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
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4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
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8 oz cream cheese, softened
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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:
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1/2 cup passionfruit puree
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2 tablespoons granulated sugar
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1 teaspoon cornstarch
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1 tablespoon water
Instructions
Step 1: Prepare the Crust
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Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.
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Mix graham cracker crumbs, sugar, and melted butter.
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Press mixture into liners to form the base.
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Bake for 5 minutes, then cool.
Step 2: Make the Cheesecake Filling
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Beat cream cheese and sugar until smooth.
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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