Description
These Mini Pineapple Cheesecakes are the ultimate handheld treat! They bring a tropical twist to a classic dessert, with juicy pineapple, a buttery crust, and a cherry topping. Make them for any party, baby shower, or family gathering—they’re always a hit. Simple ingredients, easy steps, and amazing flavor. Plus, they’re perfectly portioned to make serving a breeze.
Ingredients
- 1 cup crushed pineapple, drained
- 1/4 cup brown sugar
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup graham cracker crumbs
- 1/4 cup chopped pecans or walnuts (optional)
- Whipped cream for topping
Instructions
Begin by preheating your oven to 350°F (175°C). While it warms up, gather your mini cheesecake pan or muffin tin. For easy removal, grease the pan with butter or a non-stick spray to ensure your cheesecakes slide out effortlessly after baking.
Take your chopped pineapple and place a small amount into each cavity of the pan. Ensure the fruit sits evenly. This layer will add a delightful sweetness and a pop of color to your cheesecake. Sprinkle a little brown sugar over the pineapple, giving it that caramelized touch. The sugar creates a delicious syrup as it bakes, enhancing the flavor significantly.
In a bowl, mix together cream cheese, sugar, vanilla extract, and sour cream until the mixture is smooth and creamy. You want a light and fluffy consistency. Incorporating ingredients at room temperature helps achieve the perfect texture. Don’t rush—enjoy watching this mixture transform into a velvety batter as you blend.
Next, gently spoon the cheesecake batter over the pineapple layer, filling each cavity about three-quarters full. Take a spatula and smooth the tops to ensure an even bake. This step is crucial; it sets the stage for your rich and creamy cheesecakes to shine.
Slide the pan into the preheated oven. Allow them to bake for 20-25 minutes, but keep an eye on them! You want the edges to be lightly set while the center remains slightly jiggly. The residual heat will finish cooking them as they cool. The tantalizing aroma wafting through the kitchen will certainly lift your spirits!
Once they are done baking, remove the pan from the oven and let it cool for about 15 minutes. Afterward, transfer the mini cheesecakes to the refrigerator to chill completely for at least 2 hours. Patience is key here; these cheesecakes taste best when they are cold and set.
When you’re ready to impress your family and friends, take the mini cheesecakes out of the fridge. Carefully run a knife along the edges to loosen them, then flip the pan upside down onto a serving platter. As they fall out, the luscious pineapple and syrup will create a stunning topping. Garnish with a small sprig of mint for a splash of color and a pop of freshness.
Notes
Tip 1: Customize Your Flavor
Feel free to stir in a pinch of cinnamon or nutmeg into your cheesecake mixture for a warm spice twist. Tropical flavors can also be enhanced by adding shredded coconut or even a splash of rum extract!
Tip 2: Perfecting Texture
Ensure the cream cheese is at room temperature before mixing. Cold cream cheese can lead to lumps in your cheesecake batter—an outcome you definitely want to avoid!
Tip 3: Storage Suggestions
These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 5 days. They also freeze well for future sweet cravings; just be sure to wrap them securely.
- Prep Time: 20 minutes
- Cook Time: 25 minutes