Cheesecake cups

Cheesecake cups: Perfect for your guests. Image: Carla Zinkfontein

Cheesecake cups: Creamy dessert topped with passionfruit

Creamy cheesecake combined with the tart deliciousness of passionfruit! These cheesecake cups will have your guests swooning.

Cheesecake cups

Cheesecake cups: Perfect for your guests. Image: Carla Zinkfontein

Cheesecake anyone? If you love this creamy dessert, these cheesecake cups are perfect for you. Served in cups or ramekins and topped with slightly tart passionfruit, these elegant desserts will round off a delightful evening.

There are many variations one can experiment with when preparing cheesecake. Substitute the passionfruit with mixed berries or other exotic fruit slices like kiwi. If you do not want to use fruit as a topping, you can also use some caramel and smear it on top for an even sweeter sensation.

Tips when preparing cheesecake cups

When baking your crust, keep an eye on it as it can quickly burn.

After placing the cheesecake into the oven, cover the pan loosely with foil. Allow the cheesecake to bake until just set but the centres should still have a slight wobble. It is important that you do not overbake the cheesecake as it will affect taste and texture.

When baked, remove the ramekins from the pan and cool to room temperature. Only when the cheesecake cups have reached room temperature can you place them in the fridge to chill.

Prepare these cheesecake cups once and you will have a new favourite dessert to serve to your guests.

Cheesecake recipe

5 from 1 vote
Recipe by Carla Zinkfontein Course: DessertCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time




  • 200 g 200 shortbread biscuits, crushed

  • 40 g 40 unsalted butter, melted

  • 250 g 250 cream cheese, softened

  • 1/2 cup 1/2 (120g) sour cream

  • 1 tablespoon 1 lemon juice

  • 1 cup 1 (220g) caster sugar

  • 3 eggs

  • 6 passionfruit

  • 1 teaspoon 1 arrowroot


  • Preheat the oven to 170°C.
  • Mix shortbread and butter in a bowl. Spread onto a lined baking tray and bake, stirring twice, for 10 minutes or until evenly golden (be careful as it can burn easily).
  • Place cream cheese, sour cream, lemon juice and 1/2 cup (110g) sugar in a food processor, then whiz to combine. Add eggs and whiz until smooth.
  • Divide among six 200ml ramekins, then place ramekins in a roasting pan and pour in enough boiling water to come halfway up the sides. Cover pan loosely with foil and bake for 20-25 minutes until just set but the centre still has a slight wobble. Remove ramekins from the pan and cool to room temperature, then chill.
  • Place passionfruit pulp in a food processor and pulse to separate the flesh from seeds. Place remaining 1/2 cup (110g) sugar in a saucepan with 1/3 cup (80ml) water. Stir over low heat to dissolve sugar, then simmer for 2 minutes or until slightly thickened.
  • Add passionfruit and simmer for a further 2 minutes or until syrupy. Combine arrowroot with 1 tablespoon water in a bowl, then stir into sauce and cook for 1 minute or until thickened. Cool.
  • For this cheesecake, you may decide to make it in glasses to make each person feel special having it in their own glass.


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