No-Bake Dragon Fruit Mini Cheesecakes

These no-bake dragon fruit mini cheesecakes are light, creamy, and gently refreshing, with a crisp biscuit base and a naturally vibrant topping. The texture is smooth and silky, balanced by the crunch of the base and the soft fruit finish. This is an easy recipe that suits beginners and experienced bakers alike. From start to finish, it takes about 30 minutes of hands-on time plus chilling.

Ingredients

For the biscuit base

• 150g digestive biscuits
• 75g unsalted butter, melted

For the cheesecake filling

• 300g full-fat cream cheese, at room temperature
• 75g icing sugar
• 1 tsp vanilla extract
• 200ml double cream

For the dragon fruit topping

• 1 large dragon fruit, peeled and chopped
• 1 tbsp lemon juice
• 1 tbsp honey or caster sugar

How to Make No-Bake Dragon Fruit Mini Cheesecakes

• Prepare the tins: Line a 12-hole muffin tin with paper cases. This makes removing the cheesecakes neat and effortless once set.
• Make the biscuit base: Crush the digestive biscuits finely using a food processor or rolling pin. Mix with the melted butter until evenly coated, then press firmly into the base of each case.
• Chill the bases: Place the tin in the fridge for 15 minutes so the bases can firm up before adding the filling.
• Mix the filling: Beat the cream cheese, icing sugar, and vanilla until smooth. In a separate bowl, whip the double cream to soft peaks, then gently fold it into the cream cheese mixture.
• Fill and level: Spoon the cheesecake mixture over the chilled bases and smooth the tops. Return to the fridge for at least 2 hours, or until fully set.
• Prepare the topping: Blend the dragon fruit with lemon juice and honey until smooth. Chill until ready to use.
• Assemble: Spoon the dragon fruit topping over each cheesecake just before serving for the freshest colour and flavour.

Tips

How do I get a smooth cheesecake filling?

Make sure the cream cheese is at room temperature before mixing. This prevents lumps and gives a silky finish.

Can I make these without a food processor?

Yes, place the biscuits in a sealed bag and crush with a rolling pin until fine.

Why is my cheesecake not setting?

The cream may have been under-whipped or the cheesecakes need more chilling time. Leave them in the fridge a little longer.

Serving Suggestions

• Serve chilled with extra fresh dragon fruit
• Add a sprinkle of lime zest for brightness
• Pair with fresh berries for contrast

Storage

Room temperature

These cheesecakes are not suitable for room temperature storage.

Refrigerator

Keep covered in the fridge for up to 3 days. Add the topping just before serving for best colour.

Freezing

Freeze without the fruit topping for up to 1 month. Defrost overnight in the fridge before decorating.

Nutrition

• Calories: 280 kcal
• Carbohydrates: 22g
• Protein: 4g
• Fat: 20g
• Saturated fat: 12g
• Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs