Creamy, sweet, and irresistibly smooth, these no-bake lucuma mini cheesecakes rest on a buttery, crunchy Graham cracker base for the perfect contrast in every bite. Lucuma adds its signature caramel-like flavor along with nutrients and beneficial plant compounds, giving this refreshing dessert a delicious exotic twist.
- In a small bowl, combine the crushed Graham crackers and melted butter until evenly moistened.(3 minutes)
- Divide the mixture among 12 mini muffin cups or large ice cube tray cavities and press firmly into the bottom to form the crust.(5 minutes)
- Using a handheld mixer, beat the softened cream cheese until smooth. Add the lucuma powder and mix until fully incorporated.(2 minutes)
- Add the condensed milk, lemon juice, and vanilla extract. Continue mixing until the filling is smooth and creamy.(1 minute)
- Spoon about 1 to 2 teaspoons of the cheesecake filling over each crust and smooth the tops.(3 minutes)
- Freeze for at least 4 hours, or until firm.(4 hours)
- Let the mini cheesecakes stand at room temperature for 10 to 15 minutes before serving for the creamiest texture. Enjoy!
