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Mini Passionfruit Cheesecakes

These mini passionfruit cheesecakes combine creamy condensed milk with tropical passionfruit, creating an artisanal dessert that’s easy to make and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert, Sweet Treat
Cuisine: Fusion, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons sugar
For the filling
  • 16 oz cream cheese, softened Room temperature for best results.
  • 1 cup sweetened condensed milk
  • 1/2 cup sour cream
  • 1/2 cup fresh passionfruit pulp (about 4-5 passionfruits) Fresh is preferable for brightness.
  • 2 large eggs
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
  3. Press the mixture firmly into the bottom of a muffin tin lined with paper liners, creating a crust.
  4. Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let cool.
Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth.
  2. Add the sweetened condensed milk, sour cream, passionfruit pulp, eggs, and vanilla extract. Mix until fully combined and smooth.
  3. Pour the filling over the cooled crusts, filling each cup about 3/4 full.
  4. Bake for 20-25 minutes, or until the edges are set but the center is slightly jiggly.
  5. Turn off the oven and leave the cheesecakes inside for an additional 10 minutes.
  6. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours before serving.

Notes

Serve chilled, garnished with passionfruit pulp, lime zest, or powdered sugar. For a visual appeal, consider adding edible flowers.