Tropical Pineapple Mini Cheesecakes (Print Version)
# Ingredients:
01 -
1 ½ cups graham cracker crumbs.
02 -
¼ cup melted butter.
03 -
2 tablespoons sugar.
04 -
16 oz cream cheese (softened).
05 -
½ cup sugar.
06 -
2 large eggs.
07 -
1 teaspoon vanilla extract.
08 -
½ cup crushed pineapple (drained).
09 -
Pineapple chunks (for topping).
10 -
Caramel sauce (for drizzling).
# Instructions:
01 -
Preheat the oven to 325°F (165°C). Line a muffin tin with paper liners.
02 -
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.
03 -
In a large bowl, beat the cream cheese and ½ cup sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and drained crushed pineapple.
04 -
Spoon the cream cheese mixture over the crust in the muffin cups, filling each about ¾ full. 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.
05 -
Once cooled, top each mini cheesecake with pineapple chunks and drizzle with caramel sauce.
06 -
Chill the mini cheesecakes in the refrigerator for at least 2 hours before serving.
# Notes:
01 -
These mini cheesecakes are the perfect tropical treat, with a creamy filling, pineapple topping, and a caramel drizzle for extra sweetness.
02 -
For a fun twist, you can swap the caramel sauce with white chocolate drizzle.