Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
16 oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
1 cup heavy cream
1 cup dragon fruit puree
1 dragon fruit, sliced for garnish
Mint leaves for garnish
Directions:
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of mini cheesecake molds.
In a large bowl, beat cream cheese, 1/2 cup sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
Add dragon fruit puree to the cream cheese mixture and gently mix until well incorporated.
Spoon the mixture over the graham cracker crust in the mini cheesecake molds. Smooth the tops with a spatula.
Refrigerate the cheesecakes for at least 4 hours or until set.
Once set, carefully remove the mini cheesecakes from the molds. Garnish with dragon fruit slices and mint leaves before serving.
Prep Time: 25 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 25 minutes
Kcal: 320 kcal per mini cheesecake | Servings: 12 mini cheesecakes
