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Tropical Pineapple Mini Cheesecakes

Delicate, creamy mini cheesecakes enriched with the bright flavors of pineapple, perfect for a sweet treat any time.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 290
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cups melted butter
  • 2 tablespoons sugar
For the filling
  • 16 oz cream cheese, softened Room temperature for smoother blending
  • 0.5 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups crushed pineapple, drained Ensure it is well-drained
For topping
  • Pineapple chunks for topping
  • Caramel sauce for drizzling

Method
 

Preparation
  1. Preheat the oven to 325°F (165°C) and line a muffin tin with paper liners.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
  3. Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form the crust.
Baking
  1. In a large mixing bowl, beat cream cheese and sugar until smooth.
  2. Add eggs one at a time, beating well after each addition.
  3. Stir in vanilla extract and crushed pineapple.
  4. Spoon the cream cheese mixture over the crust in the muffin cups, filling each about 3/4 full.
  5. Bake for 18-20 minutes, or until the centers are set.
  6. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving
  1. Top each mini cheesecake with pineapple chunks and drizzle with caramel sauce.
  2. Chill in the refrigerator for at least 2 hours before serving.

Notes

Cover the cheesecakes lightly with plastic wrap or keep them in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze the un-topped minis for up to one month.