Introduction

These No-Bake Dragon Fruit Mini Cheesecakes are a delicious and refreshing treat that combines creamy cheesecake filling with vibrant dragon fruit. Perfect for summer gatherings or a quick tropical dessert, they are easy to make and beautifully colorful.

No-Bake Dragon Fruit Mini Cheesecakes Recipe - Recipe Image

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
Fresh dragon fruit cubes (for garnish, optional)
Mint leaves (for garnish, optional)
Whipped cream (for garnish, optional)

Instructions

Step 1: Prepare the crust by mixing the crushed graham crackers, melted butter, and sugar in a bowl until combined. Press this mixture firmly into the bottom of muffin cups to form the crust. Chill in the refrigerator while preparing the filling.
Step 2: Make the cheesecake filling by beating the softened cream cheese with powdered sugar and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. Stir in the lemon juice.
Step 3: Prepare the dragon fruit layer by pureeing the dragon fruit. If using, dissolve the gelatin or agar-agar in the warm water and stir it into the dragon fruit puree along with the optional powdered sugar. Allow this mixture to cool slightly before folding it gently into the cheesecake filling.
Step 4: Spoon the combined filling over the chilled crusts in the muffin cups, smoothing the tops with a spatula. Refrigerate the mini cheesecakes for at least 4 hours or until set.
Step 5: Before serving, garnish with fresh dragon fruit cubes, mint leaves, and a dollop of whipped cream if desired. Enjoy your tropical no-bake mini cheesecakes!

Tips & Variations

Chill the cheesecakes overnight for the best texture and flavor.
Substitute dragon fruit with mango, berries, or coconut for different tropical variations.
For a vegan version, use dairy-free cream cheese and coconut cream instead of cream cheese and heavy cream.
If you want a firmer filling, increase the gelatin slightly but be careful not to alter the delicate texture.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for about 15 minutes before serving for the best texture. Do not freeze, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh or frozen dragon fruit for the puree?

Fresh dragon fruit is best for pureeing to preserve its flavor and texture, but frozen dragon fruit can be used if fresh is not available. Thaw it completely before pureeing.

How do I make the recipe without gelatin?

If you prefer not to use gelatin, agar-agar is a good plant-based alternative. Make sure to dissolve it properly in warm water and let it cool before mixing with the filling. Note that agar-agar sets more firmly than gelatin.

No-Bake Dragon Fruit Mini Cheesecakes Recipe

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★★★★★

4.6 from 150 reviews

These No-Bake Dragon Fruit Mini Cheesecakes are refreshing and vibrant, featuring a creamy no-bake cheesecake filling combined with naturally sweet and colorful dragon fruit. Perfect as a tropical dessert for summer, parties, or any occasion that calls for a light, fruity treat.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 4 mini cheesecakes 1x
Category: Dessert
Method: No-Cook
Cuisine: International

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

Garnish (optional):

Fresh dragon fruit cubes
Mint leaves
Whipped cream

Instructions

Prepare the crust: In a bowl, combine the crushed graham crackers, melted unsalted butter, and sugar. Mix well until the crumbs are evenly coated. Press this mixture firmly into the bases of muffin cups or mini cheesecake molds to form an even crust layer. Chill in the refrigerator to set while preparing the filling.
Make the filling: In a 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 to keep it light and fluffy. Then stir in the lemon juice and the pureed dragon fruit until fully incorporated for a vibrant, fruity flavor.
Prepare the dragon fruit gelatin layer: Dissolve the gelatin or agar-agar in 3 tablespoons of warm water, stirring well until fully dissolved. Add the optional powdered sugar to sweeten this layer if desired. Mix the gelatin mixture into the pureed dragon fruit to help the layer set firmly on the cheesecake.
Assemble: Spoon the cheesecake filling evenly over the prepared crusts in the muffin cups. Smooth the tops with a spatula. Refrigerate for at least 4 hours, or until the cheesecakes are fully set and firm to the touch.
Garnish and serve: Before serving, top each mini cheesecake with fresh dragon fruit cubes, mint leaves, and a dollop of whipped cream if you like. Optionally, drizzle honey or chocolate for additional indulgence. Serve chilled for the best refreshing experience.

Notes

For the best flavor and texture, chill the mini cheesecakes overnight instead of just 4 hours.
Customize the recipe by substituting dragon fruit with mango, berries, coconut, or adding a chocolate drizzle.
For a vegan version, use dairy-free cream cheese and substitute heavy cream with coconut cream; use agar-agar as the gelatin substitute.

Keywords: dragon fruit dessert, mini cheesecakes, No-Bake Dragon Fruit Mini Cheesecakes