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Pistachio Coffee Mini Cheesecake Squares – No Bake & Elegant

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Creamy, espresso-infused mini cheesecakes with a pistachio-graham crust and optional toppings — rich, nutty, and ideal for elegant occasions.

Ingredients

Scale

Crust:

  • ½ cup pistachios, finely ground

  • ¾ cup graham cracker crumbs

  • 2 tbsp sugar

  • 4 tbsp melted butter

Filling:

  • 16 oz cream cheese, softened

  • ⅔ cup sugar

  • 2 eggs

  • ½ cup sour cream

  • 2 tbsp strong brewed espresso (cooled)

  • 1 tsp vanilla extract

Toppings (Optional):

  • Crushed pistachios

  • Whipped cream

  • Chocolate shavings

Instructions

  • Preheat oven to 325°F and line a muffin tin with paper liners.

  • Mix crust ingredients. Press 1½ tbsp into each liner and bake for 6 minutes.

  • Beat cream cheese and sugar until smooth. Add eggs, one at a time. Mix in sour cream, espresso, and vanilla.

  • Divide filling among cups. Bake 18–22 minutes.

  • Cool in oven 10 minutes, then refrigerate 3 hours or overnight.

  • Top with whipped cream and pistachios before serving (optional).

Notes

  • Use Greek yogurt instead of sour cream

  • Instant espresso powder works in place of brewed

  • Freeze well for up to 2 months

Find it online: https://foodemily.com/pistachio-coffee-mini-cheesecake-squares-no-bake-elegant/