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Mini Passionfruit Cheesecakes with Condensed Milk Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 31 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 4 hours 55 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Mini Passionfruit Cheesecakes with Condensed Milk offer a creamy, tangy delight featuring a buttery graham cracker crust and a luscious passionfruit-infused filling. Perfectly portioned for individual servings, these cheesecakes combine the tropical zest of passionfruit with the rich sweetness of condensed milk, creating an irresistible dessert that’s both elegant and easy to prepare.

Ingredients

Crust

  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons sugar

Filling

  • 16 oz cream cheese, softened
  • 1 cup sweetened condensed milk
  • 1/2 cup sour cream
  • 1/2 cup fresh passionfruit pulp (about 4-5 passionfruits)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven: Set your oven to 325°F (160°C) to ensure the proper baking temperature for the cheesecakes.
  2. Prepare the crust mixture: In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix thoroughly until the mixture is evenly moistened and crumbly.
  3. Form the crust: Line a muffin tin with paper liners. Press the crumb mixture firmly into the bottom of each cup to create an even crust layer.
  4. Bake the crust: Place the tin in the oven and bake the crusts for 8-10 minutes until they turn lightly golden. Remove and allow them to cool.
  5. Beat cream cheese: In a large bowl, beat the softened cream cheese until it becomes smooth and creamy, free of lumps.
  6. Add filling ingredients: Mix in sweetened condensed milk, sour cream, passionfruit pulp, eggs, and vanilla extract with the cream cheese. Beat until the mixture is smooth and fully combined.
  7. Fill crusts: Pour the filling mixture over the cooled crusts, filling each muffin cup about three-quarters full.
  8. Bake the cheesecakes: Bake in the oven for 20-25 minutes, or until the edges are firm but the center still jiggles slightly when moved.
  9. Rest in oven: Turn off the oven and leave the cheesecakes inside for an additional 10 minutes to gently finish cooking and prevent cracking.
  10. Cool and chill: Remove the cheesecakes from the oven and allow them to cool to room temperature. Then, refrigerate for at least 4 hours to set completely before serving.

Notes

  • Use room temperature cream cheese for a smoother filling without lumps.
  • Fresh passionfruit pulp can be substituted with frozen pulp if fresh is unavailable, but fresh is preferred for best flavor.
  • Do not overbake; the center should remain slightly jiggly to avoid dry cheesecakes.
  • Make the cheesecakes a day ahead for improved flavor and texture as they firm up in the fridge.
  • Line the muffin tin with sturdy paper liners to facilitate easy removal and presentation.

Find it online: https://slsrecipes.com/mini-passionfruit-cheesecakes-with-condensed-milk-recipe/