No-Bake Mini Papaya Cheesecakes

Ingredients: Makes 12 - 16 Mini Cheesecakes

For the Crust:

* 1 + 1/2cups Graham Cracker Crumbs 

* 2tbsps Brown Sugar 

* 1/4cup + 3tbsps Unsalted Butter, melted 

For the Cheesecake Filing:

* 2 + 1/4cups Papaya Pureed

* 4tsp Lime Juice

* 6tsp Gelatin Powder

* 1/2cup cold Water

* 2 + 1/2 blocks (8oz blocks) of Cream Cheese, at room temperature 

* 2/3cup Granulated Sugar 

* 1tsp Vanilla Extract 

* 1/2cups Whipping Cream

Optional:

For the Whipped Topping:

* 1cup Whipping Cream 

* 3tbsp Confectioners Sugar

* 1tsp Vanilla Extract 

* 1/4tsp Food Color gel 

For the Topping:

* Shredded or cubed Papaya

* Thinly sliced Lime wedges 

Directions:

1. Line a 12 cup +  6 cup muffin pans with muffin liners. Set aside. 

2. To make the base, combine the graham cracker crumbs, sugar and melted butter in a bowl, and mix with a fork. Transfer the mixture to the prepared springform pan, and press down using the back of a spoon or the  bottom of a measuring cup. Bake at 350degrees for 8-10 minutes. Leave on wire rack to cool.  

3. Pour water into a bowl, and sprinkle the gelatin over the surface, mixing a little to combine. Leave for 5-10 minutes to become gelatinous. After 10 minutes, warm the bowl with the gelatin in it in the microwave for a few seconds, so it liquifies. 

4. Add the papaya to a food processor and puree (only use pulse option or it will liquify). 

5. Add the cream cheese and sugar to the bowl of a stand mixer with whisk attachment and whip on medium-high, until creamy and smooth. Add in the papaya (leave back 2tbsp), and lime juice, and whisk on medium until combined. Add in vanilla extract and whipping cream and whisk on high for 1-2 minutes, until combined, creamy and smooth.  

6. Pour the liquified gelatin into the bowl with the papaya cream cheese mixture, and whisk by hand. Add in the tablespoons of papaya you set aside into the mixture now, and using a spoon gently swirl the mixture through (leaving streaks of the papaya through the mixture). 

7. Using an ice cream scoop, scoop the mixture into each muffin liner, filling each to the top. Refrigerate for 8-10 hours minimum. 

8. Optional: To make the whipped topping combine the whipping cream, confectioners sugar, and vanilla in a bowl (chill the bowl for 20 minutes in refrigerator prior) and whip on medium-high, using a stand mixer (whisk attachment) or electric hand mixer. Once stiff peaks form, add in the color of your choice, whip on high for 1 more minute. Transfer to piping bag with nozzle of your choice. 

9. Once ready, remove from the muffin pan (remove the liners), and top it with whipped cream, shredded papaya (or cubed) and lime wedges.   

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