Elegant mini no-bake cheesecakes featuring a crunchy pistachio biscuit base, creamy coffee-infused filling, and a smooth chocolate ganache topping.

100 grams unsalted butter

75 grams pistachios

150 grams digestive biscuits

2 tablespoons ground coffee

400 grams full-fat cream cheese, cold

150 grams icing sugar

1 teaspoon vanilla extract

250 millilitres double cream

75 grams dark chocolate

120 millilitres double cream

25 grams pistachios, roughly chopped

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Melt the butter in a medium bowl and allow it to cool slightly.
Blitz the pistachios and digestive biscuits into fine crumbs, then mix with the melted butter until the texture resembles wet sand.
Divide the mixture into 12 mini cake tin holes, pressing firmly to form an even base. Chill in the refrigerator.
Brew the ground coffee with boiling water for 5 minutes, strain, and let it cool completely.
In a large bowl, whisk cream cheese, icing sugar, vanilla extract, and a few tablespoons of cooled coffee until smooth.
In another bowl, whip the double cream to stiff peaks, then gently fold into the coffee mixture until thick and creamy.
Spoon or pipe the filling over the chilled bases, smooth the tops, and refrigerate for at least 4 hours or overnight.
For the ganache, finely chop the dark chocolate, pour hot cream over it, and stir until smooth and glossy.
Remove the cheesecakes from the tin, spoon ganache over each, and garnish with chopped pistachios.

Substitute pistachios with almonds or hazelnuts for variation.

Use instant coffee dissolved in hot water as a quicker alternative.

Graham crackers or similar biscuits can replace digestive biscuits.

Chill overnight for best texture and flavor development.

Store in an airtight container in the refrigerator for up to 3 days.

Freeze without ganache for longer storage and thaw overnight before serving.