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No-Bake Fantasy Coffee Pistachio Mini Cheesecakes

Prep Time 20 minutes
Chill Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings: 4
Calories: 280

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

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Mini cheesecake molds or muffin tin
  • Spatula
  • Small saucepan

Method
 

  1. Prepare the Crust:
  2. In a bowl, combine chocolate graham cracker crumbs, melted butter, and sugar.
  3. Press the mixture firmly into the base of mini cheesecake molds or a muffin tin lined with parchment cups.
  4. Chill in the refrigerator for 15 minutes.
  5. Make the Coffee Cheesecake Filling:
  6. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
  7. Stir in the dissolved espresso until well combined.
  8. Gently fold in whipped heavy cream until the mixture is light and fluffy.
  9. Spoon the filling over the crusts, smoothing the tops.
  10. Refrigerate for at least 4 hours or until set.
  11. Prepare the Ganache:
  12. Heat heavy cream in a small saucepan until hot but not boiling.
  13. Pour over chocolate chips and let sit for a minute. Stir until smooth.
  14. Allow to cool slightly, then pour over the chilled cheesecakes.
  15. Garnish & Serve:
  16. Sprinkle crushed pistachios on top and dust with cocoa powder if desired.
  17. 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.