Mini Pistachio and Coffee Cheesecakes Recipe
Indulge in these decadent Mini Pistachio and Coffee Cheesecakes that are perfect for any occasion. The combination of creamy cheesecake with a hint of espresso and pistachio flavors will leave your taste buds wanting more.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes plus chilling
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
Scale
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 1 tablespoon sugar
Cheesecake Filling:
- 16 ounces cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons instant espresso powder dissolved in 1 tablespoon hot water
- 1/4 cup finely ground pistachios
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- Chopped pistachios and whipped cream for topping
Instructions
- Preheat the Oven: Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
- Prepare Crust: Mix graham cracker crumbs, melted butter, and sugar. Press into muffin cups and bake.
- Make Filling: Beat cream cheese and sugar, then add eggs one at a time. Stir in sour cream, flour, espresso, pistachios, vanilla, and almond extract.
- Bake: Divide batter among muffin cups and bake until set.
- Cool and Chill: Let cheesecakes cool in the oven, then chill in the fridge for at least 2 hours.
- Serve: Top with whipped cream and chopped pistachios before serving.
Notes
- For a gluten-free version, use gluten-free graham crackers.
- You can replace espresso powder with strong brewed coffee, reduced to 1 tablespoon.
- These cheesecakes can be made a day in advance and stored chilled.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 260
- Sugar: 14g
- Sodium: 170mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
