Description
Delightful mini cheesecakes with a creamy texture, bright pineapple flavor, and sweet caramel topping, perfect for sharing at gatherings.
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 the oven to 350°F (175°C).
- Combine the graham cracker crumbs and melted butter in a mixing bowl and stir until evenly coated. Line a muffin tin with cupcake liners and press the mixture into each liner to form the crust.
- Beat the cream cheese in a large bowl until smooth, then add the sugar, mixing well. Incorporate the eggs one at a time, mixing thoroughly, and then stir in the vanilla extract.
- Pour a small amount of the cheesecake filling into each crust and add a few pineapple chunks. Gently swirl the pineapple into the filling and top with more filling until almost full.
- Bake for 20-25 minutes until the tops are set with a slight jiggle in the center.
- Cool to room temperature, then refrigerate for at least 2 hours before serving. Drizzle with caramel sauce before serving.
Notes
Consider adding whipped cream, fresh pineapple slices, or toasted coconut as garnishes. Mini cheesecakes can be stored in an airtight container for up to a week in the refrigerator or frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 240
- Sugar: 14g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg