Description
These No-Bake Dragon Fruit Mini Cheesecakes are a vibrant and tropical dessert featuring a creamy cream cheese filling blended with sweet dragon fruit purée atop a crunchy graham cracker crust. Perfectly portioned into 12 mini servings, they require no baking and only chilling to set, making them an easy and visually stunning treat ideal for any occasion.
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 3 tbsp melted coconut oil or butter
- 1 tbsp sugar
For the filling:
- 8 oz cream cheese, softened
- 1/2 cup sweetened condensed milk
- 1/2 cup dragon fruit purée (fresh or frozen, thawed)
- 1 tsp vanilla extract
- 1 tbsp lime juice
Optional topping:
- Whipped cream
- Fresh dragon fruit cubes
- Mint leaves
Instructions
- Prepare the crust: In a bowl, mix the graham cracker crumbs, melted coconut oil, and sugar until the mixture resembles wet sand. Spoon about 1 tablespoon into each cavity of a 12-cup muffin tin lined with paper liners. Press down firmly to form the crust. Chill in the refrigerator while preparing the filling.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Add sweetened condensed milk, dragon fruit purée, vanilla extract, and lime juice. Beat until the mixture is well combined and creamy.
- Assemble the cheesecakes: Spoon the filling evenly over the chilled crusts, smoothing the tops with a spoon or offset spatula. Refrigerate for at least 4 hours or until set.
- Add toppings and serve: Before serving, top each mini cheesecake with whipped cream, fresh dragon fruit cubes, and mint leaves if desired for extra flavor and presentation.
Notes
- Use pink pitaya (dragon fruit) for a vibrant color that enhances the visual appeal.
- You can substitute the graham cracker crust with crushed vanilla wafers or chocolate cookies for a different flavor twist.
- Ensure the cream cheese is fully softened for a smooth, lump-free filling.
- Chilling time is essential for the cheesecakes to set properly since this is a no-bake recipe.
