Description
Delightful mini cheesecakes with a creamy texture and a burst of tropical pineapple sweetness.
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).
- Line a muffin tin with paper liners.
- Mix the graham cracker crumbs with melted butter until well combined. Press into the bottom of each muffin cup.
- Beat the softened cream cheese and sugar together until smooth. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- Fill the cups with the cream cheese mixture, about 3/4 full.
- Top each cheesecake with pineapple chunks.
- Bake for 20-25 minutes, until set but slightly jiggly in the center.
- Cool completely in the muffin tin.
- Drizzle caramel sauce over each cheesecake before serving.
Notes
Ensure cream cheese is at room temperature for a smooth texture. Uniform crusts can be pressed evenly using a measuring cup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg