If you’re looking to impress with a bright, tangy, and creamy dessert, these Passionfruit Drip Mini Cheesecakes are a showstopper. Individually portioned for convenience and style, each mini cheesecake features a smooth, velvety filling topped with a glossy passionfruit glaze that gently drips down the sides, delivering a burst of tropical flavor with every bite.
Perfect for weddings, birthdays, afternoon teas, or anytime you want a tropical twist on classic cheesecake.
Why You’ll Love These Mini Cheesecakes
- Gorgeous individual servings with elegant passionfruit drip
- Tangy and creamy cheesecake balanced by sweet and tart passionfruit topping
- Easy to make in muffin tins or silicone molds
- Make ahead and store in the fridge for convenience
- Perfectly portioned for parties, minimizing mess and maximizing presentation
Ingredients
For the Crust:
- 1½ cups digestive biscuits or graham cracker crumbs
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
For the Passionfruit Drip Glaze:
- ½ cup passionfruit pulp (fresh or canned)
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
1. Prepare the Crust
Preheat oven to 325°F (160°C). Combine biscuit crumbs and melted butter in a bowl. Press about 1 tablespoon of mixture firmly into the bottom of each muffin cup lined with paper liners or silicone molds.
2. Make the Cheesecake Filling
Beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until fully combined.
3. Fill the Muffin Cups
Spoon cheesecake filling over the crust in each cup, filling about ¾ full.
4. Bake
Bake for 18–20 minutes until the edges are set and centers slightly jiggle. Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
5. Prepare the Passionfruit Drip Glaze
In a small saucepan, whisk together passionfruit pulp, sugar, cornstarch, and water. Cook over medium heat, stirring constantly until thickened and glossy (about 3–5 minutes). Remove from heat and cool slightly.
6. Add the Passionfruit Drip
Spoon the glaze over each chilled mini cheesecake, allowing it to drip down the sides. Refrigerate again until ready to serve.
Tips for Success
- Use fresh passionfruit pulp for the best flavor, or high-quality canned pulp
- Make sure cheesecakes are fully chilled before adding glaze to avoid melting
- For a smoother crust, pulse crumbs in a food processor before mixing
