Description
Delightful mini cheesecakes featuring a creamy filling and tropical pineapple, topped with caramel sauce.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (20-ounce) pineapple chunks, drained
- 1/4 cup caramel sauce
Instructions
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners.
- In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined. Press mixture into bottom of muffin cups.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Fill muffin cups with the cream cheese mixture, about 3/4 full.
- Top each with pineapple chunks.
- Bake for 20-25 minutes until set but slightly jiggly.
- Cool completely in muffin tin.
- Before serving, drizzle with caramel sauce.
Notes
Use room temperature ingredients for better blending. Don’t overmix the filling to keep it light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: cheesecake, pineapple, dessert, mini dessert, easy dessert