Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- 2 tablespoons sugar
- 16 oz cream cheese (softened)
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup crushed pineapple (drained)
- Pineapple chunks (for topping)
- Caramel sauce (for drizzling)
Instructions
- Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of each muffin cup.
- In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and crushed pineapple.
- Fill muffin cups with the cheesecake mixture until about ¾ full.
- Bake for 18-20 minutes until centers are set and let cool for about 10 minutes before transferring to a wire rack.
- Once completely cooled, top each cheesecake with fresh pineapple chunks and drizzle with caramel sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: For an extra tropical twist, consider adding shredded coconut or experimenting with different fruit toppings like mango or kiwi. Ensure your cream cheese is at room temperature for a smooth mixture, and remember to drain the pineapple thoroughly to maintain the right texture.