Description
These Mini Pistachio and Coffee Cheesecakes are delightful individual desserts combining the nutty flavor of pistachios with the rich aroma of coffee. Featuring a graham cracker crust and a creamy, subtly sweetened filling enhanced by instant pistachio pudding mix, they make for an elegant yet easy-to-make treat perfect for any occasion.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Filling
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1/4 cup sour cream
- 1 large egg
- 1/4 cup strong brewed coffee, cooled
- 1 teaspoon vanilla extract
- 2 tablespoons instant pistachio pudding mix
- 1/4 cup finely chopped pistachios
Topping (optional)
- Whipped cream
- Crushed pistachios
Instructions
- Preheat and Prepare Crust: Preheat your oven to 325°F (163°C) and line a muffin tin with 9 paper liners. In a small bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press about 1 tablespoon of this mixture firmly into the bottom of each paper liner and smooth the surface with the back of a spoon. Bake the crusts for 5 minutes, then remove from the oven and set aside to cool slightly.
- Make Filling: In a mixing bowl, beat the softened cream cheese and sugar together until completely smooth and creamy. Add the sour cream, egg, cooled brewed coffee, and vanilla extract, mixing until well incorporated and the batter is smooth.
- Incorporate Pistachio: Gently fold in the instant pistachio pudding mix along with the finely chopped pistachios into the cream cheese mixture, ensuring even distribution without overmixing.
- Assemble Cheesecakes: Divide the filling evenly among the prepared crusts, filling each lined muffin cup close to the top but not overflowing.
- Bake: Place the muffin tin back into the oven and bake for 16 to 18 minutes, or until the centers are just set but still slightly jiggly to the touch.
- Cool and Chill: Remove the cheesecakes from the oven and allow them to cool on the counter for about 20 minutes. Then transfer them to the refrigerator and chill for at least 2 hours to fully set and develop flavor.
- Serve: Before serving, optionally top each mini cheesecake with a dollop of whipped cream and a sprinkle of crushed pistachios for added texture and flavor.
Notes
- You can substitute chocolate cookie crumbs for the crust to add a richer flavor contrast.
- These mini cheesecakes can be made a day ahead and stored covered in the refrigerator until ready to serve.
- Ensure the coffee used is strong and cooled to maintain the cheesecake texture and avoid cooking the egg in the batter prematurely.
- Use room temperature cream cheese for a smoother batter without lumps.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 12 g
- Sodium: 170 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
