No-Bake Dragon Fruit Mini Cheesecakes Recipe
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.
- 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
