Mini Pistachio and Coffee Cheesecakes with a crunchy pistachio biscuit base, smooth coffee cheesecake filling, and rich chocolate ganache.

Scale

100 grams unsalted butter

75 grams pistachios

150 grams digestive biscuits

2 tablespoons Whittard Guatemala Elephant Ground Coffee

400 grams full-fat cream cheese cold

150 grams icing sugar

1 teaspoon vanilla extract

250 mililitres double cream

75 grams dark chocolate

120 mililitres double cream

25 grams pistachios roughly chopped

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1. Melt the butter in a bowl and set aside.

2. Blitz pistachios and biscuits into crumbs.

3. Mix crumbs with melted butter.

4. Press into a 12-hole mini cake tin and chill.

5. Brew coffee and chill it.

6. Whisk cream cheese, icing sugar, vanilla, and cooled coffee.

7. Whisk double cream to stiff peaks and fold into mixture.

8. Pipe cheesecake mixture over the bases and chill 4 hours.

9. Heat cream and chocolate to make ganache.

10. Remove cheesecakes and top with ganache.

11. Sprinkle chopped pistachios on top and serve.

Chill longer for a firmer texture.

Use strong brewed coffee for best flavor.