Mini Pistachio Coffee Cheesecakes (Print Version)

# Ingredients:

→ Pistachio Base

01 - 100g unsalted butter, at room temperature
02 - 75g shelled pistachios
03 - 150g digestive biscuits

→ Coffee Cheesecake Layer

04 - 2 tablespoons Whittard Guatemala Elephant Ground Coffee
05 - 400g cold full-fat cream cheese
06 - 150g icing sugar
07 - 1 teaspoon pure vanilla extract
08 - 250ml double cream

→ Chocolate Topping

09 - 75g quality dark chocolate
10 - 120ml double cream
11 - 25g pistachios, roughly chopped for garnish

# Instructions:

01 - Start by melting the butter in the microwave for 30-60 seconds until completely liquid. While it cools, blitz your pistachios and digestive biscuits in a food processor until you get fine crumbs. Mix these with your melted butter until well combined.
02 - Divide your pistachio-biscuit mixture between a 12-hole loose-based mini cake tin. No need to grease it! Use a small jar or ramekin to press down firmly, creating a compact base. Pop in the fridge while you work on the filling.
03 - Brew your coffee by adding 200ml boiling water to the coffee grounds in a cafetiere. Let it steep for 5 minutes, then press and chill. If you don't have a cafetiere, simply strain through a fine sieve after brewing.
04 - Whisk together the cold cream cheese, icing sugar, vanilla, and 4 tablespoons of your chilled coffee until just combined - be careful not to overmix! In a separate bowl, whip the double cream until stiff peaks form (about 4-5 minutes). Gently fold this into your coffee cream cheese mixture.
05 - Layer your coffee cheesecake mixture over each chilled base, smoothing the tops. Refrigerate for at least 4 hours or overnight for the best results.
06 - Finely chop the dark chocolate and place in a bowl with the cream. Microwave for 60 seconds, then stir until smooth and glossy. If it's too thick, add an extra spoonful of cream.
07 - Carefully remove the cheesecakes from their tins, smoothing the sides with an icing spatula if needed. Pour the ganache over each cheesecake, letting it drip down the sides. Finish with a sprinkle of chopped pistachios.

# Notes:

01 - These elegant mini cheesecakes are perfect for parties, dinner gatherings, or any special occasion
02 - The Whittard Guatemala Elephant Coffee adds wonderful notes of dark chocolate and citrus orange
03 - Can be made ahead and stored in the fridge overnight

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