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Lilikoi (Passion Fruit) Glaze Mini Cheesecakes - Bright, Tangy, and Perfectly Creamy

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted
  • Pinch of fine sea salt
  • For the cheesecake filling:
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/3 cup sour cream, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • Pinch of fine sea salt
  • For the lilikoi (passion fruit) glaze:
  • 3/4 cup lilikoi pulp or juice (strained of seeds, if desired)
  • 1/3 cup granulated sugar (adjust to taste)
  • 1 tablespoon cornstarch
  • 2 tablespoons water (to dissolve cornstarch)
  • 1 tablespoon unsalted butter
  • Optional: 1 teaspoon lime juice for extra brightness
  • Equipment: 12-cup muffin tin, paper liners, mixing bowls, hand or stand mixer, small saucepan, cooling rack

Method
 

  1. Prep the pan and oven: Line a 12-cup muffin tin with paper liners. Preheat oven to 325°F (163°C).
  2. Make the crust: In a bowl, mix graham crumbs, sugar, salt, and melted butter until evenly moistened. Divide the mixture among the liners (about 1 heaping tablespoon each). Press firmly with the back of a spoon or a flat-bottomed measuring cup.
  3. Par-bake the crust: Bake for 5–6 minutes until lightly set. Remove and let cool while you make the filling.
  4. Beat the cream cheese: In a large bowl, beat softened cream cheese on medium speed until very smooth and fluffy, about 1–2 minutes. Scrape the bowl well.
  5. Add sugar and salt: Beat in the granulated sugar and a pinch of salt until creamy, about 1 minute. Scrape the bowl again.
  6. Add eggs: Beat in eggs one at a time on low speed until just combined. Avoid overmixing.
  7. Finish the batter: Add sour cream, vanilla, and lemon juice. Mix on low until smooth and glossy. Tap the bowl on the counter to release air bubbles.
  8. Fill the cups: Divide the batter evenly among the crusts, filling each liner about 3/4 full.
  9. Bake: Bake at 325°F (163°C) for 16–19 minutes, until edges are set and centers still jiggle slightly. They will finish setting as they cool.
  10. Cool gradually: Turn off the oven, crack the door, and let the cheesecakes sit for 10 minutes. Transfer the pan to a cooling rack for 30 minutes, then chill uncovered until cold, at least 2 hours.
  11. Make the lilikoi glaze: In a small saucepan, whisk lilikoi pulp and sugar over medium heat until warm. In a cup, stir cornstarch with water to make a slurry. Whisk slurry into the warm juice and cook, stirring, until thickened and glossy, 1–3 minutes. Remove from heat and whisk in butter (and lime juice, if using). Let cool to room temperature; it will thicken slightly as it cools.
  12. Glaze the cheesecakes: Spoon 1–2 teaspoons of glaze over each chilled cheesecake, spreading to the edges. Chill 15–20 minutes to set the glaze.
  13. Serve: Peel off liners and serve as is, or top with a few passion fruit seeds, a raspberry, or a mint leaf for a pop of color.