Mini Pistachio and Coffee Cheesecakes with crunchy nut base, creamy coffee filling, and dark chocolate ganache.

Scale

For the pistachio biscuit base:

100g unsalted butter

75g pistachios

150g digestive biscuits

For the latte cheesecake filling:

2 tbsp Whittard Guatemala Elephant Ground Coffee

400g full-fat cream cheese (cold)

150g icing sugar

1 tsp vanilla extract

250ml double cream

For the decoration:

75g dark chocolate

120ml double cream

25g pistachios, chopped

Cook Mode Prevent your screen from going dark

1. Melt butter and cool slightly.

2. Blend pistachios and biscuits into fine crumbs.

3. Mix with melted butter and divide between 12-hole mini cake tin.

4. Chill bases while preparing filling.

5. Brew coffee and cool.

6. Whisk cream cheese, sugar, vanilla, and cooled coffee until smooth.

7. Whip double cream to stiff peaks and fold into cheese mixture.

8. Spoon over bases and chill 4+ hours.

9. Heat cream and pour over chopped chocolate to make ganache.

10. Remove cheesecakes, top with ganache, and sprinkle with pistachios.

For a salted caramel twist, add caramel drizzle before serving.

Can be made a day ahead; keep refrigerated until ready to serve.