Description
Delightful mini cheesecakes combining pineapple and rich cream cheese for a tropical escape.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 can (20 oz) pineapple chunks, drained
- ¼ cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the crust: In a bowl, combine graham cracker crumbs and melted butter. Press this mixture into the bottom of muffin tins lined with paper liners.
- Make the cheesecake filling: Beat the softened cream cheese until smooth. Gradually add in the granulated sugar, mixing well. Add eggs one at a time, blending after each addition, and stir in the vanilla extract.
- Assemble the cheesecakes: Spoon the cream cheese mixture over the crust in each muffin tin, then add a few pineapple chunks on top.
- Bake for 20-25 minutes or until the edges are set and the center is slightly wobbly.
- Chill in the fridge for at least 2 hours before serving. Drizzle with caramel sauce before enjoying.
Notes
Serve with whipped cream or toasted coconut for extra flair. Best stored in the refrigerator for 3-5 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: mini cheesecakes, pineapple upside-down, dessert, summer dessert, party dessert