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No. 0412 Global Free recipe

Passion Fruit and Berry Mini Cheesecakes

Each little round has a crisp shortbread base, a smooth vanilla cheesecake middle and a shiny fruit jelly lid. Most wear tangy passion fruit studded with its dark seeds, while one gets a deep red berry topping. They look boutique-bakery polished but unmold easily from a muffin tin or ring molds.

4.2 from 2,132 cooks

Four mini cheesecakes with passion fruit and berry jelly tops on a slate board
Photo: Gundula Vogel on Pexels
Prep
45 min
Cook
25 min
Total
1 hr 10 min
Serves
8
Level
Medium
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Method 7 steps

  1. Heat the oven to 300 F. Line 8 muffin cups or small ring molds with parchment strips and place a shortbread cookie in the bottom of each.

  2. Beat the cream cheese and sugar until smooth, then add the egg, cream and vanilla on low speed.

  3. Divide the batter over the cookies, leaving 1/4 inch of space, and bake 20 to 25 minutes until set with a slight wobble. Cool, then chill 2 hours.

  4. Warm the passion fruit pulp with 2 tbsp honey until steaming, then stir in three-quarters of the bloomed gelatin until dissolved.

  5. Simmer the berries with the remaining honey for 5 minutes, press through a sieve and stir in the rest of the gelatin.

  6. Cool both jellies until barely warm, spoon passion fruit over most cheesecakes and berry over the rest, then chill 1 hour until firm.

  7. Unmold onto a board and garnish with small edible flowers.

Tap a step to mark it done.

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01 Mini meringue nests topped with strawberries, blueberries and berry jam on an acrylic stand
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02 Cinnamon apple chunks tumbling from a bowl into an unbaked pie crust beside a rolling pin
Close view of fresh blueberries and thin lemon slices resting on a pale batter surface
03 Close view of fresh blueberries and thin lemon slices resting on a pale batter surface

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