Description

Indulge in the delightful Mini Pistachio and Coffee Cheesecakes—a perfect blend of creamy cheesecake, nutty pistachios, and robust coffee flavor. These individual desserts are not only visually stunning but also easy to prepare, making them an ideal treat for any occasion. With a crunchy graham cracker crust and a sprinkle of chopped pistachios on top, each bite offers a deliciously satisfying experience. These mini cheesecakes are sure to impress your guests or satisfy your sweet cravings.

Ingredients

Scale

8 oz cream cheese, softened
1/2 cup sour cream
1/3 cup granulated sugar
2 large eggs
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
1/4 cup chopped pistachios (for topping)
1 tsp coffee extract or brewed coffee

Instructions

Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.
In a bowl, combine graham cracker crumbs and melted butter, then press into the lined muffin tin as the crust.
In another bowl, beat cream cheese and sugar until smooth. Add sour cream, eggs one at a time, and mix in coffee extract.
Spoon the filling over the crusts until three-quarters full.
Bake for 18-20 minutes until set yet slightly jiggly in the center. Cool before chilling in the fridge.
Top with chopped pistachios before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake (50g)
Calories: 210
Sugar: 9g
Sodium: 150mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg

Keywords: Use fresh pistachios for maximum flavor; stale nuts can affect taste. Swap pistachios for almonds or hazelnuts for a different twist. For added depth, consider adding a splash of vanilla extract to the filling.