Description
Delightful mini cheesecakes with a creamy filling, crispy graham cracker crust, topped with a glossy dragon fruit layer.
Ingredients
Scale
- 6 graham crackers (crushed)
- 3 tablespoons unsalted butter (melted)
- 2 tablespoons sugar (for crust)
- 8 ounces cream cheese (softened)
- 1 cup heavy cream (chilled)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup dragon fruit (pureed)
- 2 teaspoons gelatin or agar-agar
- 3 tablespoons warm water
Instructions
- Make the crust: combine crushed graham, sugar, melted butter. Press firmly into 12 mini muffin wells or silicone molds until compact and even. Chill for 10-15 minutes.
- Whip the cream: chill the bowl, then whip the heavy cream to soft peaks.
- Smooth filling: beat the softened cream cheese with powdered sugar, vanilla, and lemon until velvety. Gently fold in the whipped cream. Spoon into the chilled crusts, filling to about ¾ full. Chill for 30 minutes.
- Dragon fruit layer: bloom gelatin (or agar) in warm water, stir until dissolved. Mix into pureed dragon fruit with optional powdered sugar. Cool slightly, then pour over the cheesecakes.
- Chill until set: 1-2 hours until the dragon fruit layer is firm but wobbly. Garnish if desired before serving.
Notes
For best results, do not add hot gelatin directly to cold cream cheese. Store cheesecakes in a single layer for optimal crispness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg