Description
These No-Bake Dragon Fruit Mini Cheesecakes are vibrant, creamy, and effortlessly delightful desserts perfect for any occasion. With a graham cracker crust, luscious dragon fruit-infused cheesecake filling, and a bright gelatin layer topped with fresh fruit and mint, these mini cheesecakes are as beautiful as they are delicious. Quick to prepare and requiring no baking, they’re ideal for warm weather or when you want a stunning treat without the oven.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons sugar
Cheesecake Filling
- 1 1/2 cups cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup whipped cream or whipped topping
- 1/2 cup dragon fruit puree (use pink dragon fruit for vibrant color)
- 1/4 cup dragon fruit chunks (optional for texture)
Dragon Fruit Gelatin Layer
- 1/2 cup dragon fruit puree
- 1 tablespoon lemon juice
- 1 teaspoon gelatin (or agar-agar for a vegetarian option)
- 2 tablespoons hot water
Garnish
- Fresh raspberries
- Dragon fruit slices
- Fresh mint leaves
- Powdered sugar for dusting
Instructions
- Prepare the crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the mixture has a texture similar to wet sand.
- Form the crust: Press this mixture firmly into the bottoms of mini cheesecake molds or a muffin tin lined with liners to create an even crust layer.
- Chill the crust: Place the crusts in the refrigerator for at least 20 minutes to allow them to set and firm up.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese together with powdered sugar and vanilla extract until the mixture is smooth and creamy.
- Incorporate whipped cream and dragon fruit: Gently fold the whipped cream and dragon fruit puree into the cream cheese mixture. If you desire added texture, carefully fold in the dragon fruit chunks.
- Assemble the filling: Spoon the cheesecake filling evenly over the chilled crusts, smoothing the tops with a spatula for a neat finish.
- Chill to set: Refrigerate the assembled mini cheesecakes for at least 2 to 3 hours so the filling can fully firm up.
- Prepare gelatin layer: Dissolve the gelatin (or agar-agar) in the hot water by stirring until completely dissolved.
- Mix gelatin with dragon fruit: Combine the gelatin solution with dragon fruit puree and lemon juice, mixing well to integrate.
- Top the cheesecakes: Carefully pour the gelatin-dragon fruit mixture over the set cheesecake layer to create a vibrant, smooth top coating.
- Set gelatin layer: Return the cheesecakes to the refrigerator and chill for another hour to ensure the gelatin layer is fully set.
- Garnish and serve: Once fully chilled and set, gently remove the mini cheesecakes from their molds. Decorate with fresh raspberries, dragon fruit slices, fresh mint leaves, and a light dusting of powdered sugar for an elegant presentation.
Notes
- Use pink dragon fruit for the purees to achieve a vibrant, attractive color.
- If using agar-agar as a vegetarian substitute for gelatin, follow package instructions for dissolving and setting.
- Ensure cream cheese is softened to avoid lumps in the filling.
- Let the layers chill sufficiently for a clean slice and firm texture.
- Mini molds or muffin tins with liners make perfect portion sizes and are easy to unmold.
