There’s something truly special about desserts that come in mini form—maybe it’s the way they feel just a little more personal, or how they seem to bring a sense of celebration even to an ordinary day. These Mini Pistachio Coffee Cheesecakes are no exception. They’re bite-sized pieces of joy that blend the creamy richness of cheesecake with the nutty flavor of pistachios and a cozy hit of coffee that lingers like a warm hug on a chilly afternoon.

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This recipe was born out of a love for quiet coffee moments—the kind where you wrap your hands around a warm mug and steal a peaceful minute just for yourself. Pistachios, with their earthy, slightly sweet flavor, feel like a luxurious addition. Combined, these two ingredients make magic. They feel fancy, but not fussy. Perfect for dinner parties, cozy brunches, or even as a sweet treat to keep stashed in the fridge for those “just because” cravings.

Whether you’re a die-hard cheesecake lover or someone just getting started in the kitchen, these minis are a sweet little adventure worth taking. And once you take your first bite, I promise—these won’t be the last batch you make.

Why You’ll Love This Recipe:

Perfectly portioned for individual servings—no slicing required!
A dreamy combo of creamy cheesecake, nutty pistachio, and deep coffee flavor.
Easy to make with no water bath needed.
Great for entertaining or gifting.
They freeze beautifully, so you can save some for later (if they last that long!).

INGREDIENTS YOU’LL NEED:

For the base:

150g digestive biscuits
60g unsalted butter, melted

For the cheesecake filling:

280g full-fat cream cheese
80g caster sugar
1 tsp vanilla extract
2 tsp instant coffee granules
2 tbsp hot water
1 large egg
60g pistachio paste

For the topping:

150ml double cream
1 tbsp icing sugar
2 tbsp pistachios, chopped

HOW TO MAKE MINI PISTACHIO COFFEE CHEESECAKES:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prepare the muffin tin.
Line a 12-hole muffin tin with cupcake liners. This will make removing the cheesecakes easy and help them keep their shape.

Step 2: Make the biscuit base.
Crush your digestive biscuits into fine crumbs. You can blitz them in a food processor or pop them in a sealed bag and give them a good bash with a rolling pin (a little kitchen therapy never hurts). Mix the crumbs with the melted butter until well combined. Press a spoonful into the base of each cupcake liner, pressing down firmly with the back of a spoon. Pop the tin in the fridge while you make the filling.

Step 3: Mix the coffee.
Dissolve the instant coffee in hot water and let it cool slightly. This step gives the cheesecake a beautiful depth of flavor, like a little coffeehouse in every bite.

Step 4: Make the cheesecake filling.
In a mixing bowl, beat the cream cheese and caster sugar until smooth and creamy. Add in the vanilla extract, egg, coffee mixture, and pistachio paste. Beat everything together until fully combined. The batter will be luscious and pale with a hint of green from the pistachios.

Step 5: Fill and bake.
Spoon the filling evenly over the chilled biscuit bases. Bake in a preheated oven at 140°C (fan) for about 18–20 minutes, or until the edges are set but the center still has a slight wobble. Don’t worry—that little wobble is what makes them silky smooth. Let them cool in the tin before transferring to the fridge to chill for at least 4 hours, or overnight for best results.

Step 6: Whip up the topping.
Whip the double cream with icing sugar until soft peaks form. Pipe or spoon a dollop onto each chilled cheesecake, and sprinkle with chopped pistachios. It’s the little extra touch that makes these look bakery-worthy.

HELPFUL TIPS:

Use full-fat cream cheese for that rich, creamy texture. Low-fat just doesn’t cut it here.
Make sure your ingredients are at room temperature before mixing—this helps everything blend smoothly and avoids lumps.
Chill time is key! Giving the cheesecakes plenty of time in the fridge helps them set perfectly and makes them easier to peel from the liners.
For a stronger coffee flavor, you can add a touch more coffee granules—but start small and taste as you go.

DETAILS:

Prep Time: 25 minutes
Cook Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 45 minutes
Yield: 12 mini cheesecakes
Category: Dessert
Method: Baking
Cuisine: British-inspired
Diet: Vegetarian

NOTES:

These little cheesecakes are an elegant twist on a classic dessert. You can switch up the nuts if you like—hazelnut paste or almond butter would both be lovely, but there’s something extra special about pistachio and coffee together.

NUTRITIONAL INFORMATION:

Per mini cheesecake (approximate):

Calories: 240
Fat: 17g
Carbohydrates: 18g
Sugar: 12g
Protein: 4g
Fiber: 1g

FREQUENTLY ASKED QUESTIONS:

Can I make these ahead of time?
Absolutely! These cheesecakes can be made a day or two in advance. Just keep them chilled until you’re ready to serve.

Can I freeze them?
Yes! Once chilled and set, you can freeze them without the cream topping. Just defrost in the fridge overnight and top fresh before serving.

Do I need a food processor for the base?
Not at all. A rolling pin and a ziplock bag will do just fine.

STORAGE INSTRUCTIONS:

Store the mini cheesecakes in an airtight container in the fridge for up to 5 days. If you’re not eating them all at once (kudos for the self-control), they also freeze well for up to 2 months. Just skip the cream topping until you’re ready to serve.

Related Recipes

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CONCLUSION

Mini Pistachio Coffee Cheesecakes are the kind of dessert that feels both luxurious and comforting. They’re perfect for those times when you want to impress without the stress, or when you simply want to treat yourself to something a little extra. Whether you share them with friends or savor them solo, every bite is a delicious little escape.