Description
Delicious mini cheesecakes with a tropical twist, featuring a pineapple topping and a buttery crust.
Ingredients
Scale
- 1 cup crushed pineapple, drained
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1 cup graham cracker crumbs
- 2 cups cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the crushed pineapple with brown sugar and melted butter.
- In another bowl, combine graham cracker crumbs with melted butter and press into the bottom of mini cheesecake pans.
- In a mixing bowl, beat cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Pour the cream cheese mixture over the crusts in the mini pans.
- Top each cheesecake with the pineapple mixture.
- Bake for 20-25 minutes or until set.
- Let cool before removing from pans and refrigerate for at least 2 hours before serving.
Notes
- For a richer flavor, use full-fat cream cheese.
- These can be made a day in advance for convenience.
- Garnish with whipped cream and a cherry for presentation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg