Description
Delightful mini cheesecakes featuring a creamy filling and sweet pineapple topping, perfect for parties or a unique dessert.
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 your oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs and melted butter until well combined, then press into the bottom of mini cheesecake molds.
- Blend the softened cream cheese and sugar until smooth, then add eggs one at a time. Stir in vanilla.
- Spoon pineapple chunks over the crusts in each mold, then pour the cheesecake filling over the pineapple.
- Bake for 20-25 minutes until the edges are set but the center jiggles slightly.
- Cool to room temperature, then refrigerate for at least two hours before serving.
Notes
For serving, drizzle with caramel sauce and garnish with fresh pineapple or whipped cream. Store leftovers in an airtight container in the fridge for up to four days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg