Description
Delightful mini cheesecakes with a creamy base, buttery crust, and topped with juicy pineapple and caramel.
Ingredients
Scale
- 1 cup crushed graham crackers
- 1/4 cup melted butter
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 can pineapple rings, drained
- Maraschino cherries (optional)
- Caramel sauce for drizzling
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix the crushed graham crackers with the melted butter until well combined. Press the mixture firmly into the bottoms of individual dessert cups.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add in the sugar and vanilla, mixing until everything is well blended.
- Add the eggs one at a time, mixing after each addition until fully incorporated.
- Pour the cream cheese mixture over the crusts in the dessert cups, distributing evenly.
- Top each cupcake with a pineapple ring and add a cherry if you desire.
- Bake for 25-30 minutes, or until the edges are set and the centers are slightly jiggly.
- Allow the cheesecakes to cool before refrigerating for at least 2 hours.
- Before serving, drizzle caramel sauce over each cheesecake.
Notes
For a smoother cheesecake, ensure cream cheese is at room temperature. Mixing slowly can help prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 330
- Sugar: 22g
- Sodium: 360mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg