Description
Bite-sized tropical bliss! Graham crust, velvety vanilla cheesecake, caramel-glazed pineapple—a sunny, party-ready treat.
Ingredients
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1½ cups graham cracker crumbs
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¼ cup melted butter
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2 (8 oz) packages cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1 can (20 oz) pineapple chunks, drained
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¼ cup caramel sauce
Instructions
Step 1: Preheat and Prep
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Preheat oven to 350°F (175°C).
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Line a 12-cup muffin tin with paper cupcake liners.
Step 2: Make the Crust
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In a bowl, combine graham cracker crumbs and melted butter.
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Divide evenly among muffin cups, pressing firmly into the bottom with a spoon or flat glass.
Step 3: Make the Cheesecake Filling
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In a large mixing bowl, beat cream cheese and sugar until smooth and fluffy.
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Add eggs, one at a time, mixing well after each addition.
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Stir in vanilla extract.
Step 4: Assemble the Cheesecakes
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Spoon the cream cheese mixture into each muffin cup, filling about ¾ full.
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Top each with 2–3 pineapple chunks, gently pressing into the batter.
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Drizzle about 1 teaspoon of caramel sauce over each mini cheesecake.
Step 5: Bake and Cool
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Bake for 18–20 minutes, or until centers are just set.
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Remove from oven and allow to cool in the pan for 10 minutes.
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Transfer to a wire rack, then refrigerate for at least 30–45 minutes before serving.
Notes
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Be sure to cool completely before chilling, or condensation may affect the texture.
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These are great for holiday dessert tables, Mother’s Day brunches, or summer gatherings.
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Swap in low-fat cream cheese or Greek yogurt for a lighter version.
- Prep Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American