Little Passionfruit Cheesecakes
Indulge in the tropical bliss of Little Passionfruit Cheesecakes—individual-sized treats bursting with zesty passionfruit flavor. These mini desserts start with a buttery digestive biscuit crust, perfectly balanced by a creamy, tangy filling made from softened cream cheese, sour cream, and luscious passionfruit pulp. Baked to velvety perfection and topped with fresh passionfruit pulp for an extra fruity punch, these cheesecakes are a show-stopping choice for summer gatherings or special occasions. With just 20 minutes of prep time and a beautifully chilled finish, they’re an elegant yet easy dessert that will wow every guest. Perfectly portioned and irresistibly tropical, these cheesecakes are sure to become a new favorite. Serve chilled and let the vibrant passionfruit shine!
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Ingredients
- 150 grams Digestive biscuits (or graham crackers)
- 60 grams Unsalted butter, melted
- 250 grams Cream cheese, softened
- 120 grams Caster sugar
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 100 grams Sour cream
- 80 grams Passionfruit pulp
- 1 tablespoon Icing sugar (for garnish)
- 50 grams Extra passionfruit pulp (for topping)
Directions
Step 1
Preheat your oven to 160°C (320°F). Line a standard 12-hole muffin tin with cupcake liners.
Step 2
Place the digestive biscuits in a food processor and blitz until fine crumbs form. Alternatively, crush them with a rolling pin inside a zip-lock bag.
Step 3
In a small bowl, mix the biscuit crumbs with the melted butter until the mixture resembles wet sand.
Step 4
Divide the mixture evenly among the prepared cupcake liners, pressing down firmly with the back of a spoon to form a base. Set aside.
Step 5
In a large mixing bowl, beat the cream cheese and caster sugar together with an electric mixer until smooth and creamy.
Step 6
Add the vanilla extract, eggs (one at a time), and sour cream to the cream cheese mixture, beating well after each addition.
Step 7
Gently fold in the passionfruit pulp until evenly distributed.
Step 8
Spoon the cream cheese mixture over the prepared biscuit bases, filling each liner just below the rim.
Step 9
Bake in the preheated oven for 20-25 minutes, or until the cheesecakes are set but still slightly jiggly in the center. Remove from the oven and let cool completely in the tin.
Step 10
Chill the cooled cheesecakes in the refrigerator for at least 2 hours, or overnight for best results.
Step 11
Before serving, remove the liners and spoon a little extra passionfruit pulp over each cheesecake. Dust lightly with icing sugar if desired.
Step 12
Serve chilled and enjoy these tropical delights!
Nutrition Facts
| Serving size | (921.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3040.6 |
| Total Fat 193.2g | 0% |
| Saturated Fat 105.4g | 0% |
| Cholesterol 829.8mg | 0% |
| Sodium 1812.6mg | 0% |
| Total Carbohydrate 287.3g | 0% |
| Dietary Fiber 18.9g | 0% |
| Total Sugars 190.7g | |
| Protein 46.1g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 576.3mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 1078.9mg | 0% |
Source of Calories