Pistachio & cocoa mini cheesecakes

Happy May Day! Today I want to share with you some treats that I made last week to celebrate the long-awaited reunion with my friends, who I had not seen since last October 😨 So here what I made: mini pistachio cheesecakes with cocoa cereal crust and topped with cocoa cereal stars (Stelline di cereali al cacao)! They looked cute and they tasted amazing 🤩 If you are wondering why these pistachio cheesecakes don't look super green the answer is that this is the real color of pistachios 😂 I mean, I made pistachio paste from scratch here and even though at the end of the process I couldn't feel my fingernails any more it was totally worth it. Real pistachio flavour is just something else. It's not overly sweet and it pairs super well with cocoa cereal. I think you should try it some day (even with store-bought pistachio paste!). You can check out the recipe in the section below! (I've adapted it from here ) INGREDIENTS: --- COCOA CEREAL CRUST --- 100g Stelline di cereali al cacao 60g melted butter --- FILLING --- 200g ricotta cheese 200g plain yogurt 65g pistachio paste* 50g + 1tsp granulated sugar 96g milk 3g agar agar --- TOPPINGS --- Stelline di cereali al cacao DIRECTIONS: Preheat oven to 350°F (180°C) and prepare your muffin tin with 12 paper (or silicone) cups. Put cocoa cereal (Stelline di cereali al cacao) in a food processor and pulse a few times until the cereal turn into powder. Melt butter in the microwave or in a double boiler on the stove. In a bowl mix together melted butter and Stelline di cereali al cacao powder until you get the consistency of wet sand; press this mixture into the bottom of the muffin cups to create the cheesecake crusts. Bake for about 5 minutes and let it cool at room temperature while preparing the filling. In a metal or glass bowl add ricotta cheese, plain yogurt, pistachio paste and sugar. Mix the ingredients together with an immersion blender until you get a smooth and creamy consistency. Set aside. In a small pot add agar agar and 1 teaspoon of sugar; whisk them together while pouring the milk very slowly. Try to create a cream with no lumps and then put the pot on the stove. Heat up and bring it to a simmer for about 5 minutes. Set aside. Heat the first mixture on a double boiler until you reach the temperature of 45°C (113°F). Then pour the gelatine cream into the mixture and mix it thoroughly with a whisk. Pour the cream on the cereal crust and place in the fridge to rest for at least 3-4 hours. Garnish the surface with Stelline di cereali al cacao. Enjoy :) RECIPE NOTES: If you can't find store-bought pistachio paste or you just want to make your own you can do it like I did: toast 80g pistachios in the oven for about 10 minutes at 150°C (300°F). Let them cool at room temperature. Peal them the best way possible (the more you manage to remove their skin the more your cheesecake will look green-ish 😅). Put all these toasted and pealed nuts in a powerful food processor and blend until the oil starts to separate from the nuts and it turns into a paste. You can avoid baking the crust but in that case I suggest placing them in the freezer for a while to be sure that the crust is set otherwise it might merge with the cheesecake batter. If you can't find star shaped cocoa cereal you can definitely use any kind of cocoa cereal you like! Store in the fridge for 3-4 days. RECIPE CARD: If you make it let me know! :)

Pistachio & cocoa mini cheesecakes
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