Mango Passionfruit Cheesecake Minis
Mango Passionfruit Cheesecake Minis are delightful little desserts that burst with tropical flavor. If you love cheesecake and fruit, this recipe is for you! These mini cheesecakes are creamy, sweet, and a perfect treat for any occasion.
Why Make This Recipe
There are many reasons to make Mango Passionfruit Cheesecake Minis. First, they are easy to prepare, and perfect for parties or family gatherings. Second, the combination of mango and passionfruit offers a refreshing taste that will impress your guests. Lastly, these minis are portable, making them great for picnics or potlucks!
How to Make Mango Passionfruit Cheesecake Minis
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1/4 cup mango puree
- 2 tablespoons passionfruit pulp
- 1/2 cup heavy cream, whipped to soft peaks
- 1/4 cup mango puree for topping
- 1/4 cup passionfruit pulp for topping
- 1 teaspoon honey (optional)
- Fresh mango slices or cubes for garnish
- Passionfruit seeds for garnish
- Mint leaves for garnish
Directions:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a bowl, mix the graham cracker crumbs and granulated sugar. Add the melted butter and stir until the mixture looks like wet sand. Divide this mix among the liners and press down firmly. Bake for 8-10 minutes until golden, then let them cool completely.
- In another bowl, beat together the cream cheese, granulated sugar, and powdered sugar until smooth. Add the vanilla, mango puree, and passionfruit pulp, mixing well. Gently fold in the whipped cream.
- Spoon the filling into the cooled crusts, almost to the top. Smooth the surface with a spatula.
- In a small bowl, mix the mango puree, passionfruit pulp, and honey (if using). Drizzle this mixture over the cheesecakes and swirl it with a toothpick to create a marbled effect.
- Cover the cheesecakes and refrigerate for at least 4 hours or overnight to set.
- Before serving, remove the cheesecakes from the liners and garnish with fresh mango, passionfruit seeds, and mint leaves.
How to Serve Mango Passionfruit Cheesecake Minis
Serve the Mango Passionfruit Cheesecake Minis chilled. They make a lovely dessert for warm days. You can place them on a platter for guests to enjoy or keep them in the fridge for easy access.
How to Store Mango Passionfruit Cheesecake Minis
These mini cheesecakes can be stored in the refrigerator. Keep them in an airtight container for up to 5 days. If you want to prepare them ahead of time, they can also be made a day or two before serving.
Tips to Make Mango Passionfruit Cheesecake Minis
- Make sure your cream cheese is softened for easy mixing.
- For added flavor, use fresh mango and passionfruit whenever possible.
- Be gentle when folding in the whipped cream to keep the filling light and airy.
Variation
You can swap out mango and passionfruit for other fruits, like strawberries or blueberries, to create delicious variations of these minis!
FAQs
1. Can I use store-bought mango puree?
Yes, store-bought mango puree works well if you don’t have fresh mangoes.
2. How can I make these cheesecakes gluten-free?
Use gluten-free graham cracker crumbs or crushed nuts for the crust.
3. Can I freeze Mango Passionfruit Cheesecake Minis?
Yes, you can freeze them. Just make sure to wrap them well to prevent freezer burn. Thaw them in the fridge before serving.
Enjoy making and savoring these tasty Mango Passionfruit Cheesecake Minis!
Print
Mango Passionfruit Cheesecake Minis
- Total Time: 240 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful little desserts that burst with tropical flavor, perfect for parties or family gatherings.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1/4 cup mango puree
- 2 tablespoons passionfruit pulp
- 1/2 cup heavy cream, whipped to soft peaks
- 1/4 cup mango puree for topping
- 1/4 cup passionfruit pulp for topping
- 1 teaspoon honey (optional)
- Fresh mango slices or cubes for garnish
- Passionfruit seeds for garnish
- Mint leaves for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a bowl, mix the graham cracker crumbs and granulated sugar. Add the melted butter and stir until the mixture looks like wet sand. Divide this mix among the liners and press down firmly. Bake for 8-10 minutes until golden, then let them cool completely.
- In another bowl, beat together the cream cheese, granulated sugar, and powdered sugar until smooth. Add the vanilla, mango puree, and passionfruit pulp, mixing well. Gently fold in the whipped cream.
- Spoon the filling into the cooled crusts, almost to the top. Smooth the surface with a spatula.
- In a small bowl, mix the mango puree, passionfruit pulp, and honey (if using). Drizzle this mixture over the cheesecakes and swirl it with a toothpick to create a marbled effect.
- Cover the cheesecakes and refrigerate for at least 4 hours or overnight to set.
- Before serving, remove the cheesecakes from the liners and garnish with fresh mango, passionfruit seeds, and mint leaves.
Notes
For added flavor, use fresh mango and passionfruit whenever possible. Make sure your cream cheese is softened for easy mixing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Refrigerating, Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cheesecakes, desserts, tropical, mango, passionfruit, mini desserts