Mini Passion Fruit No Bake Cheesecakes Recipes
MINI PASSION FRUIT NO BAKE CHEESECAKES
A base of cookie crumbs topped with the silkiest passion fruit cheesecake mixture makes these no bake cheesecakes the perfect, easy dessert.
Provided by Alida Ryder
Categories Dessert
Time 12h20m
Number Of Ingredients 7
Steps:
- Place cookies/crackers in the bowl of a food processor and process into fine crumbs. Pour in the melted butter and blend until the mixture resembles wet sand.
- Line a muffin pan with paper liners and add a few spoonfuls of crumbs into the base of each liner. Press down and flatten with the back of a spoon and set aside.
- To make the filling, combine room temperature cream cheese, mascarpone, condensed milk and lemon juice in a bowl and whip with electric beaters for 2 minutes or until thick and smooth.
- Beat in the passion fruit (you can strain out the seeds if you prefer). Fill each liner with cheesecake mixture and add a swirl of passion fruit to the top of each cheesecake (optional).
- Allow the cheesecakes to set in the fridge for at least 12 hours but ideally overnight.
- Top with whipped cream and serve.
Nutrition Facts : Calories 299 kcal, Carbohydrate 37 g, Protein 7 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 34 mg, Sodium 241 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
MINI PASSION FRUIT CHEESECAKES
Steps:
- Preheat oven to 325°F.
- In a food processor, combine graham cracker crumbs, 2 Tbsp. sugar and 5 Tbsp. butter. Press onto bottom of 4 (4-inch) tart pans. Bake for 12 minutes or until golden. Let them cool completely.
- Beat cream cheese, 1/4 cup of the remaining sugar and vanilla with mixer until well blended. Add 1 whole egg; mix on low speed until blended. Add 1/4 cup passion fruit pulp and mix until blended. Pour over the individual crusts.
- Bake for 15 minutes. Lower the oven temperature to 300°F and bake for another 5 minutes or until the centers are almost set. Cool and refrigerate for at least 1 hour.
- In a small saucepan, mix remaining 1/2 cup passion fruit pulp, remaining 1/2 cup sugar, cornstarch and the 3 egg yolks. Cook for about 10 minutes on low temperature until thickened, stirring the whole time. Add remaining 5 Tbsp. butter, 1 Tbsp. at a time, cooking and stirring after each addition until melted. Pour into a small bowl and cover with plastic wrap, placing plastic wrap directly on top of the curd to prevent a skin from forming. Refrigerate for 2 hours before using.
- Remove the cheesecakes from their tart pans and spread the cooled passion fruit curd over the top.
- Decorate the mini cheesecakes with raspberries or any other fresh fruit/berries of your choice.
Nutrition Facts : Calories 440, Fat 28 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 245 mg, Sodium 400 mg, Carbohydrate 39 g, Fiber 6 g, Sugar 14 g, Protein 10 g
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- Place all ingredients except for the seeds into a medium saucepan. Place over low to medium heat and cook for 10-15 minutes, stirring constantly, until the curd has thickened enough to coat the back of a spoon and when you run your finger through it it leaves a clear track.
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