These Passionfruit Drip Mini Cheesecakes are the ultimate bite-sized indulgence. Creamy, velvety cheesecake sits atop a buttery biscuit base, all crowned with a tangy passionfruit drip that’s as beautiful as it is delicious. Each mini cheesecake is a burst of tropical flavor in every bite—trust me, these are going to be your new favorite dessert for any occasion!

Why You’ll Love Passionfruit Drip Mini Cheesecakes

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re baking for a party, a family dinner, or just to treat yourself, these mini cheesecakes are guaranteed to delight. Here’s why it’s a favorite:
Versatile: Perfect for birthdays, holidays, or any casual get-together.
Budget-Friendly: Uses simple ingredients that go a long way.
Quick and Easy: Minimal prep and no complicated steps.
Customizable: Swap passionfruit for other fruits like mango or raspberry.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Passionfruit Drip Mini Cheesecakes

Here’s the magic of these little beauties—they’re made with everyday ingredients but deliver an elevated flavor:
Digestive Biscuits or Graham Crackers: Form the buttery base.
Butter: Holds the crust together and adds flavor.
Cream Cheese: The heart of the cheesecake—smooth and creamy.
Sugar: Sweetens both the crust and filling.
Eggs: Bind the cheesecake filling.
Vanilla Extract: Adds a warm depth of flavor.
Sour Cream or Greek Yoghurt: Ensures a silky smooth texture.
Passionfruit Pulp: The star of the topping, giving a fresh, tangy contrast.
Powdered Sugar: Used for the passionfruit drip for a glossy finish.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
Combine Ingredients: Mix crushed biscuits with melted butter and press into the bottom of each liner to form a firm crust.
Prepare Your Cooking Vessel: In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla and sour cream.
Assemble the Dish: Spoon the cheesecake mixture over the crusts, filling each liner almost to the top.
Cook to Perfection: Bake for 18-20 minutes, or until the centers are just set. Cool completely before chilling for at least 2 hours.
Finishing Touches: Combine passionfruit pulp with powdered sugar to create a glossy drip. Spoon over the chilled cheesecakes.
Serve and Enjoy: Garnish with extra passionfruit seeds or a mint leaf for that extra flair.

Nutrition Facts

Servings: 12
Calories per serving: 240

Preparation Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 2 hours 40 minutes (including chilling time)

How to Serve Passionfruit Drip Mini Cheesecakes

These cheesecakes are gorgeous as they are but can also be dressed up with a dollop of whipped cream or extra fresh passionfruit pulp. Serve chilled for the best flavor and texture.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
Make sure the cream cheese is at room temperature to avoid lumps.
Don’t overbake—slightly jiggly centers are perfect.
Chill thoroughly for at least 2 hours for the best set.
You can prepare the cheesecakes a day ahead and add the passionfruit drip just before serving.
For a sweeter topping, add a touch of honey to the passionfruit pulp.

FAQ’s

1. Can I use frozen passionfruit pulp? Yes, just thaw and drain any excess liquid first.
2. Can I make these cheesecakes gluten-free? Yes, use gluten-free biscuits for the crust.
3. Can I use a different fruit topping? Mango, raspberry, or lemon curd all work beautifully.
4. Can I freeze the mini cheesecakes? Yes, freeze without the topping and add it after thawing.
5. Can I make them without eggs? Use a no-bake cheesecake filling with gelatin instead.
6. Do I need to use a water bath? No, these mini cheesecakes bake evenly without one.
7. Can I make them in a mini tart pan? Absolutely, just adjust the baking time.
8. Can I double the recipe? Yes, but use two muffin tins for best results.
9. How long do they last in the fridge? Up to 4 days in an airtight container.
10. Can I add coconut to the crust? Yes, a little shredded coconut adds a lovely tropical flavor.

CONCLUSION

Passionfruit Drip Mini Cheesecakes are the perfect combination of creamy, sweet, and tangy flavors in a bite-sized treat. Whether you’re serving them at a special occasion or simply indulging at home, they’re guaranteed to impress. Once you try them, they’ll quickly become your signature dessert!

Print