Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • ½ cup (120ml) heavy cream
  • 2 tablespoons instant coffee granules
  • 1 teaspoon vanilla extract
  • ½ cup (50g) shelled, unsalted pistachios, chopped

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press evenly into the bottom of each muffin liner.
  2. Bake crusts at 350°F (175°C) for 5 minutes (optional). Let cool.
  3. Beat softened cream cheese and sugar until smooth.
  4. Beat in eggs one at a time, mixing until just combined.
  5. Stir in heavy cream, coffee mixture, and vanilla extract.
  6. Gently fold in chopped pistachios.
  7. Spoon filling evenly into muffin liners.
  8. Bake at 325°F (160°C) for 20-25 minutes.
  9. Cool in oven for 1 hour, then chill in refrigerator for at least 1 hour.
  10. Garnish with whipped cream, pistachios, and chocolate shavings (optional).