Mini Pineapple Cheesecakes that Delight with Flavor!
Mini Pineapple Cheesecakes are delightful individual desserts featuring a tropical twist with pineapple and cherries, perfect for parties.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: ~1 hour 45 mins
- Yield: 6 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Ingredients
Scale
- For the Topping:
- 6 pineapple rings (canned or fresh)
- 6 maraschino cherries
- ⅓ cup brown sugar
- 2 tbsp melted butter
- For the Crust:
- ¾ cup graham cracker crumbs
- 2 tbsp granulated sugar
- 3 tbsp melted butter
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 egg
- 2 tbsp sour cream
- 1 tbsp all-purpose flour
Instructions
- In a greased muffin pan, add ½ tsp brown sugar and a drizzle of melted butter into each cup. Top with a pineapple ring and place a cherry in the center.
- Stir graham cracker crumbs, sugar, and melted butter until sandy. Press a spoonful firmly on top of each pineapple ring.
- Beat cream cheese until smooth. Add sugar, vanilla, egg, sour cream, and flour. Beat until creamy.
- Pour filling evenly into each cup over the crust. Bake at 325°F (163°C) for 20–22 minutes, until set. Let cool completely before chilling.
- Once chilled, carefully flip each cheesecake out of the pan to reveal the glossy pineapple top. Serve chilled.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Chilling is essential for the best texture and flavor.
- These can be made a day in advance for convenience.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: ~290
- Sugar: ~20g
- Sodium: ~200mg
- Fat: ~15g
- Saturated Fat: ~8g
- Unsaturated Fat: ~5g
- Trans Fat: 0g
- Carbohydrates: ~35g
- Fiber: <1g
- Protein: ~4g
- Cholesterol: ~50mg