Description
Delightful Tropical Pineapple Mini Cheesecakes bring Caribbean sunshine to your dessert table with creamy, tangy perfection. Smooth cream cheese and fresh pineapple create a miniature paradise you’ll savor in every blissful bite.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese (softened)
- 2 large eggs
- 1/2 cup (120 ml) crushed pineapple (drained)
Crust Ingredients:
- 1 1/2 cups (180 grams) graham cracker crumbs
- 1/4 cup (60 ml) melted butter
- 2 tablespoons (30 ml) sugar
Topping and Flavoring Ingredients:
- 1/2 cup (120 ml) sugar
- 1 teaspoon vanilla extract
- Pineapple chunks (for topping)
- Caramel sauce (for drizzling)
Instructions
- Set oven to 325F (165C) and arrange paper liners inside a muffin tin for uniform mini cheesecake preparation.
- Create a crisp foundation by mixing graham cracker crumbs with melted butter and sugar, firmly pressing a tablespoon of mixture into each muffin cup’s base.
- Whip cream cheese and sugar until velvety smooth, incorporating eggs individually to maintain a silky texture. Gently fold in vanilla extract and thoroughly drained crushed pineapple for consistent flavor distribution.
- Carefully distribute cream cheese mixture over graham cracker crusts, filling each cup approximately three-quarters full to prevent overflow during baking.
- Bake 18-20 minutes until centers appear firm and edges slightly golden, demonstrating perfect cheesecake consistency.
- Allow mini cheesecakes to rest in pan for 10 minutes, then transfer to wire rack for complete cooling, preventing potential structural collapse.
- Embellish each mini cheesecake with fresh pineapple chunks and elegant caramel sauce drizzle for visual and flavor enhancement.
- Refrigerate completed desserts for minimum 2 hours, enabling flavors to meld and texture to stabilize before serving chilled.
Notes
- Swap graham cracker crumbs with gluten-free alternatives like almond flour or crushed gluten-free cookies to create a celiac-friendly version of these delightful mini cheesecakes.
- Drain crushed pineapple thoroughly using a fine-mesh strainer or cheesecloth to prevent excess moisture from making the cheesecake base too runny and compromising its creamy texture.
- Prevent cheesecake cracks by avoiding overmixing the batter and using room temperature ingredients, which help create a smoother, more uniform filling that bakes evenly.
- Store these tropical treats in an airtight container in the refrigerator for up to 5 days, ensuring they maintain their fresh flavor and creamy consistency while keeping the crust crisp and delicious.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 254 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg