Watermelon Strawberry Kiwi Mini Cheesecakes
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1/2 cup pureed watermelon
- 1/4 cup pureed strawberries
- 1/4 cup pureed kiwi
For the Topping:
- Fresh watermelon, strawberry, and kiwi slices for garnish
- Mint leaves for garnish (optional)
Instructions:
1. Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.
2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Divide the mixture evenly among the liners, pressing firmly to form the crust. Bake for 5 minutes and let cool.
3. In a mixing bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract and eggs, one at a time, beating well after each addition. Mix in the sour cream until combined.
4. Divide the cheesecake filling evenly among three bowls. In the first bowl, mix in the pureed watermelon. In the second bowl, mix in the pureed strawberries. In the third bowl, mix in the pureed kiwi.
5. Layer the fillings in the crusts, starting with the watermelon layer, followed by the strawberry layer, and finishing with the kiwi layer. Use a toothpick to swirl the layers slightly for a marbled effect if desired.
6. Bake for 18–20 minutes or until the centers are just set. Allow to cool completely in the pan, then refrigerate for at least 2 hours.
7. Before serving, garnish each mini cheesecake with fresh slices of watermelon, strawberry, and kiwi. Add a mint leaf on top for an extra touch if desired.