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Mini Pineapple Cheesecakes

These Mini Pineapple Cheesecakes are quick to whip up, delightfully creamy, and topped with zesty pineapple, all nestled in a buttery graham cracker crust - a tropical treat for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 5 tablespoons melted butter
For the cheesecake filling
  • 16 ounces cream cheese, softened it’s the star of the show!
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup crushed pineapple, drained don’t skip this part!

Method
 

Preparation
  1. Preheat your oven to 325°F (about 160°C).
  2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until all the crumbs are moistened.
  3. Divide the mixture evenly into a muffin tin lined with cupcake liners and press down firmly.
  4. In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and vanilla, then beat until fully combined.
  5. Add the eggs one at a time, mixing well after each addition. Gently fold in the drained crushed pineapple.
  6. Pour the cheesecake mixture evenly over the crusts.
Baking
  1. Bake in the preheated oven for about 20-25 minutes until the edges are set and the centers still jiggle.
  2. Let them cool in the tin for about 10 minutes, then transfer to the refrigerator for at least 2 hours to chill.
Serving
  1. Serve topped with whipped cream or toasted coconut.

Notes

Line muffin tins with cupcake liners for easy release. Drain the pineapple thoroughly to avoid soggy cheesecakes. Feel free to experiment with toppings like caramel sauce or fresh berries.