No-Bake Dragon Fruit Mini Cheesecakes Recipe
Introduction
These no-bake dragon fruit mini cheesecakes are a delightful and refreshing treat featuring a creamy filling and vibrant tropical flavors. Perfect for summer gatherings, parties, or a quick, impressive dessert that requires no oven time.
Ingredients
- 1 ½ cups graham crackers, crushed
- 5 tbsp unsalted butter, melted
- 2 tbsp sugar
- 2 cups cream cheese, softened
- 1 cup heavy cream, chilled
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 large dragon fruit, pureed
- 2 tbsp powdered sugar (optional)
- 2 tsp gelatin or agar-agar
- 3 tbsp warm water
- For garnish (optional): fresh dragon fruit cubes, mint leaves, whipped cream
Instructions
- Step 1: Prepare the crust by mixing the crushed graham crackers, melted butter, and sugar until combined. Press the mixture firmly into the bottom of muffin cups or a mini cheesecake pan. Chill in the refrigerator while preparing the filling.
- Step 2: To make the filling, beat the softened cream cheese with powdered sugar, vanilla extract, and lemon juice until smooth. In a separate bowl, whip the chilled heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Step 3: Puree the dragon fruit and dissolve the gelatin or agar-agar in warm water, then mix it into the fruit puree. Stir the puree into the cream cheese filling until evenly combined.
- Step 4: Spoon the cheesecake filling over the chilled crusts, smoothing the tops with a spatula. Refrigerate for at least 4 hours or until fully set.
- Step 5: Before serving, garnish the mini cheesecakes with fresh dragon fruit cubes, mint leaves, or a dollop of whipped cream for an extra touch of freshness.
Tips & Variations
- For best results, chill the cheesecakes overnight to allow flavors to develop and set firmly.
- Customize your cheesecake by swapping the dragon fruit with mango, berries, or add a drizzle of chocolate for variety.
- To make a vegan version, use dairy-free cream cheese and substitute heavy cream with coconut cream.
- If gelatin is not preferred, agar-agar works well as a plant-based alternative.
Storage
Store the mini cheesecakes covered in the refrigerator for up to 3 days. They are best enjoyed chilled. When ready to serve, you can let them sit at room temperature for 10 minutes for easier slicing, but avoid leaving them out too long to maintain texture and freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen dragon fruit for this recipe?
Yes, frozen dragon fruit can be used. Thaw it completely and drain any excess liquid before pureeing to avoid making the filling too watery.
What if I don’t have graham crackers for the crust?
You can substitute graham crackers with digestive biscuits, vanilla wafers, or crushed cookies of your choice to create the crust.
PrintNo-Bake Dragon Fruit Mini Cheesecakes Recipe
Delicious and refreshing mini cheesecakes made with a creamy no-bake filling and vibrant dragon fruit puree. These no-bake dragon fruit mini cheesecakes are perfect for summer, parties, or a quick tropical dessert that requires minimal effort and delivers maximum flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 4 mini cheesecakes 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: International
Ingredients
For the crust:
- 1 ½ cups graham crackers, crushed
- 5 tbsp unsalted butter, melted
- 2 tbsp sugar
For the cheesecake filling:
- 2 cups cream cheese, softened
- 1 cup heavy cream, chilled
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
For the dragon fruit layer:
- 1 large dragon fruit, pureed
- 2 tbsp powdered sugar (optional)
- 2 tsp gelatin or agar-agar
- 3 tbsp warm water
Garnish (optional):
- Fresh dragon fruit cubes
- Mint leaves
- Whipped cream
Instructions
- Prepare the crust: In a bowl, combine the crushed graham crackers, melted butter, and sugar until evenly mixed. Press this mixture firmly into the bottoms of muffin cups or a mini cheesecake pan to form the crust. Chill in the refrigerator to set while preparing the filling.
- Make the filling: Beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light, fluffy filling. Add lemon juice and fold in the dragon fruit puree to achieve a vibrant color and tropical flavor.
- Assemble and chill: Spoon the cheesecake filling evenly over the chilled crusts, smoothing the tops with a spatula. Cover and refrigerate the mini cheesecakes for at least 4 hours, or until fully set and firm to the touch.
- Prepare the dragon fruit layer: Dissolve gelatin or agar-agar in warm water and let it bloom for a few minutes. Gently mix it into the pureed dragon fruit along with optional powdered sugar, ensuring even distribution. Pour or layer this over the set cheesecake filling if a separate layer is desired, or fold into the filling as preferred.
- Garnish and serve: Before serving, optionally top each mini cheesecake with fresh dragon fruit cubes, a few mint leaves, and a dollop of whipped cream for an appealing presentation and extra flavor.
Notes
- Chill overnight for best texture and flavor development.
- Customize by substituting dragon fruit with mango, mixed berries, coconut, or add a drizzle of chocolate for variation.
- For a vegan version, use dairy-free cream cheese and coconut cream, and replace gelatin with agar-agar.
- Make sure to fully chill the cheesecakes to allow the gelatin or agar-agar to set properly for a firm texture.
Keywords: dragon fruit dessert, mini cheesecakes, no-bake dragon fruit mini cheesecakes, tropical dessert, summer dessert
