Ingredients:
For the Crust:
1½ cups graham cracker crumbs (or digestive biscuit crumbs)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
16 ounces (450g) cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, chilled
1 medium dragon fruit (pitaya), peeled and pureed (about ¾ cup puree)
1 tablespoon lemon juice
For the Topping:
Fresh dragon fruit balls or slices
Whipped cream (optional)
Mint leaves (for garnish)
Directions:
Prepare the Crust:
In a mixing bowl, combine graham cracker crumbs and sugar. Pour in the melted butter and stir until the mixture resembles wet sand.
Spoon about 2 tablespoons of the crumb mixture into each cavity of a 12-cup muffin tin lined with cupcake liners. Press firmly using the back of a spoon to form the crust.
Chill in the refrigerator while preparing the filling.
Make the Whipped Cream:
In a separate bowl, beat the chilled heavy cream until stiff peaks form. Set aside in the refrigerator.
Prepare the Cheesecake Filling:
In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
Add vanilla extract, lemon juice, and dragon fruit puree. Beat until fully combined and the color turns beautifully pink or magenta.
Gently fold the whipped cream into the dragon fruit mixture until smooth and airy.
Assemble the Mini Cheesecakes:
Spoon or pipe the dragon fruit cheesecake mixture over the chilled crusts, filling each cup to the top. Smooth the surfaces with a spatula.
Chill and Set:
Refrigerate the cheesecakes for at least 4 hours, or overnight, until firm and set.
Add Toppings:
Before serving, top each mini cheesecake with a dollop of whipped cream, a few dragon fruit balls or slices, and a mint leaf for a tropical, vibrant finish.
Serve and Enjoy:
Peel away the cupcake liners, serve chilled, and enjoy these creamy, fruity, and stunning mini cheesecakes that are as beautiful as they are delicious!
Nutritional Information:
Prep Time: 25 minutes | Chill Time: 4 hours | Total Time: 4 hours 25 minutes
Kcal: ~320 kcal per mini cheesecake | Servings: 12 mini cheesecake