Description
A delightful twist on the classic dessert, these mini cheesecakes feature creamy cheesecake paired with the tropical flavor of pineapple, all topped with caramel sauce.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 can (20 oz) pineapple chunks, drained
- 1/4 cup caramel sauce
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of lined muffin tins to form small crusts.
- In a mixing bowl, blend the softened cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each. Stir in vanilla extract until fully incorporated.
- Place a few drained pineapple chunks on top of each crust. Pour the cream cheese mixture over the pineapple.
- Bake in the preheated oven for about 20-25 minutes or until the centers are set.
- Let them cool, then refrigerate for at least 2 hours before serving. Drizzle with caramel sauce just before serving.
Notes
Make sure your cream cheese is softened for easy blending. Don’t skip chilling the cheesecakes; this enhances their texture. For an extra burst of flavor, add a sprinkle of coconut over the top before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 230
- Sugar: 12g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cheesecake, pineapple, dessert, mini dessert, party food