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No-Bake Dragon Fruit Mini Cheesecakes Recipe

No-Bake Dragon Fruit Mini Cheesecakes Recipe
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★★★★★

4.7 from 21 reviews

These No-Bake Dragon Fruit Mini Cheesecakes are a vibrant and refreshing tropical dessert featuring a creamy cheesecake filling infused with dragon fruit purée atop a crunchy graham cracker crust. Perfectly portioned into mini servings, they require no baking and are set in the refrigerator for an easy, elegant treat with a stunning pink hue and a burst of exotic flavor.

Ingredients

Scale

For the Crust:

  • 1 cup graham cracker crumbs (or digestive biscuit crumbs)
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon sugar

For the Cheesecake Filling:

  • 12 oz (340 g) cream cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 2 teaspoons powdered gelatin
  • 2 tablespoons warm water
  • ¾ cup dragon fruit purée (pink pitaya, fresh or frozen and thawed)

For the Topping:

  • Fresh dragon fruit balls or cubes
  • Whipped cream (optional)
  • Mint leaves for garnish

Instructions

  1. Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and have a sandy texture. Spoon about 1½ tablespoons of the mixture into each muffin cup lined with paper liners or silicone molds. Press firmly with the back of a spoon to form the base. Refrigerate while preparing the filling.
  2. Make the Cheesecake Filling: In a small bowl, dissolve gelatin in warm water and set aside to bloom. In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add vanilla extract and dragon fruit purée, and continue mixing until fully combined and vibrant in color.
  3. Whip the Cream: In a separate bowl, whip the chilled heavy cream until soft peaks form. Stir the bloomed gelatin into the cream cheese mixture, then gently fold in the whipped cream until the mixture is smooth and airy.
  4. Assemble the Mini Cheesecakes: Spoon or pipe the filling evenly over each prepared crust. Smooth the tops with a spatula. Refrigerate for at least 4–6 hours, or overnight, until fully set and firm.
  5. Decorate: Once chilled, remove the cheesecakes from the molds. Top each mini cheesecake with small cubes or balls of fresh dragon fruit. Add a swirl of whipped cream and a mint leaf for a beautiful tropical finish.
  6. Serve: Serve chilled for a creamy, refreshing dessert with a burst of color and flavor from the dragon fruit.

Notes

  • Use fresh or frozen dragon fruit purée; if using frozen, ensure it is fully thawed before use.
  • Make sure the cream cheese is softened to room temperature for easier mixing and a smooth filling.
  • If you don’t have graham crackers, digestive biscuits or any similar slightly sweet biscuits can be substituted.
  • Chilling time is essential for the cheesecake to properly set and firm up; avoid skipping or shortening this time.
  • To make gelatin vegetarian-friendly, substitute with agar agar, adjusting quantities accordingly.
  • For easier removal, use silicone molds or line muffin tins with paper liners.
  • The mini size makes these perfect for parties, portion control, and impressive presentation.

Nutrition

Keywords: No Bake Cheesecake, Dragon Fruit Dessert, Mini Cheesecakes, Tropical Treats, Vibrant Desserts

Find it online: https://maicook.com/no-bake-dragon-fruit-mini-cheesecakes-recipe/