Mini Pineapple Cheesecakes: A Delicious Easy Recipe!
Delicious mini pineapple cheesecakes with a tropical twist, perfect for parties and gatherings.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 2 tbsp granulated sugar
- 6 pineapple rings, cut to fit muffin cups
- 6 maraschino cherries
- 3 tbsp brown sugar
- 2 tbsp melted butter
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
Instructions
- Preheat your oven to 325°F and line a muffin tin with paper liners or lightly grease it. Mix the brown sugar and melted butter, then spoon a little into each cup.
- Place a pineapple piece in each muffin cup and press a maraschino cherry into the center.
- Stir the graham cracker crumbs, sugar, and melted butter together until sandy. Press the mixture firmly into each cup over the pineapple layer.
- Beat the cream cheese and sugar until smooth, then mix in eggs one at a time. Add vanilla and sour cream, and stir just until combined.
- Spoon the filling over the crust and bake for 18 to 22 minutes, until just set. Cool completely, then chill for at least 2 hours. Carefully invert to serve.
Notes
- These mini cheesecakes can be made a day in advance for convenience.
- Feel free to substitute the pineapple with other fruits like peaches or strawberries.
- Make sure to let them cool completely before chilling for the best texture.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 290
- Sugar: 18g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg