These delightful mini cheesecakes are great to whip up for a party or gathering. Made with a mix of cream cheese and vanilla ice-cream, and drizzled with passionfruit pulp to serve, they strike the perfect balance between sweet and tart. This make ahead frozen dessert is great for easy entertaining.
Looking for more recipes with passionfruit? Or some traditional baked cheesecake recipes?
Ingredients
Method
Lightly spray four holes of a Texas muffin pan (¾ cup/180ml capacity) with cooking oil spray. Line bases with baking paper.
Place the cream cheese in a food processor; process until smooth. Add the ice-cream and vanilla; process until combined. Divide mixture among lined muffin pan holes and freeze until firm.
Place biscuits and butter in a food processor; process until mixture resembles breadcrumbs. Take muffin pan from freezer and divide crumbs evenly over top of mini cheesecakes. Press down firmly. Return pan to the freezer until firm.
Invert muffin pan over a tray. Wipe a warm damp cloth over bases of pans to help the mini cheesecakes slide out. Serve cheesecakes immediately, drizzled with passionfruit pulp.
How far in advance can I make these cheesecakes?
You will need to freeze these mini cheesecakes for several hours to set them before serving. It is best to make them the morning of, or the day before.
To make more mini cheesecakes
If you’d like to make more than four cheesecakes, you can simply double the ingredients, and split the mixture between 8 pan holes. You may need two Texas muffin pan trays to accommodate this.
More cheesecakes by Julie Goodwin
For more cheesecake dessert options, try Julie’s indulgent chocolate cheesecake, or her apricot cheesecake.
Plus, for something unique, have a go Julie Goodwin’s pecan pie cheesecake. The decadent dessert combines a buttery crumb base with rich, deep caramel cheesecake filling and a deliciously gooey and nutty pecan pie topping.
This recipe first appeared in The Australian Women’s Weekly magazine in 2014 and was published online in 2026.
