Description
Delicious mini cheesecakes with a cream cheese filling, caramelized pineapple topping, and a crunchy graham cracker crust, perfect for parties or gatherings.
Ingredients
Scale
- 1 cup crushed pineapple, drained
- 1/4 cup brown sugar
- 1/4 cup butter
- 1 package cream cheese (8 oz), softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 egg
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C) with a centered rack.
- In a skillet, melt 1/4 cup of butter, add brown sugar and drained pineapple; cook until combined and syrup is glossy.
- Mix graham cracker crumbs with melted butter and press into the bottom of cupcake liners in a muffin tin.
- In a bowl, beat cream cheese, sugar, and vanilla until smooth. Add the egg and mix until just combined.
- Pour the cream cheese mixture over the crust, then top with the pineapple mixture, leaving a small edge.
- Bake for 20-25 minutes until set. Centers should firm as they cool.
- Allow to cool then chill for at least 2 hours before serving.
Notes
Chill overnight for a firmer texture. These cheesecakes can also be frozen and stored for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg