Description
Delicious and creamy mini cheesecakes with a tropical pineapple topping and a crunchy graham cracker crust, perfect for any gathering.
Ingredients
- 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 the oven to 325°F (160°C).
- Combine the graham cracker crumbs and melted butter in a bowl. Stir until the mixture resembles wet sand.
- Press the crumb mixture into the bottom of a greased muffin tin, forming a firm crust in each cup.
- Beat the softened cream cheese and sugar in another bowl until the mixture is smooth and creamy.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
- Fold in the drained pineapple chunks gently.
- Pour the cheesecake filling over the prepared crusts in the muffin tin.
- Bake in the preheated oven for 20-25 minutes, or until the centers are set but still slightly jiggly.
- Remove from the oven and allow them to cool on a wire rack.
- Drizzle with caramel sauce before chilling in the fridge for at least 2 hours.
Notes
Ensure your cream cheese is softened properly for a smooth filling. Experiment with different toppings such as toasted coconut flakes or whipped cream.
