Tart, tropical, and irresistibly creamy — these mini cheesecakes are crowned with a luscious passionfruit drip that’s as vibrant as it is delicious. Perfect for parties or sunny-day treats!

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🍪 Ingredients

For the Crust:

• 1 cup graham cracker crumbs

• 2 tbsp granulated sugar

• 4 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 8 oz cream cheese, softened

• ⅓ cup granulated sugar

• 1 tsp vanilla extract

• 2 large eggs

• ¼ cup passionfruit puree

• ¼ cup sour cream

For the Passionfruit Drip:

• ½ cup passionfruit puree

• 2 tbsp granulated sugar

• 1 tsp cornstarch

• 1 tbsp water

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👩‍🍳 Instructions

🧁 Make the Crust:

1. Preheat your oven to 325°F (160°C).

2. Line a muffin tin with paper cupcake liners.

3. In a bowl, combine graham cracker crumbs, sugar, and melted butter.

4. Divide mixture evenly among liners and press down firmly to form crusts.

5. Bake for 5 minutes, then set aside to cool.

🍰 Make the Cheesecake Filling:

1. In a large bowl, beat cream cheese and sugar until smooth.

2. Add vanilla extract and beat in the eggs, one at a time.

3. Mix in the sour cream and passionfruit puree until fully blended.

4. Spoon filling evenly over each crust.

5. Bake for 18–20 minutes, or until centers are just set.

6. Let cool completely, then refrigerate for at least 2 hours.

🍯 Make the Passionfruit Drip:

1. In a saucepan, combine passionfruit puree and sugar.

2. In a small bowl, dissolve cornstarch in 1 tbsp water, then stir into the puree.

3. Cook over medium heat, stirring constantly, until the mixture thickens.

4. Remove from heat and let cool slightly.

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✨ Assemble and Serve

• Spoon the passionfruit drip over the top of each chilled mini cheesecake.

• Garnish with fresh passionfruit seeds, lemon zest, or a mint leaf for extra flair.

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🍴 Serve chilled and enjoy every bite of tropical bliss! 😋💕😊