.

Scale

100 grams unsalted butter

75 grams pistachios

150 grams digestive biscuits

2 tablespoons Whittard Guatemala Elephant Ground Coffee

400 grams full-fat cream cheese cold

150 grams icing sugar

1 teaspoon vanilla extract

250 millilitres double cream

75 grams dark chocolate

120 millilitres double cream

25 grams pistachios roughly chopped

1. Place butter in a bowl and microwave until melted.

2. Blitz pistachios and biscuits into fine crumbs.

3. Mix crumbs with melted butter.

4. Press into a 12-hole mini cake tin and chill.

5. Brew coffee and cool it.

6. Whisk cream cheese, sugar, vanilla, and cooled coffee.

7. Whip double cream to stiff peaks.

8. Fold cream into the cream cheese mixture.

9. Pipe the filling over the bases.

10. Make ganache by heating cream and pouring over chopped chocolate.

11. Remove cheesecakes from tin.

12. Pour ganache over each cheesecake.

13. Top with chopped pistachios.

Chill for at least 4 hours before serving.

Use freshly brewed coffee for best flavor.

Keywords: pistachio coffee mini cheesecakes