Mango Passionfruit Cheesecake Minis

How to Prepare It

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
Evenly divide the crust mixture among the cupcake liners, pressing it down firmly. Bake for 8–10 minutes until lightly golden. Allow it to cool completely.
In a mixing bowl, beat together the cream cheese, granulated sugar, and powdered sugar until smooth and creamy.
Add the vanilla extract, 1/4 cup mango puree, and 2 tablespoons passionfruit pulp to the cream cheese, mixing until fully combined.
Gently fold in the whipped cream until the filling is light and fluffy.
Spoon the cheesecake filling over the cooled crusts, filling each one until almost full. Smooth the surface.
In a small bowl, combine the remaining mango puree, passionfruit pulp, and honey (if using). Drizzle this mixture on top of the cheesecakes and swirl gently for a marbled look.
Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight.
When ready to serve, carefully remove the cheesecakes from the liners and garnish with fresh mango slices, passionfruit seeds, and mint leaves.

Best Ways to Enjoy It

These cheesecake minis shine on their own, but they pair beautifully with a chilled glass of sweet white wine or tropical fruit salad. A sprinkle of toasted coconut on top can add an extra layer of flavor and texture. For a touch of elegance, consider serving them on a platter with additional fresh fruit or a dollop of whipped cream on the side.

How to Store & Freeze

To keep your Mango Passionfruit Cheesecake Minis fresh, store them in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months—simply wrap each mini in plastic wrap and place them in a freezer-safe container. For best results, allow them to thaw in the refrigerator before serving.

Pro Chef Tips

Make sure your cream cheese is fully softened to avoid lumps in your filling.
Swirl the fruit puree gently to maintain the beautiful marbled effect without overly mixing.
If you prefer a sweeter cheesecake, feel free to adjust the honey measurement to your liking.

Creative Twists

Looking to mix things up? Try swapping the mango with other fruits like ripe strawberries or blueberries for a different flavor profile. You can also experiment with adding a touch of lime juice for an extra zing or use different toppings such as chocolate shavings or nuts for added texture. Vegan or dairy-free friends can enjoy this recipe, too! Substituting with plant-based cream cheese and coconut whipped cream can create an equally delightful version.

FAQs

How long does it take to prepare these cheesecakes?

Preparation of these cheesecake minis takes about 30 minutes, plus at least 4 hours in the fridge to set.

Can I use fresh fruit instead of puree?

Absolutely! Fresh fruits can make a beautiful topping, just be sure to adjust for sweetness in the creamy filling.

What should I do if my filling is too thick?

If your cheesecake filling seems thicker than expected, try adding a splash of milk or heavy cream to loosen it slightly while mixing.