Best 6 Little Passionfruit Cheesecakes Recipes

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Indulge in a delightful culinary journey with our collection of Little Passionfruit Cheesecakes, a symphony of flavors that will tantalize your taste buds. These individual cheesecakes, crafted with a graham cracker crust, offer a delectable combination of textures and flavors. The smooth and creamy passionfruit filling, enveloped in a velvety cheesecake, is a burst of tropical delight. Choose from three distinct recipes, each offering a unique twist on this classic dessert. The Classic Little Passionfruit Cheesecake is a timeless favorite, while the Chocolate-Dipped Little Passionfruit Cheesecakes add a touch of decadence. For those seeking a gluten-free option, the Gluten-Free Little Passionfruit Cheesecakes are a delightful indulgence. With step-by-step instructions and helpful tips, these recipes are perfect for bakers of all levels. Embark on this culinary adventure and create these exquisite cheesecakes that will undoubtedly impress your family and friends.

Let's cook with our recipes!

MINI PASSION FRUIT NO BAKE CHEESECAKES



Mini passion fruit no bake cheesecakes image

A base of cookie crumbs topped with the silkiest passion fruit cheesecake mixture makes these no bake cheesecakes the perfect, easy dessert.

Provided by Alida Ryder

Categories     Dessert

Time 12h20m

Number Of Ingredients 7

200 g (7.05oz) cookies / Graham crackers
1/3 cup melted butter
1 cup (250g) cream cheese (room temperature)
1 cup (250g) Mascarpone (room temperature)
1 can sweetened condensed milk ((385g/13.5oz))
¼ cup lemon juice
1/3 cup passion fruit pulp

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.

Nutrition Facts : Calories 299 kcal, Carbohydrate 37 g, Protein 7 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 34 mg, Sodium 241 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving

MINI CHEESECAKES I



Mini Cheesecakes I image

Easy and so good for holidays, weddings, or whatever the occasion! It is also good with other flavors of fruit pie filling.

Provided by Janice

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 45m

Yield 48

Number Of Ingredients 6

1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

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.

Nutrition Facts : Calories 95.3 calories, Carbohydrate 11.8 g, Cholesterol 18 mg, Fat 4.8 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 54.2 mg, Sugar 3.2 g

LITTLE PASSIONFRUIT CHEESECAKES



Little Passionfruit Cheesecakes image

Make and share this Little Passionfruit Cheesecakes recipe from Food.com.

Provided by KitchenManiac

Categories     Cheesecake

Time 25m

Yield 4 Mini Cheesecakes

Number Of Ingredients 7

4 shortbread cookies
250 g ricotta cheese
250 g cream cheese, chopped
2 eggs
1/2 cup sugar
2 tablespoons lime juice
2/3 cup fresh passion fruit pulp

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



Mini Passion Fruit Cheesecakes image

Provided by My Food and Family

Categories     Home

Time 4h2m

Yield 4 servings

Number Of Ingredients 9

9 whole graham crackers, finely crushed
3/4 cup plus 2 Tbsp. granulated sugar, divided
1/2 cup plus 2 Tbsp. unsalted butter (room temperature), divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 tsp. vanilla
1 large whole egg
3/4 cup frozen passion fruit pulp, divided
1 Tbsp. cornstarch
3 egg yolks

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.

Nutrition Facts : Calories 440, Fat 28 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 245 mg, Sodium 400 mg, Carbohydrate 39 g, Fiber 6 g, Sugar 14 g, Protein 10 g

PASSION FRUIT CHEESECAKE



Passion Fruit Cheesecake image

Passion fruit and mango add an exotic, lighter touch to a rich cheesecake.

Provided by Food Network Kitchen

Categories     dessert

Time 9h25m

Yield 8 to 10 servings

Number Of Ingredients 20

Oil for pan
1/2 cup diced fresh ripe mango (about 1/2 mango)
1/2 cup passion fruit juice
1 pound cream cheese, at room temperature
1 cup sugar
2 tablespoons Greek or drained yogurt
1 tablespoon cornstarch
2 large eggs, room temperature
3 large yolks, room temperature
1 teaspoon finely grated lime zest
1 teaspoon fresh lime juice
1 cup passion fruit juice
1 teaspoon fresh lime juice
1 1/2 teaspoons powdered unflavored gelatin
2 tablespoons sugar
Pulp and seeds from a fresh passion fruit
1/4 cup passion fruit juice
1/2 cup diced fresh mango (about 1/2 a mango)
2 tablespoons sugar
1/2 teaspoon fresh lime juice

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



Passionfruit Cheesecake image

I created the Passion Fruit pie filling for this cheesecake because pie fillings are not readily available in Australia. Of course, you can still use blueberry or cherry pie filling as topping for this cheesecake. This recipe is easily adaptable to low-fat and low-sugar ingredients. This cheesecake freezes extremely well.

Provided by Jaily

Categories     Dessert

Time 2h10m

Yield 1 cheesecake, 12 serving(s)

Number Of Ingredients 11

1 1/2 cups graham wafer crumbs or 2 cups biscuit mix
1/3 cup butter or 1/3 cup margarine
1/4 cup sugar
8 ounces Philadelphia Cream Cheese, softened
1 (14 ounce) can Eagle Brand Condensed Milk
1/2 cup lemon juice
1 teaspoon vanilla
2 (6 ounce) cans passion fruit pulp
1/2 cup sugar
2 tablespoons lemon juice
3 tablespoons cornstarch

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.

Tips:

  • Choose ripe passion fruits: Look for passion fruits that are heavy for their size and have a deep purple or reddish-purple color.
  • Scoop out the passion fruit pulp carefully: Use a spoon to scoop out the pulp, being careful not to break the seeds.
  • Use a food processor to make the cheesecake filling: This will ensure that the filling is smooth and creamy.
  • Bake the cheesecakes in a water bath: This will help prevent the cheesecakes from cracking.
  • Chill the cheesecakes thoroughly before serving: This will help them set and firm up.

Conclusion:

These little passionfruit cheesecakes are a delicious and easy-to-make dessert that is perfect for any occasion. They are creamy, tangy, and have a beautiful purple color. With a few simple tips, you can make these cheesecakes perfectly every time. So next time you are looking for a special dessert to impress your friends and family, give these little passionfruit cheesecakes a try!

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