Mini Pineapple Cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
1/4 cup melted butter
02 -
1 1/2 cups of crushed graham crackers
→ Cheesecake Filling
03 -
2 packs (16 oz) cream cheese, softened
04 -
1/2 cup white sugar
05 -
2 eggs, large
06 -
1 tsp of vanilla extract
→ Topping
07 -
1 can (20 oz) drained pineapple chunks
08 -
1/4 cup of caramel drizzle
# Instructions:
01 -
Get your oven going at 350°F (175°C) and line a muffin tin with 12 paper cups.
02 -
Blend the crushed crackers with the melted butter until everything’s coated. Press into the lined muffin cups using the back of a spoon or a small glass.
03 -
Whip the softened cream cheese with sugar until it’s super smooth. Beat in one egg at a time, then mix the vanilla in at the end.
04 -
Pour the cheesecake mix evenly into the cups, filling most of the way. Add pineapple chunks on top, pressing them slightly down.
05 -
Bake for 20-25 minutes until the edges are firm but the centers have a slight jiggle. Let cool completely, then chill in the fridge for at least 4 hours, or overnight for best results.
06 -
Before dishing them up, add a caramel drizzle to each one.
# Notes:
01 -
Make sure cream cheese and eggs are at room temp for a silky batter.
02 -
Dry the pineapple chunks well to avoid soggy results.
03 -
Put a dish of hot water in the oven’s lower rack to keep the tops from cracking.