Why You’ll Love This Recipe
- Eye-catching presentation: The vibrant color of dragon fruit makes these mini cheesecakes a show-stopper.
- Perfectly portioned: Individual servings mean no messy slicing and perfect portions every time.
- Tropical flavor: Dragon fruit adds a subtle sweetness and an exotic flair.
- Make-ahead dessert: These cheesecakes are best served chilled, making them a great option for preparing in advance.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup dragon fruit puree
For Topping (Optional):
- Sliced dragon fruit
- Whipped cream
- Mint leaves, for garnish
Directions
- Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.
- In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Press about 1 tablespoon of the crumb mixture firmly into the bottom of each muffin liner to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Fold in the dragon fruit puree gently until evenly incorporated.
- Spoon the cheesecake batter over the crusts, filling each liner almost to the top.
- Bake for 20-25 minutes, or until the cheesecakes are set but slightly jiggly in the center.
- Let the cheesecakes cool in the muffin tin for 10 minutes, then transfer them to a wire rack to cool completely.
- Refrigerate for at least 2 hours, or until the cheesecakes are chilled and firm.
- Before serving, optionally top with sliced dragon fruit, whipped cream, and mint leaves.
Servings and Timing
- Servings: Makes 12 mini cheesecakes.
- Prep Time: 20 minutes.
- Cook Time: 25 minutes.
- Chill Time: At least 2 hours.
Variations
- Fruit Swirl: Add a swirl of passion fruit puree or mango puree for extra tropical flavor.
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
- Alternative Toppings: Replace whipped cream with coconut cream or garnish with fresh berries.
Storage/Reheating
- Storage: Store these mini cheesecakes in an airtight container in the refrigerator for up to 4 days.
- Freezing: You can freeze the cheesecakes without toppings for up to 2 months. Thaw overnight in the fridge before serving.
- Reheating: These are best served chilled and do not require reheating.
FAQs
1. Can I use frozen dragon fruit?
Yes, thaw the frozen dragon fruit before pureeing it.
2. How do I make dragon fruit puree?
Simply blend dragon fruit flesh in a blender or food processor until smooth.
3. Can I make this recipe without paper liners?
Yes, use a well-greased muffin tin or silicone molds to prevent sticking.
4. What type of dragon fruit works best?
Both red and white dragon fruit work, but red will give a more vibrant color.
5. Can I use a different crust?
Yes, crushed digestive biscuits or chocolate cookies can be used.
6. Are there substitutions for cream cheese?
Mascarpone cheese can work, but it may alter the texture slightly.
7. Can I use a sugar substitute?
Yes, you can use a sugar substitute like stevia or monk fruit for a low-sugar version.
8. How do I know the cheesecakes are done?
The centers should be slightly jiggly but not liquid when you gently shake the tin.
9. Can I double this recipe?
Absolutely! Simply double the ingredients and bake in batches if needed.
10. What’s the best way to serve these?
Serve chilled with your favorite garnishes for the best flavor and texture.
Conclusion
Dragon Fruit Mini Cheesecakes are a delightful fusion of tropical flavors and creamy decadence, perfect for impressing guests or enjoying as a treat. Their vibrant appearance and luscious taste make them a must-try dessert. Prepare them ahead of time and savor a bite of paradise!
Dragon Fruit Mini Cheesecakes
- Total Time: 2 hours 45 minuteS
- Yield: 12 mini cheesecakes
- Diet: Vegetarian
Description
Dragon Fruit Mini Cheesecakes are vibrant, bite-sized desserts with a creamy cheesecake filling, tropical dragon fruit, and a buttery graham cracker crust. Perfect for parties or special occasions, these tropical treats are as stunning as they are delicious.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- ¼ cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup dragon fruit puree
For Topping (Optional):
- Sliced dragon fruit
- Whipped cream
- Mint leaves
Instructions
- Preheat oven to 325°F (163°C) and line a muffin tin with paper liners.
- Mix graham cracker crumbs, sugar, and melted butter in a small bowl until well combined.
- Press 1 tablespoon of the crumb mixture into the bottom of each muffin liner.
- Beat cream cheese and sugar in a large mixing bowl until smooth and creamy.
- Add eggs one at a time, beating after each addition. Stir in vanilla extract.
- Gently fold in dragon fruit puree until fully incorporated.
- Spoon the batter over the crusts, filling liners nearly to the top.
- Bake for 20-25 minutes until set but slightly jiggly in the center.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Chill in the refrigerator for at least 2 hours.
- Garnish with sliced dragon fruit, whipped cream, and mint leaves if desired before serving.
Notes
- For a gluten-free option, use gluten-free graham crackers.
- Use red dragon fruit for a vibrant color or white dragon fruit for a subtler look.
- These cheesecakes freeze well without toppings for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical