Indulge in these Tropical Pineapple Mini Cheesecakes for a delightful bite-sized dessert! Bursting with creamy cheesecake, tropical pineapple, and a sweet caramel drizzle, these mini treats are perfect for any occasion.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 Mini Cheesecakes
Difficulty: Intermediate
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup melted butter
2 tablespoons sugar
For the Cheesecake Filling:
16 oz cream cheese, softened
½ cup sugar
2 large eggs
1 teaspoon vanilla extract
½ cup crushed pineapple, drained
For Topping:
Pineapple chunks
Caramel sauce (for drizzling)
Instructions
Preheat the Oven:
Preheat your oven to 325°F (165°C). Line a muffin tin with paper liners.
Prepare the Crust:
In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form the crust.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and ½ cup sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and the drained crushed pineapple.
Assemble the Mini Cheesecakes:
Spoon the cream cheese mixture over the crust in the muffin cups, filling each about ¾ full.
Bake:
Bake for 18-20 minutes, or until the centers are set. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Add Toppings:
Once cooled, top each mini cheesecake with pineapple chunks and drizzle with caramel sauce.
Chill:
Chill the mini cheesecakes in the refrigerator for at least 2 hours before serving.
Notes
These mini cheesecakes are the perfect tropical treat, featuring a creamy filling with a refreshing pineapple topping and a sweet caramel drizzle.
For a fun twist, swap the caramel sauce with a white chocolate drizzle for a different flavor experience.
Enjoy these delightful mini cheesecakes and share the tropical vibes! 🍍✨