Description

These Mini Pistachio and Coffee Cheesecakes are delectable individual desserts combining a crunchy graham cracker crust with a smooth, espresso-infused cream cheese filling studded with finely chopped pistachios. Baked to perfection and topped with a dollop of whipped cream and more pistachio garnish, these cheesecakes offer a sophisticated balance of nutty and coffee flavors ideal for coffee lovers and dessert enthusiasts alike.

Ingredients

Scale

Crust

1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter (melted)

Filling

8 ounces cream cheese (softened)
1/4 cup sour cream
1/4 cup granulated sugar
1 tablespoon instant espresso powder
1 teaspoon vanilla extract
1 large egg
1/4 cup shelled unsalted pistachios (finely chopped)

For Garnish

2 tablespoons chopped pistachios
Whipped cream (optional)

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Instructions

Prepare Crust: Preheat the oven to 325°F and line a muffin tin with 6 paper liners. In a small bowl, combine graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter until the mixture is evenly moistened. Firmly press this mixture into the bottom of each muffin liner forming an even crust layer.
Make Filling: In a medium bowl, beat softened cream cheese until smooth and creamy. Add sour cream, 1/4 cup granulated sugar, instant espresso powder, and vanilla extract, mixing until well incorporated. Beat in the egg just until combined to avoid overmixing. Gently fold in the finely chopped pistachios for texture.
Assemble and Bake: Divide the cream cheese filling evenly over the prepared crusts in the muffin liners. Bake in the preheated oven for 18 to 22 minutes, or until the cheesecake centers are just set and slightly jiggly.
Cool and Chill: Remove from oven and allow cheesecakes to cool in the muffin tin. Once cooled, transfer to the refrigerator and chill for at least 2 hours to fully set and enhance flavors.
Serve: Before serving, optionally top each mini cheesecake with a dollop of whipped cream and garnish with chopped pistachios for added crunch and visual appeal.

Notes

For a stronger coffee flavor, increase the instant espresso powder to 1.5 tablespoons.
To make the crust gluten-free, substitute regular graham crackers with gluten-free graham crackers.
Do not overbeat the filling once the egg is added to prevent cracks during baking.
These mini cheesecakes can be made a day ahead and stored covered in the refrigerator.

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