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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Recipe Information
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)
Instructions
Preheat your oven to 160°C (320°F). Line a standard 12-hole muffin tin with cupcake liners.
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.
In a small bowl, mix the biscuit crumbs with the melted butter until the mixture resembles wet sand.
Divide the mixture evenly among the prepared cupcake liners, pressing down firmly with the back of a spoon to form a base. Set aside.
In a large mixing bowl, beat the cream cheese and caster sugar together with an electric mixer until smooth and creamy.
Add the vanilla extract, eggs (one at a time), and sour cream to the cream cheese mixture, beating well after each addition.
Gently fold in the passionfruit pulp until evenly distributed.
Spoon the cream cheese mixture over the prepared biscuit bases, filling each liner just below the rim.
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.
Chill the cooled cheesecakes in the refrigerator for at least 2 hours, or overnight for best results.
Before serving, remove the liners and spoon a little extra passionfruit pulp over each cheesecake. Dust lightly with icing sugar if desired.
Serve chilled and enjoy these tropical delights!
Nutrition Facts
Calories |
381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 227 mg | 10% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 23.9 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 134 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
