Introduction

These No-Bake Dragon Fruit Mini Cheesecakes are a vibrant and refreshing dessert perfect for any occasion. With a creamy filling and a sweet, crunchy crust, they showcase exotic dragon fruit in a deliciously simple way. Plus, no oven needed—making them easy and fun to prepare.

A small round dessert with three distinct layers sits on a white plate on a white marbled surface. The bottom layer is a crumbly golden brown crust, the middle layer is thick and creamy white with scattered small black seeds, and the top layer is a smooth, vibrant pink with similar small black seeds. On top of the dessert is a dollop of white whipped cream, garnished with a few fresh green mint leaves and a red raspberry. In the background, another plate holds a similar dessert topped with slices of bright pink dragon fruit and more fresh mint leaves, while a few raspberries and mint leaves are scattered on the surface nearby. Photo taken with an iphone --ar 4:5 --v 7

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
Garnish options: fresh dragon fruit cubes, mint leaves, whipped cream

Instructions

Step 1: Prepare the crust by combining crushed graham crackers, melted butter, and sugar in a bowl. Press the mixture firmly into the bottoms of muffin cups or a mini cheesecake pan. Chill in the refrigerator while you prepare the filling.
Step 2: In a small bowl, sprinkle gelatin or agar-agar over the warm water and let it bloom for a few minutes. Gently warm if needed to dissolve fully.
Step 3: Beat the cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy.
Step 4: Whip the heavy cream until stiff peaks form, then fold it gently into the cream cheese mixture to keep it light and airy.
Step 5: Stir the pureed dragon fruit and dissolved gelatin mixture into the cheesecake filling. Add the optional powdered sugar here if you want a sweeter filling.
Step 6: Spoon the filling evenly over the chilled crusts and smooth the tops with a spatula. Refrigerate for at least 4 hours or until fully set.
Step 7: Before serving, garnish each mini cheesecake with fresh dragon fruit cubes, a few mint leaves, or a dollop of whipped cream for a beautiful finish.

Tips & Variations

Use agar-agar as a vegan alternative to gelatin for setting the filling.
Add a splash of lime juice to the dragon fruit puree for extra brightness.
Swap graham cracker crust for crushed digestive biscuits or gluten-free cookies to suit dietary needs.
For a different flavor profile, mix in some shredded coconut or white chocolate shavings into the filling.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. To keep them fresh longer, cover each cheesecake individually with plastic wrap before placing in the container. For best texture, serve chilled. If needed, allow them to sit at room temperature for 10 minutes before serving to soften slightly.

How to Serve

A small round cheesecake with three clear layers sits on a white plate with tiny dark specks, placed on a white marbled surface. The bottom layer is a crumbly, light brown crust. The middle layer is thick and creamy white with small raspberry red spots inside. The top layer is smooth and bright pinkish-red, shiny, and covers the whole cake. On top sits a swirl of white whipped cream, decorated with two triangular pieces of pink fruit with small black seeds and a fresh green mint leaf. Beside the cake on the plate are two fresh red raspberries and another small mint leaf. In the background, a larger cheesecake with a slice removed shows the same layers and topping, sitting on a white plate on the same white marbled surface, with blurred raspberries and yellow-gold spoon nearby. Photo taken with an iphone --ar 4:5 --v 7

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 prevent the filling from becoming too watery.

How do I substitute gelatin for agar-agar?

To substitute agar-agar for gelatin, use the same amount by weight but be sure to dissolve it in boiling water as agar-agar needs higher temperatures to activate. The setting time might be faster, so chill accordingly.