Passionfruit Drip Mini Cheesecakes are vibrant, elegant, and perfectly portioned desserts that combine the tangy brightness of passionfruit with the rich, creamy texture of classic cheesecake. With a buttery graham cracker base and a glossy passionfruit topping, these mini treats are as impressive as they are irresistible.
Why You’ll Love This Recipe
These mini cheesecakes strike the perfect balance between rich and refreshing. The smooth cheesecake filling is enhanced with tart passionfruit and lightened by a silky sour cream finish, while the passionfruit drip adds a tropical zing and visual flair. They’re ideal for parties, brunches, or anytime you want a dessert that’s both stunning and easy to serve.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
graham cracker crumbs
granulated sugar
unsalted butter, melted
For the Cheesecake Filling:
cream cheese, softened
granulated sugar
vanilla extract
large eggs
passionfruit puree
sour cream
For the Passionfruit Drip:
passionfruit puree
granulated sugar
cornstarch
water
directions
Step 1: Preheat and Prepare the Crust
Preheat the oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners.
In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
Divide the mixture evenly among the muffin cups and press firmly to form a crust.
Bake for 5 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add vanilla extract and beat until combined.
Add eggs one at a time, beating well after each addition.
Mix in the sour cream and passionfruit puree until fully incorporated.
Step 3: Assemble and Bake
Divide the filling evenly over the pre-baked crusts.
Bake for 18–20 minutes, or until the centers are just set and no longer jiggly.
Cool in the pan, then refrigerate for at least 2 hours (or overnight) to fully set.
Step 4: Prepare the Passionfruit Drip
In a small saucepan, combine passionfruit puree and granulated sugar.
In a separate small bowl, dissolve cornstarch in water and stir into the saucepan.
Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy (about 2–3 minutes).
Let cool slightly before using.
Step 5: Finish and Serve
Spoon or drizzle the passionfruit topping over each cheesecake just before serving.
Optionally garnish with passionfruit seeds, mint leaves, or a dollop of whipped cream.
Servings and timing
This recipe yields 12 mini cheesecakes.
Prep time: 25 minutes
Cook time: 25 minutes
Chill time: 2 hours
Total time: About 3 hours
Variations
Tropical Blend: Add a touch of mango or pineapple puree to the cheesecake filling.
Coconut Base: Use crushed coconut cookies instead of graham crackers for the crust.
Spiced Crust: Add a pinch of cinnamon or ginger to the crust mixture for warmth.
Citrus Twist: Replace some of the passionfruit puree with orange or lime juice for a layered citrus flavor.
No-Bake Option: Skip baking and chill a no-bake cheesecake mixture over a chilled crust, adjusting the filling ingredients accordingly.
storage/reheating
Store mini cheesecakes in an airtight container in the refrigerator for up to 4 days.
To freeze, wrap each cheesecake individually and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
Do not reheat—these are meant to be served chilled.
FAQs
Can I use canned or frozen passionfruit puree?
Yes, both canned and frozen puree work well. Just ensure it’s 100% puree with no added sugar or flavoring.
Can I make these cheesecakes ahead of time?
Absolutely. They can be made a day or two in advance and stored in the refrigerator.
What if I don’t have a muffin tin?
You can use mini tart pans or ramekins, adjusting baking time as needed.
Can I use another fruit for the topping?
Yes, mango, raspberry, or berry compote are great alternatives.
Is sour cream necessary?
It helps create a smooth, tangy filling, but you can substitute with full-fat Greek yogurt.
How do I know when they’re done baking?
The centers should be just set—slightly firm with a bit of give, but not liquid.
Can I skip the drip?
Yes, though the passionfruit drip adds both flavor and visual appeal.
Why did my cheesecake crack?
Overbaking or rapid cooling can cause cracks. Allow to cool gradually and avoid overmixing the batter.
Can I make this into a full-size cheesecake?
Yes, double the filling and crust ingredients for a 9-inch cheesecake and bake for 45–50 minutes.
How can I make them look more decorative?
Top with passionfruit seeds, fresh fruit, mint sprigs, or edible flowers for a polished finish.
Conclusion
Passionfruit Drip Mini Cheesecakes are a delightful fusion of tropical tang and creamy indulgence, wrapped up in a personal-sized dessert. Their vibrant flavor, silky texture, and eye-catching presentation make them a standout at any event. Whether you’re entertaining or simply treating yourself, these cheesecakes are a refreshing and elegant choice.
Passionfruit Drip Mini Cheesecakes
- Total Time: 2 hours 45 minutes (including chilling)
- Yield: 12 mini cheesecakes
- Diet: Vegetarian
Description
These Passionfruit Drip Mini Cheesecakes are a tropical twist on classic cheesecake, combining a creamy filling with a tangy passionfruit glaze. Perfectly portioned and beautifully topped, they’re an elegant dessert ideal for parties or summer indulgence.
Ingredients
For the Crust:
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1 cup graham cracker crumbs
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2 tablespoons granulated sugar
-
4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
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8 oz cream cheese, softened
-
1/3 cup granulated sugar
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1 teaspoon vanilla extract
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2 large eggs
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1/4 cup passionfruit puree
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1/4 cup sour cream
For the Passionfruit Drip:
-
1/2 cup passionfruit puree
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2 tablespoons granulated sugar
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1 teaspoon cornstarch
-
1 tablespoon water
Instructions
Step 1: Prepare the Crust
-
Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.
-
Mix graham cracker crumbs, sugar, and melted butter.
-
Press mixture into liners to form the base.
-
Bake for 5 minutes, then cool.
Step 2: Make the Cheesecake Filling
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Beat cream cheese and sugar until smooth.
-
Add vanilla and eggs one at a time, mixing well.
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Mix in sour cream and passionfruit puree.
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Divide evenly over crusts and bake 18–20 minutes, until just set.
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Cool completely and refrigerate for at least 2 hours.
Step 3: Prepare the Passionfruit Drip
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In a small saucepan, combine passionfruit puree and sugar.
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Dissolve cornstarch in water and stir into puree.
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Cook over medium heat until thickened.
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Cool slightly before spooning over chilled cheesecakes.
Step 4: Serve
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Garnish with edible flowers, mint, or extra passionfruit seeds if desired.
Notes
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Use fresh or frozen passionfruit puree.
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Chill cheesecakes overnight for best texture.
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Silicone liners help with easy removal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American