Prepare the Crust

• Crush graham crackers or digestive biscuits into fine crumbs using a food processor or rolling pin.

• In a bowl, mix the crumbs with melted butter until the mixture resembles wet sand.

• Spoon about 1–2 tablespoons of the mixture into cupcake liners or mini cheesecake molds.

• Press the crust firmly into the base using the back of a spoon or a small glass.

• Refrigerate for 10–15 minutes to help the crust firm up.

Make the Dragon Fruit Puree

• Cut fresh dragon fruit in half and scoop out the flesh.

• Blend it in a blender or food processor until smooth.

• Set aside about ½ cup of puree for the cheesecake filling.

Prepare the Cheesecake Filling

• In a mixing bowl, beat softened cream cheese until smooth and creamy.

• Add powdered sugar and vanilla extract, then mix until well combined.

• Pour in the dragon fruit puree and mix again until the filling turns evenly pink.

Add the Stabilizer

• In a small bowl, dissolve 1 teaspoon gelatin in 2 tablespoons warm water.

• Let it sit for about a minute, then heat briefly until fully dissolved.

• Slowly stir the gelatin mixture into the cheesecake filling while mixing.

Fold in Whipped Cream

• Gently fold whipped cream into the mixture using a spatula.

• Mix slowly to keep the filling light and airy.

Assemble the Mini Cheesecakes

• Spoon the cheesecake filling evenly over the chilled crusts.

• Smooth the tops with a spatula or spoon.

Chill the Cheesecakes

• Place the mini cheesecakes in the refrigerator for 3–4 hours or until fully set.

Decorate and Serve

• Before serving, top with whipped cream, dragon fruit cubes, mint leaves, or coconut flakes if desired.

• Serve chilled and enjoy the creamy tropical flavor.