Mini Passion Fruit Cheesecakes Recipes

MINI PASSION FRUIT NO BAKE CHEESECAKES

Steps:

• Place cookies/crackers in the bowl of a food processor and process into fine crumbs. Pour in the melted butter and blend until the mixture resembles wet sand.
• Line a muffin pan with paper liners and add a few spoonfuls of crumbs into the base of each liner. Press down and flatten with the back of a spoon and set aside.
• To make the filling, combine room temperature cream cheese, mascarpone, condensed milk and lemon juice in a bowl and whip with electric beaters for 2 minutes or until thick and smooth.
• Beat in the passion fruit (you can strain out the seeds if you prefer). Fill each liner with cheesecake mixture and add a swirl of passion fruit to the top of each cheesecake (optional).
• Allow the cheesecakes to set in the fridge for at least 12 hours but ideally overnight.
• Top with whipped cream and serve.

PASSION FRUIT CHEESECAKE

Steps:

• For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Brush an 8-inch springform pan with a light coating of canola oil.
• Puree the mango and passion fruit juice in a food processor until smooth. Add the cream cheese and continue to process until smooth. Then add the sugar, yogurt, and cornstarch, pulsing to combine. Then add the eggs, lime zest and juice and pulse to combine. Take care not to overmix the batter. Pour batter into the prepared pan.
• Bake the cheesecake until the outside of the cake is set but the center is still a little loose, about 45 minutes. Turn the oven off and open the door to let out some heat. Close door and continue to cook the cheesecake in the residual heat in the oven for 20 minutes. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
• Run a knife around the edges and cool to room temperature, about 1 hour. Cover and refrigerate for 1 hour.
• Meanwhile make the topping: Put about half of the passion fruit juice and all the lime juice in a medium bowl and sprinkle the gelatin over the surface. Don't stir. Set aside until the gelatin "blooms", about 1 minute. Boil the remaining passion fruit juice and all of the sugar in a small saucepan until the sugar dissolves. Whisk the hot juice into the gelatin mixture until smooth. Refrigerate until just begins to set, about 20 minutes. Stir in the fresh passion fruit pulp and seeds and pour over the top of the cooled cheesecake. Refrigerate for at least 8 hours or overnight.
• To make mango coulis: Puree the passion fruit juice, mango, lime juice, and sugar in a food processor.
• Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. To serve, dip a knife in warm water, wipe dry before slicing each piece. Serve with mango coulis.

MINI PASSION FRUIT CHEESECAKE

Steps:

• Preheat the oven to 350
• Add graham crackers and sugar to the bowl of a food processor and pulse until a they are the texture of course sand.
• While the food processor is running, pour in the butter and continue to mix until completely combined. When pressed, the graham crackers stock stick together.
• Line a 12 cup muffin pan with cupcake liners and scoop 2 tablespoons of graham cracker into each.
• Use the bottom of a measuring cup or the back of a spoon to pack the crust into the bottom of each cup.
• Bake for 8-10 minutes, or until the edge of each cup is slightly golden.
• Set aside the crusts to cool while preparing the cheesecake batter.
• Reduce the the oven temperature to 325.
• Add the cream cheese and sugar to the bowl of a stand mixer and mix on medium speed with the paddle attachment for 2-3 minutes, or until light and fluffy.
• Add the eggs one at a time. Mix completely between each addition.
• Add the heavy cream, salt, and vanilla extract and mix on low to combine.
• Sift in the flour and mix to combine.
• Pour the cheesecake batter into each cup evenly, approximately 1/4 cup of batter in each.
• Bake for 20-25 minutes until the cheesecakes are puffed slightly and set around the edges, but still giggly in the center.
• Allow the cheesecakes to cool in the muffin pan for 20-25 minutes, then transfer them to a cooling rack to cool the rest of the way.
• While they cool, prepare the passion fruit topping.
• In a small saucepan, combine passion fruit pulp and sugar, then bring to a simmer over medium heat.
• Allow to simmer for 8-10 minutes, or until reduced slightly.
• Place the passion fruit syrup in a heat proof bowl to cool completely.

MINI PASSION FRUIT CHEESECAKES

Steps:

• Preheat oven to 325°F.
• In a food processor, combine graham cracker crumbs, 2 Tbsp. sugar and 5 Tbsp. butter. Press onto bottom of 4 (4-inch) tart pans. Bake for 12 minutes or until golden. Let them cool completely.
• Beat cream cheese, 1/4 cup of the remaining sugar and vanilla with mixer until well blended. Add 1 whole egg; mix on low speed until blended. Add 1/4 cup passion fruit pulp and mix until blended. Pour over the individual crusts.
• Bake for 15 minutes. Lower the oven temperature to 300°F and bake for another 5 minutes or until the centers are almost set. Cool and refrigerate for at least 1 hour.
• In a small saucepan, mix remaining 1/2 cup passion fruit pulp, remaining 1/2 cup sugar, cornstarch and the 3 egg yolks. Cook for about 10 minutes on low temperature until thickened, stirring the whole time. Add remaining 5 Tbsp. butter, 1 Tbsp. at a time, cooking and stirring after each addition until melted. Pour into a small bowl and cover with plastic wrap, placing plastic wrap directly on top of the curd to prevent a skin from forming. Refrigerate for 2 hours before using.
• Remove the cheesecakes from their tart pans and spread the cooled passion fruit curd over the top.
• Decorate the mini cheesecakes with raspberries or any other fresh fruit/berries of your choice.

MINI CHEESECAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
• In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
• Fill each baking cup 2/3 full with cream cheese mixture.
• Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.

PASSION FRUIT CHEESECAKE TART

Steps:

• Make the crust: Preheat oven to 350 degrees.
• Place graham crackers in the bowl of a food processor; process until coarsely ground; add sugar and continue pulsing until finely ground. Add melted butter and pulse until mixture comes together.
• Press graham cracker mixture into the bottom and up the sides of a 9-inch round fluted tart pan with a removable bottom. Transfer to oven and bake until crust is lightly golden and fragrant, about 12 minutes. Remove from oven and let cool.
• Make the cheesecake: In the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sugar, and salt on medium-high until light and fluffy. Add egg and whisk to combine. Pour into cooled tart shell and transfer to oven; bake until just set, about 15 minutes. Let cool.
• Make the passion fruit layer: Reduce oven temperature to 325 degrees. In a medium bowl, whisk together condensed milk, egg yolks, passion fruit puree, and salt; pour over cooled cheesecake layer. Transfer to oven and bake until set but center still has a slight jiggle, 18 to 20 minutes. Remove from oven and let cool.
• Transfer tart to refrigerator for at least 2 hours before serving and up to overnight; slice tart and serve with a dollop of whipped cream.

MINI FRUIT TOPPED CHEESECAKES

Steps:

• mix cream cheese, eggs, sugar and vanilla until well blended.
• In a separate bowl, mix graham crackers, butter and sugar.
• press crumbly graham cracker mix into liners in muffin tin.
• Pour filling mixture over crust, about 3/4 of the way up.
• bake 15 minutes at 375.
• remove and cool.
• put your favorite fruit and syrup, if you wish on top.
• Chill until serving.