Description
Deliciously cute mini cheesecakes featuring a buttery caramel pineapple topping and a creamy cheesecake center, perfect for summer gatherings.
Ingredients
For the crust
- 1 cup Graham cracker crumbs
- 1/4 cup Melted butter
- 1 tbsp Brown sugar (For caramel flavor)
For the caramel topping
- 1/4 cup Brown sugar (For the caramel topping)
- 2 tbsp Melted butter (For the caramel layer)
- 12 slices Pineapple rings or slices (Fresh or canned, drained)
- 12 pieces Maraschino cherries (Optional, for decoration)
For the cheesecake filling
- 16 oz Cream cheese, softened (Let it soften before use)
- 1/2 cup Granulated sugar
- 1 tsp Vanilla extract
- 2 large Eggs
- 1/2 cup Sour cream or Greek yogurt (For creaminess)
- 1 pinch Salt
Instructions
Preparation
- Preheat your oven to 325°F (165°C) and prepare a muffin tin with liners or nonstick spray.
- In a bowl, combine graham cracker crumbs, melted butter, and brown sugar. Mix until it resembles damp sand.
- Press the crust mixture firmly into the bottom of each muffin cup.
- In another bowl, mix melted butter and brown sugar for the topping and spoon a little into each muffin cup.
- Place a pineapple slice on top of the caramel layer, and if desired, add a maraschino cherry in the center.
Cheesecake Filling
- In a large mixing bowl, blend softened cream cheese and granulated sugar until smooth.
- Add in vanilla, eggs, sour cream (or Greek yogurt), and a pinch of salt. Mix until combined but avoid overmixing.
- Spoon the cheesecake filling into each muffin cup over the pineapple layer, filling almost to the top.
Baking
- Place the muffin tin on a baking sheet and bake for 16-20 minutes or until edges are set and centers jiggle slightly.
- Remove from the oven and let cool in the pan for 30 minutes, then transfer to the fridge for at least 4 hours or overnight.
Serving
- Run a knife around the edge of each cheesecake and carefully flip them onto a plate.
- Serve chilled and enjoy topped with a dollop of whipped cream or toasted coconut if desired.
Notes
These mini cheesecakes can be made ahead and stored in the fridge for up to 4 days or frozen for up to 2 months. Remember to let them chill completely before flipping for the best texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack
- Cuisine: American