Mini Pineapple Cheesecakes (Print Version)
Tiny cheesecakes loaded up with sweet pineapple, smooth filling, and juicy cherries. They're a party stunner in just one bite.
# Ingredients:
→ Crust
01 -
115 g unsalted butter, melted
02 -
50 g granulated sugar
03 -
240 g graham crackers, crushed
→ Cheesecake Filling
04 -
3 large eggs
05 -
1 teaspoon vanilla extract
06 -
200 g granulated sugar
07 -
450 g cream cheese, brought to room temp
→ Topping
08 -
50 g maraschino cherries, cut in half
09 -
100 g light brown sugar
10 -
150 g pineapple, crushed and well drained
# Steps:
01 -
Pop paper liners in a 12-cup muffin tray or just grease it lightly. Heat the oven to 160°C.
02 -
Tip your graham crumbs in a bowl, add sugar, then stir in melted butter till it’s all moistened. Press this mix at the bottom of every muffin cup and smush it down with a spoon.
03 -
Throw the cream cheese into a mixing bowl with sugar and vanilla. Use an electric mixer to beat it till it’s creamy and smooth. Now, one egg at a time, beat until each is mixed in.
04 -
Add the drained pineapple to the filling. Gently fold it in so you keep it fluffy.
05 -
Spoon that cheesecake mixture right on top of the crust in each muffin cup—almost all the way up.
06 -
Dust plenty of brown sugar on each mini cheesecake, then pop a cherry half in the middle.
07 -
Slide the tray into your hot oven. Let them bake for 20 to 25 minutes. As soon as the sides look golden and the centers seem set, they’re good.
08 -
Let your cheesecakes completely cool before popping them out. They come out best if you chill them in the fridge before taking a bite.
# Notes:
01 -
Grab either fresh pineapple or canned—just make sure it’s really well drained.
02 -
If you chill these cheesecakes, they get even creamier and pop out of the tin a lot easier.
03 -
Throw some whipped cream on top if you want a little extra treat.