Best 6 Little Passionfruit 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.

MINI CHEESECAKES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
• Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
• In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
• Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

LITTLE PASSIONFRUIT CHEESECAKES

Steps:

• Preheat the oven to 315F (160C).
• Place one shortbread biscuit in the base of 4 ramekins.
• Place the ricotta, cream cheese, eggs, sugar and lime juice in a food processor and process until the mixture is smooth.
• Stir through the passionfruit pulp and then spoon the mixture into each ramekin.
• Bake in the oven for 15 minutes or until the topping is firm.
• Serve warm or cold.

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.

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.

PASSIONFRUIT CHEESECAKE

Steps:

• Biscuit base: Combine ingredients then press into an 8" round cake pan or a 9"x9" cake pan. Bake at 350F or 180C for approximately 10 minutes. Allow to cool.
• Cheesecake: Beat cheese until consistency is light. Gradually add milk to blend. Stir in lemon juice and vanilla then pour over cooled biscuit crust. Place in fridge or freezer for about 30 minutes.
• Passion Fruit pie filling: Stir pulp, sugar, and lemon juice in a saucepan over low to medium heat until boil. Combine cornstarch with a little of the mixture until pasty then stir into the remaining mixture. Stir until thick and bubbly. Remove from heat then allow to cool for approximately 30 minutes. Spread over cheese filling.