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Mini passion fruit cheesecakes

Mini passion fruit cheesecakes

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Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna
"You can prepare this recipe as a dessert in a jar or as a whole, festive cheesecake. Your guests will be impressed in any case!"
Difficulty
Easy 👌
Preparation
40 min
Baking
0 min
Resting
140 min

Ingredients

2Servings
150 ml
passion fruit nectar
½
passion fruits
gelatin sheets
27½ g
sugar
50 g
butter cookies
25 g
unsalted butter
50 g
cream cheese
50 g
mascarpone cheese
25 g
confectioner’s sugar
¼ tsp
vanilla extract
25 ml
heavy cream
salt
MetricImperial

Utensils

2 pots, whisk, plastic wrap, baking pan, freezer bag, rolling pin, 2 bowls, saucepan (small), 2 rubber spatulas, 8 dessert rings (3 in.), hand mixer with beaters, 1 dessert ring (2.33 in.), 2 piping bags (with tip), cutting board, knife

How-To Videos

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homemade-vanilla-extract

Homemade vanilla extract

how-to-measure

How to measure

how-to-crumble-cookies-neatly

How to crumble cookies neatly

how-to-whip-cream

How to whip cream

Nutrition per serving

Cal578
Fat35 g
Protein8 g
Carb57 g
  • Step 1/ 6

    For the passion fruit filling, soak gelatine sheets in cold water. Heat some passion fruit nectar and sugar in a pot. Squeeze out gelatine sheets, add to the pot, and whisk to combine. Pour into a baking pan lined with plastic wrap. Allow to sit in the fridge for approx. 2 hrs., or until passion fruit filling is firm.
    • gelatin sheets
    • 125 ml passion fruit nectar
    • 20 g sugar
    • pot
    • whisk
    • plastic wrap
    • baking pan

    For the passion fruit filling, soak gelatine sheets in cold water. Heat some passion fruit nectar and sugar in a pot. Squeeze out gelatine sheets, add to the pot, and whisk to combine. Pour into a baking pan lined with plastic wrap. Allow to sit in the fridge for approx. 2 hrs., or until passion fruit filling is firm.

  • Step 2/ 6

    Place butter cookies into a freezer bag and crumble finely using a rolling pin. Add crumbled butter cookies to a bowl. Melt butter in a small saucepan, pour over the crumbled butter cookies, add some salt, and mix well. Distribute equally among dessert rings and press firmly into the base of each. Allow to rest in the fridge.
    • 50 g butter cookies
    • 25 g unsalted butter
    • salt
    • freezer bag
    • rolling pin
    • bowl
    • saucepan (small)
    • rubber spatula
    • 8 dessert rings (3 in.)

    Place butter cookies into a freezer bag and crumble finely using a rolling pin. Add crumbled butter cookies to a bowl. Melt butter in a small saucepan, pour over the crumbled butter cookies, add some salt, and mix well. Distribute equally among dessert rings and press firmly into the base of each. Allow to rest in the fridge.

  • Step 3/ 6

    Add cream cheese, mascarpone cheese, confectioner’s sugar, and vanilla extract to a bowl and use a hand mixer with beaters to combine until creamy. Allow to cool in the fridge.
    • 50 g cream cheese
    • 50 g mascarpone cheese
    • 25 g confectioner’s sugar
    • ¼ tsp vanilla extract
    • bowl
    • hand mixer with beaters

    Add cream cheese, mascarpone cheese, confectioner’s sugar, and vanilla extract to a bowl and use a hand mixer with beaters to combine until creamy. Allow to cool in the fridge.

  • Step 4/ 6

    Once passion fruit filling is firm, remove it from the fridge. Use another dessert ring to cut out rounds smaller than the cake base.
    • 1 dessert ring (2.33 in.)

    Once passion fruit filling is firm, remove it from the fridge. Use another dessert ring to cut out rounds smaller than the cake base.

  • Step 5/ 6

    Remove cake bases and cream filling from the fridge. Using a piping bag, pipe some cream filling onto the cake bases. Place rounds of passion fruit filling on the cream filling and top with some more cream filling. Allow to cool in the fridge again.
    • piping bag (with tip)

    Remove cake bases and cream filling from the fridge. Using a piping bag, pipe some cream filling onto the cake bases. Place rounds of passion fruit filling on the cream filling and top with some more cream filling. Allow to cool in the fridge again.

  • Step 6/ 6

    For the passion fruit topping, soak gelatine sheet in water. Heat remaining passion fruit nectar and sugar in a pot. Squeeze out gelatine sheets and add to the pot. Halve passions fruits and add the seeds with flesh to the pot as well. Stir to combine and remove pot from heat. Remove mini cheesecakes from the fridge and cover each of the with the passion fruit topping. Allow to rest in the fridge again for approx. 20 – 30 min., or until firm. Remove dessert rings before serving. If desired, whip some heavy cream and pipe on top of the mini passion fruit cheesecakes using a star-shaped tip. Enjoy!
    • ¼ gelatin sheet
    • 25 ml passion fruit nectar
    • g sugar
    • ½ passion fruits
    • 25 ml heavy cream
    • pot
    • cutting board
    • knife
    • rubber spatula
    • piping bag (with tip)

    For the passion fruit topping, soak gelatine sheet in water. Heat remaining passion fruit nectar and sugar in a pot. Squeeze out gelatine sheets and add to the pot. Halve passions fruits and add the seeds with flesh to the pot as well. Stir to combine and remove pot from heat. Remove mini cheesecakes from the fridge and cover each of the with the passion fruit topping. Allow to rest in the fridge again for approx. 20 – 30 min., or until firm. Remove dessert rings before serving. If desired, whip some heavy cream and pipe on top of the mini passion fruit cheesecakes using a star-shaped tip. Enjoy!

  • Enjoy your meal!

    Mini passion fruit cheesecakes

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