Mini Passionfruit Cheesecakes

These mini passionfruit cheesecakes are creamy, tangy, and almost too pretty to eat. They start with a crunchy Biscoff cookie crust, are lightly flavored with passionfruit curd in the filling, and are finished with a generous spoonful of passionfruit curd and fresh passionfruit pulp on top. The result is a perfect balance of rich cheesecake, bright tropical acidity, and a little crunch in every bite.

Passionfruit cheesecake is one of my all-time favorite desserts. I seek it out whenever I’m traveling in tropical destinations (aka every winter), and this recipe is my way of bringing those flavors home. Making homemade cheesecake can feel intimidating, but I love how approachable and quick it is to make a miniature version. They’re elegant but playful, and perfectly portioned.

Why you’ll love these mini passionfruit cheesecakes

• Bright, tangy, and ultra creamy with bold passionfruit flavor
• Perfect individual portions are great for entertaining or make-ahead desserts
• Crunchy Biscoff crust balances flavor with warm spice notes
• Homemade passionfruit curd adds vibrant color and tropical taste
• Significantly easier & faster to make than a full cheesecake

A quick note on passionfruit curd

This recipe starts with homemade passionfruit curd, which brings bold flavor and that gorgeous sunny color. I use this recipe for Passionfruit Ginger Curd, but you can skip the ginger if you prefer a more classic passionfruit flavor.

If fresh passionfruit isn’t available to you, frozen passionfruit purée works just fine for this recipe. In fact, it’s what I use most often.

How to make mini passionfruit cheesecakes

Find the full ingredients list and detailed recipe instructions in the recipe card at the bottom of this post. Here’s a quick step-by-step overview of how to make this recipe:

1. Make the passionfruit curd. Prepare your passionfruit curd first and let it cool completely. 
2. Make the crust. Mix crushed Biscoff cookies with melted butter. Press firmly into lined muffin cups and bake for about 5 minutes. Let cool slightly.
3. Mix the cheesecake filling. Beat cream cheese & sugar until smooth. Mix in sour cream, then passionfruit curd. Gently blend in eggs on low speed.
4. Fill & bake. Spoon the batter evenly over the baked crusts. Bake until set around the edges with just a slight jiggle left in the center.
5. Cool. Let the cheesecakes cool at room temperature, then refrigerate for at least 1 hour.
6. Finish & serve. Top each mini cheesecake with passionfruit curd and fresh passionfruit pulp just before serving.

Variations & substitutions

For the crust: Feel free to choose a different type of cookies for the crust. Graham crackers, gingersnaps, vanilla wafers, or even chocolate cookies work well.

No fresh passionfruit pulp? Just skip it. You’ll miss a little bit of crunch from the seeds, but the cheesecakes are still plenty delicious with just the curd on top.

Flavor swap: Make any type of curd cheesecake here! Use mango curd, grapefruit curd, or lemon olive oil curd in place of the passionfruit for a different flavor profile.

Serving & storage

Serve these mini passionfruit curd cheesecakes chilled, straight from the fridge. They’re perfect for dinner parties, potlucks, or special occasions.

Storage: Refrigerate in an airtight container for up to 5 days.

To make ahead: Prepare the cheesecakes a day or two in advance and add toppings just before serving.

To freeze: Cheesecakes (without toppings) freeze well for up to 1 month. Wrap individual portions tightly, then store in a freezer bag. Thaw in the refrigerator.