Description
Mini tropical fruit cheesecakes with a creamy filling, buttery crust, and fresh vibrant fruit topping.
Ingredients
Scale
- 2 cups cream cheese
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/2 cups crushed digestive biscuits or graham crackers
- 1/2 cup melted butter
- 1 cup diced mango
- 2 sliced kiwi
- 1/2 cup diced pineapple
Instructions
- Preheat oven to 325°F (160°C).
- Mix crushed biscuits with melted butter and press into muffin tins.
- Beat cream cheese, sugar, and vanilla until smooth, then add eggs one at a time.
- Pour filling over crust.
- Bake for 18 to 20 minutes until set, then cool.
- Chill in fridge, then top with fresh fruit.
- Serve cold.
Notes
- Use room temperature cream cheese
- Chill before serving for best texture
- Add fruit just before serving