Mini Passionfruit Cheesecakes
Creamy mini cheesecakes with crunchy Biscoff crusts and bright passionfruit curd throughout. Tangy & rich with tropical vibes.
Servings: 12 mini cheesecakes
Equipment
- Muffin/cupcake pan & paper liners
- Electric mixer
Ingredients
Crust
- 1 cup Biscoff* crumbs
- 2 ounces (4 tablespoons) unsalted butter melted
Passionfruit Cheesecake
- 16 ounces cream cheese soft, room temperature
- ½ cup sugar
- ⅓ cup sour cream or plain Greek yogurt
- 3 tablespoons passionfruit curd
- 2 eggs
Topping
- ¾ cup passionfruit curd
- 4 tablespoons fresh passionfruit pulp optional
Instructions
- Make the passionfruit curd ahead of time and let it cool completely in the refrigerator.
- Preheat oven to 350° F and line a cupcake pan with paper liners.
- Bake the crust: Combine 1 cup Biscoff crumbs with 2 oz melted butter, stirring until crumbs are thoroughly and evenly hydrated. Add about one tablespoon of mix to each muffin cup, firmly pressing into each liner. Bake for 5 minutes.
- Make the cheesecake: Beat 16 oz soft cream cheese in the bowl of a stand mixer with the paddle attachment or with electric beaters until soft and creamy, 1-2 minutes. Add ½ cup sugar; cream until light and fluffy, one additional minute.
- Add ⅓ cup sour cream and 3 tbsp passionfruit curd, mixing until just incorporated. Scrape down the sides and bottom of the mixing bowl and give it a quick mix to blend. Beat in the 2 eggs, one at a time, mixing gently on low speed just until combined. Pour or scoop batter into muffin cups, filling them all the way to the top.
- Bake until cheesecakes are cooked through, lightly golden on top, and just a tiny bit of jiggle is left in the centers, about 15-20 minutes.
- Cool: Allow cheesecakes to cool 10-15 minutes before removing from pan. Then, cool them at room temperature for about another 30 minutes. Finally, chill in the refrigerator for at least 1 hour before serving.
- Finish: Once cheesecakes are cold and set, top each with about 1 tbsp passionfruit curd and a little bit of fresh passionfruit pulp, if desired. Serve cold.
Notes
*For the crust, use any cookie crumbs you want! I used Biscoff, but you could also crush up traditional graham crackers, crunchy gingersnaps, or vanilla wafers.
You can crush the cookies using a food processor, or simply seal them in a freezer bag and run a rolling pin over them a few times until you get fine crumbs.