Exquisite Dragon Fruit Mini Cheesecakes
Ingredients:
For the Crust:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
12 oz cream cheese, softened
1/2 cup granulated sugar
1/2 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1/4 cup dragon fruit puree (fresh or frozen)
For the Dragon Fruit Topping:
1/2 cup dragon fruit puree
2 tablespoons granulated sugar
1 tablespoon water
1 teaspoon cornstarch dissolved in 1 tablespoon water
Directions:
Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
Press about 1 tablespoon of the crust mixture into the bottom of each muffin liner. Use the back of a spoon to compact the crust.
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add the sour cream, eggs, and vanilla extract. Mix until well combined, scraping down the sides of the bowl as needed.
Fold in the dragon fruit puree until evenly distributed.
Divide the cheesecake batter evenly among the muffin liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until the cheesecakes are set and the edges are just beginning to turn golden.
Remove from the oven and let cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely.
For the Dragon Fruit Topping:
In a small saucepan, combine the dragon fruit puree, sugar, and water over medium heat.
Bring to a simmer and cook for 2-3 minutes.
Stir in the cornstarch mixture and continue to simmer for another minute, until the mixture has thickened.
Remove from heat and let cool slightly.
Spoon the dragon fruit topping over the cooled mini cheesecakes.
Chill the cheesecakes in the refrigerator for at least 2 hours before serving.
Prep Time: 20 minutes | Cooking Time: 18-20 minutes | Total Time: 3 hours (including chilling)
Kcal: 220 kcal | Servings: Makes about 12 mini cheesecakes
