These delightful mini cheesecakes are bursting with pineapple flavor and a creamy cheesecake center, all in individual portions perfect for any occasion!
Ingredients
- For the Crust:
- 1/2 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
- For the Pineapple Topping:
- 1 (14.5 oz) can pineapple tidbits, drained (reserve 2 tablespoons juice)
- 2 tablespoons packed light brown sugar
- 1 tablespoon butter
- 7 maraschino cherries, halved
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin.
- Prepare the crust: In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined and crumbly. Press the mixture evenly into the bottom of each muffin tin cup.
- Prepare the pineapple topping: In a small saucepan, melt butter and brown sugar over medium heat, stirring constantly, until bubbly. Remove from heat and stir in reserved pineapple juice. Add pineapple tidbits and cherries, then spoon the mixture evenly over the crust in each muffin tin cup.
- Prepare the cheesecake filling: In a medium bowl, beat together cream cheese and sugar until smooth. Beat in the egg, vanilla extract, and salt until just combined.
- Pour the cheesecake filling over the pineapple topping in each muffin tin cup.
- Bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
- Let cool completely in the muffin tin, then refrigerate for at least 2 hours before serving.
- To serve, carefully run a knife around the edge of each cheesecake and gently invert onto a plate. Enjoy!
Tips:
- For a richer flavor, use brown butter in the crust. To brown butter, melt it in a saucepan over medium heat, swirling occasionally, until it turns golden brown and has a nutty aroma.
- You can substitute crushed pecans or walnuts for the graham cracker crumbs in the crust.
- For a fun twist, use chopped fresh pineapple instead of canned pineapple tidbits.
- Leftover cheesecakes can be stored in the refrigerator for up to 3 days.
