Description
Indulge in the exotic flavors of dragon fruit with these delightful No-Bake Dragon Fruit Mini Cheesecakes. Creamy, fruity, and visually stunning, these mini cheesecakes are perfect for a tropical-inspired dessert.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Filling:
- 12 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 1 cup dragon fruit puree (pink-fleshed for best color)
- 1/2 cup diced dragon fruit, for garnish
- Mint leaves, for garnish (optional)
Instructions
- Prepare the Crust: In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press mixture into lined muffin cups or mini cheesecake mold. Refrigerate.
- Make the Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream until stiff peaks form. Fold into cream cheese. Add dragon fruit puree and mix.
- Assemble: Spoon or pipe the mixture over the chilled crusts. Refrigerate for at least 4 hours.
- Garnish: Top with diced dragon fruit and mint leaves before serving.
Notes
- You can use Oreo crumbs for a chocolatey variation.
- If fresh dragon fruit is unavailable, use thawed and drained frozen puree.
- Cheesecakes can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 260
- Sugar: 14 g
- Sodium: 140 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
