Description
Delightful mini cheesecakes featuring a rich cream cheese filling, caramelized pineapple topping, and a crunchy graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 1 cup crushed pineapple, drained
- 1/4 cup brown sugar
- 2 tablespoons butter
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cup crushed graham crackers
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- Melt the butter in a small saucepan over medium heat. Stir in the brown sugar and drained crushed pineapple. Cook until fragrant, about 3-5 minutes.
- Blend the cream cheese with 1/2 cup sugar and vanilla extract until smooth.
- Incorporate the egg into the cream cheese mixture and blend until combined.
- Prepare the crust by mixing crushed graham crackers with melted butter until well combined.
- Form the cheesecakes by pressing the graham cracker mixture into the bottoms of the muffin tin cups.
- Layer each crust with the pineapple mixture, followed by the cheesecake batter.
- Bake in the oven for 20-25 minutes until set.
- Cool completely before serving.
Notes
These cheesecakes can be made ahead of time and stored in the fridge for up to three days. Consider adding coconut for a tropical twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg