Description
These Mini Pineapple Cheesecakes are a delicious bite-sized treat with a buttery graham cracker crust, a rich and creamy cheesecake filling, and a sweet pineapple topping. Perfect for tropical-themed parties or whenever you crave a refreshing, fruity dessert!
Ingredients
For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs
- ¼ cup melted butter
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese (softened)
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Pineapple Topping:
- 20 oz can pineapple chunks (drained)
- ¼ cup caramel sauce
Instructions
- Prepare the Crust:
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs and melted butter.
- Press 1 tablespoon of the mixture into each lined muffin cup.
- Bake for 5 minutes, then set aside.
- Make the Cheesecake Filling:
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing just until combined.
- Stir in vanilla extract.
- Fill and Bake:
- Spoon the filling over the crusts, filling ¾ full.
- Bake for 18-20 minutes, until set but slightly jiggly in the center.
- Let cool in the oven for 10 minutes, then transfer to a rack.
- Chill and Top:
- Refrigerate for at least 2 hours before serving.
- Top with drained pineapple chunks and drizzle with caramel sauce.
Notes
- For extra flavor, sprinkle toasted coconut on top.
- To store, refrigerate in an airtight container for up to 5 days.
- For a stronger pineapple flavor, add pineapple extract to the cheesecake batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American