Mini Pistachio Cheesecakes
Mini Pistachio Cheesecakes are the perfect little treat for pistachio lovers - creamy, nutty, and beautifully indulgent in every bite. With their smooth cheesecake filling, buttery biscuit base, and delicate pistachio flavour, these elegant mini desserts are ideal for dinner parties, afternoon tea, or a spring and summer dessert table. Finished with a sprinkle of chopped pistachios for extra crunch, they’re small in size but big on flavour.
Prep time 2 mins
Chilling 4&1/2 hours
Makes 6
Equipment:
Ingredients:
Base
150g digestive biscuits
90g unsalted butter, melted
Filling
100g pistachio spread
250ml double cream
100g soft cream cheese
100g mascarpone cheese
3-4 tbsp icing sugar
1 teaspoon gelatine powder
To finish
50g white choc chips
1 digestive biscuit, crumbs
Pistachios, crushed
Method:
1. Reduce the biscuits to crumbs then mix with the melted butter.
2. Divide the biscuits mixture between the bases of a 6 hole mini sandwich tin and press it down with a spoon. Transfer to the fridge for 30 mins.
3. Add the double cream to a large mixing bowl and whisk for a few mins. Add the mascarpone, cream cheese, pistachio spread and sugar and mix until combined. Fold in the gelatine, previously prepared following the instructions on the packaging.
4. Pour the mixture over the cheesecakes bases.
5. Transfer to the fridge to set for at least 4 hours.
6. Gently remove from the tin.
7. Melt some white chocolate over bain-marie and drizzle over the cheesecakes. Sprinkle with digestive crumbs and crushed pistachios to decorate.
8. Serve and enjoy!