Indulge in these creamy, rich mini cheesecakes infused with bold coffee flavors, a buttery chocolate crust, and a luscious chocolate ganache topping. Garnished with crunchy pistachios, they are the perfect balance of elegance and decadence—no baking required!
Ingredients
For the Crust:
- 1 ½ cups chocolate graham cracker crumbs
- ¼ cup unsalted butter, melted
- 1 tbsp granulated sugar
For the Coffee Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp instant espresso powder dissolved in 2 tbsp hot water
- ½ cup heavy cream, whipped
For the Chocolate Ganache:
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
For the Topping:
- ¼ cup crushed pistachios
- A sprinkle of cocoa powder (optional)
Instructions
-
Prepare the Crust:
- In a bowl, combine chocolate graham cracker crumbs, melted butter, and sugar.
- Press the mixture firmly into the base of mini cheesecake molds or a muffin tin lined with parchment cups.
- Chill in the refrigerator for 15 minutes.
-
Make the Coffee Cheesecake Filling:
- In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Stir in the dissolved espresso until well combined.
- Gently fold in whipped heavy cream until the mixture is light and fluffy.
- Spoon the filling over the crusts, smoothing the tops.
- Refrigerate for at least 4 hours or until set.
-
Prepare the Ganache:
- Heat heavy cream in a small saucepan until hot but not boiling.
- Pour over chocolate chips and let sit for a minute. Stir until smooth.
- Allow to cool slightly, then pour over the chilled cheesecakes.
-
Garnish & Serve:
- Sprinkle crushed pistachios on top and dust with cocoa powder if desired.
- Chill for another 30 minutes before serving.
Notes
- Baking Tips: Although this is a no-bake recipe, make sure to let the cheesecakes chill completely for the best texture.
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Variations: Try swapping pistachios for toasted hazelnuts or almonds for a different nutty flavor.
Helpful Tips
- Ensure a Firm Crust: Press the crust mixture firmly into the molds using the back of a spoon to prevent crumbling when unmolding.
- Whip the Cream Properly: For a light and airy filling, whip the heavy cream until soft peaks form before folding it into the cream cheese mixture.
- Chilling is Key: Let the cheesecakes chill for at least 4 hours, but overnight is even better for a firmer texture.
- Easy Removal: If using a muffin tin, line it with parchment or silicone liners for effortless removal. If using cheesecake molds, run a warm knife around the edges before releasing.
Substitutions and Variations
- Crust: Swap chocolate graham crackers for Oreos or digestive biscuits for a slightly different base.
- Dairy-Free Option: Use dairy-free cream cheese and coconut whipped cream to make this recipe vegan.
- Nut-Free Alternative: Replace pistachios with crushed chocolate chips, toffee bits, or cocoa nibs.
- Flavor Boost: Add a dash of cinnamon or cardamom to the coffee cheesecake filling for extra depth.
- Extra Indulgence: Drizzle caramel sauce over the ganache for a richer, more decadent finish.
Frequently Asked Questions
Q: Can I make these cheesecakes ahead of time?
A: Yes! These mini cheesecakes can be made up to 3 days in advance. Store them in an airtight container in the fridge until ready to serve.
Q: Can I freeze them?
A: Absolutely! Freeze them without the ganache in an airtight container for up to 1 month. Thaw in the fridge overnight, then add the ganache before serving.
Q: What can I use instead of instant espresso powder?
A: You can substitute strong brewed coffee (reduce any extra liquid slightly) or use coffee extract for an even more concentrated flavor.
Q: Can I make this in a full-size cheesecake pan?
A: Yes! Use a 7-inch springform pan, press the crust evenly, and double the filling amount. Allow extra chilling time (at least 6 hours).
Q: How do I prevent the ganache from becoming too thick?
A: If the ganache thickens too much before pouring, warm it gently in the microwave in 10-second intervals and stir until smooth.
Ingredients
Equipment
Method
- Prepare the Crust:
- In a bowl, combine chocolate graham cracker crumbs, melted butter, and sugar.
- Press the mixture firmly into the base of mini cheesecake molds or a muffin tin lined with parchment cups.
- Chill in the refrigerator for 15 minutes.
- Make the Coffee Cheesecake Filling:
- In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Stir in the dissolved espresso until well combined.
- Gently fold in whipped heavy cream until the mixture is light and fluffy.
- Spoon the filling over the crusts, smoothing the tops.
- Refrigerate for at least 4 hours or until set.
- Prepare the Ganache:
- Heat heavy cream in a small saucepan until hot but not boiling.
- Pour over chocolate chips and let sit for a minute. Stir until smooth.
- Allow to cool slightly, then pour over the chilled cheesecakes.
- Garnish & Serve:
- Sprinkle crushed pistachios on top and dust with cocoa powder if desired.
- Chill for another 30 minutes before serving.
Notes
- Baking Tips: Although this is a no-bake recipe, make sure to let the cheesecakes chill completely for the best texture.
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Variations: Try swapping pistachios for toasted hazelnuts or almonds for a different nutty flavor.
More Relevant Recipes
If you love this No-Bake Fantasy Coffee Pistachio Mini Cheesecakes recipe, check out these similar delicious creations:
- Mini Pistachio Coffee Cheesecakes – A delightful combination of coffee and pistachio in a mini cheesecake form.
- Pistachio Cheesecake by Pies & Tacos – A rich and creamy pistachio-flavored cheesecake with a crunchy base.
- Pistachio Cheesecake Recipe by The Cooking Foodie – A decadent take on pistachio cheesecake with an irresistible texture.