Description
Indulge in these delightful Mini Pistachio and Coffee Cheesecakes, a perfect blend of nutty pistachio flavor and rich coffee essence in a creamy, individual-sized treat.
Ingredients
Scale
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/3 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons instant espresso powder, dissolved in 1 tablespoon hot water
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/3 cup shelled pistachios, finely chopped
Topping:
- Whipped cream and chopped pistachios (optional)
Instructions
- Prepare Graham Cracker Crust: Preheat oven to 325°F (165°C). Combine graham cracker crumbs, melted butter, and sugar. Press mixture into muffin liners.
- Make Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, espresso, vanilla, almond extract, and pistachios.
- Bake: Divide batter into muffin cups and bake for 18–20 minutes. Cool, then refrigerate for 2 hours.
- Serve: Top with whipped cream and pistachios before serving.
Notes
- Mini cheesecakes can be made up to 3 days ahead and stored in the fridge.
- For a gluten-free option, use gluten-free graham crackers.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 12g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
