Mini White Choc raspberry pistachio cheesecakes

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These are so simple to make and delicious too! I forgot about my love of pistachios until I came across this recipe! The only annoying thing about this is the tedious challenge of shelling the pistachios. Next time I will definitely add more of them too to make them more pistachio-ey!

Tip: I found using paper liners rather than silicone much handier to pop them out for display!

The photos of the individual cakes are not great as they were made in a hurry for a party and they were eaten before I had a chance to get the camera out! Always a good sign though when everything is eaten!

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Ingredients

75g butter

100g digestive biscuits

3 tbsp shelled pistachios

100g white chocolate

50ml double cream

1 vanilla pod

Raspberries

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Method

Prepare a muffin tin with cupcake liners.

Crush the biscuits and pistachios, melt the butter and combine. Then add to the cupcake liners.

Melt the chocolate in the cream, add the vanilla and allow to cool.

Put the cream mixture into an icing bag and  pipe onto each biscuit top.

Add a raspberry to each and a sprinkle of pistachios.

Chill till set.

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