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–+ servings
Melany

Delicious Mini Pineapple Cheesecakes – A Creamy & Fruity Delight!

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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 2 hours 35 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

Prepare the Crust:
  1. Preheat oven to 325°F (163°C).
  2. Mix graham cracker crumbs and melted butter.
  3. Press 1 tablespoon of the mixture into each lined muffin cup.
  4. Bake for 5 minutes, then set aside.
Make the Cheesecake Filling:
  1. Beat cream cheese and sugar until smooth.
  2. Add eggs one at a time, mixing just until combined.
  3. Stir in vanilla extract.
Fill and Bake:
  1. Spoon the filling over the crusts, filling ¾ full.
  2. Bake for 18-20 minutes, until set but slightly jiggly in the center.
  3. Let cool in the oven for 10 minutes, then transfer to a rack.
Chill and Top:
  1. Refrigerate for at least 2 hours before serving.
  2. 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.

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