No-Bake Dragon Fruit Mini Cheesecakes Recipe
These No-Bake Dragon Fruit Mini Cheesecakes are a vibrant and refreshing dessert featuring a crunchy graham cracker crust, a creamy cheesecake filling, and a naturally sweet dragon fruit layer. Perfect for warm days, these mini cheesecakes require no baking and can be assembled quickly with simple ingredients, then chilled to set. Garnished with fresh dragon fruit, mint leaves, and whipped cream, they make an elegant and colorful treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Fusion
Ingredients
Scale
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
For garnish (optional):
- Fresh dragon fruit cubes
- Mint leaves
- Whipped cream
Instructions
- Prepare the crust: In a bowl, mix the crushed graham crackers, melted butter, and sugar until combined. Press this mixture evenly into the bottom of muffin cups to form the crust. Place the muffin pan in the refrigerator to chill and firm up while you prepare the filling.
- Make the filling: In a large mixing bowl, 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, then stir in the lemon juice for brightness.
- Prepare the dragon fruit layer: Puree the dragon fruit in a blender or food processor until smooth. If desired, stir in powdered sugar to sweeten. Dissolve the gelatin or agar-agar in warm water according to package directions, then mix it thoroughly into the dragon fruit puree.
- Assemble the cheesecakes: Spoon a layer of the cream cheese filling over the chilled crusts in the muffin cups. Then carefully spoon or layer the dragon fruit mixture on top, smoothing the surface with the back of a spoon. Return the assembled cheesecakes to the refrigerator and chill for at least 4 hours or until set.
- Garnish and serve: Once the mini cheesecakes have set, remove them from the muffin cups and garnish each with fresh dragon fruit cubes, mint leaves, and a dollop of whipped cream if desired. Serve chilled and enjoy a colorful, refreshing dessert.
Notes
- For a firmer dragon fruit layer, use gelatin instead of agar-agar as gelatin sets more firmly.
- If you prefer a sweeter dessert, increase the powdered sugar in the filling or dragon fruit layer slightly.
- You can substitute graham crackers with digestive biscuits for a different crust flavor.
- Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
- These mini cheesecakes can be stored in the refrigerator for up to 3 days.
- For a vegan version, use plant-based cream cheese, coconut cream, and agar-agar instead of gelatin.
Keywords: no-bake cheesecake, dragon fruit dessert, mini cheesecakes, easy summer dessert, no-bake mini cheesecakes
