Ingredients
- Graham Cracker Crumbs: 1 ½ cups
- Unsalted Butter: 4 tablespoons, melted
- Cream Cheese (full-fat): 8 ounces, softened
- Heavy Whipping Cream: 1 cup, chilled
- Powdered Sugar (confectioners' sugar): ½ cup
- Vanilla Bean Paste: 1 teaspoon
- Pink or Red Dragon Fruit (pitaya): ½ cup purée (about 1 medium fruit)
Instructions
- Step 1: Prepare the Crust. In a medium bowl, combine the graham cracker crumbs and melted butter until fully incorporated. Line a 12-cup standard muffin tin with paper liners or lightly grease, then press about 1 ½ tablespoons of the crumb mixture firmly into the bottom of each cup. Place the tin in the freezer to chill while preparing the filling.
- Step 2: Create the Whipped Cream Base. Using a stand mixer or hand mixer, whip the heavy whipping cream on medium-high speed until stiff peaks form. Set the whipped cream aside in the refrigerator.
- Step 3: Mix the Cream Cheese Filling. In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla bean paste until the mixture is smooth and completely free of lumps.
- Step 4: Incorporate Dragon Fruit and Stabilize. Gently fold the dragon fruit purée into the cream cheese mixture until the desired uniform pink color is achieved. Then, gently fold in the reserved stiff whipped cream, working quickly and carefully to maintain the airy texture of the filling.
- Step 5: Assemble and Chill. Spoon the dragon fruit cheesecake filling over the chilled crusts, filling each liner to the top. Refrigerate the mini cheesecakes for a minimum of 4-6 hours, or ideally overnight, until they are firm and set. Remove from liners and serve cold.
Notes
- For extended freshness, freeze the fully set cheesecakes for up to three weeks in an airtight container, thawing them for 15 minutes in the refrigerator before serving.
- Garnish immediately before serving with a whisper of toasted coconut flakes or a small lime zest curl to beautifully complement the mild dragon fruit flavor profile.
- A true no-bake key: ensure your heavy cream is deeply chilled and your cream cheese mixture is absolutely lump-free before folding, guaranteeing the filling sets perfectly firm.
- To achieve the neatest presentation, only peel off the paper liners when the cheesecakes are deeply cold, using a brief warm water bath on the bottom of the muffin tin if any crusts stick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American