These bite-sized tropical delights combine creamy cheesecake with a caramelized pineapple topping. A luscious graham cracker crust complements the smooth filling, and a drizzle of caramel sauce adds the perfect finishing touch. Simple yet indulgent, these mini cheesecakes are sure to be a hit at your next
gathering!
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
For the cheesecake filling:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the topping:
- 1 can (20 oz) pineapple chunks, drained
- 1/4 cup caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to ensure easy removal.
- Prepare the crust: In a bowl, mix graham cracker crumbs with melted butter. Divide the mixture evenly among the muffin cups, pressing firmly to form a sturdy base.
- Make the cheesecake filling: Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract.
- Assemble the cheesecakes: Spoon the cheesecake mixture into the muffin cups, filling about three-quarters full. Top each with a few pineapple chunks, gently pressing them into the filling.
- Bake: Bake for 20-25 minutes, or until edges are set and centers slightly jiggle. Allow to cool in the pan.
- Chill and serve: Refrigerate for at least 4 hours or overnight to set. Before serving, drizzle with caramel sauce. Garnish with a maraschino cherry or mint leaves if desired.
Enjoy these tropical, mini indulgences that offer the perfect balance of creamy and fruity flavors!
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