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Easy Mini Pineapple Cheesecakes

Mini Pineapple Cheesecakes – Easy Tropical Dessert Recipe


  • Author: Julia Hart
  • Total Time: 4 hours 45 minutes (including chilling)
  • Yield: 12 mini cheesecakes 1x
  • Diet: Vegetarian

Description

Creamy, tropical mini cheesecakes topped with juicy pineapple chunks and a golden caramel drizzle. Easy to make, party-perfect, and bursting with flavor.


Ingredients

Scale

Crust:

  • 1½ cups graham cracker crumbs

  • ¼ cup melted butter

Cheesecake Filling:

  • 2 (8 oz) packages cream cheese, softened

  • ½ cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

Topping:

  • 1 (20 oz) can pineapple chunks, drained and dried

  • ¼ cup caramel sauce (store-bought or homemade)

  • Optional: maraschino cherries, mint leaves for garnish


Instructions

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

  • Combine graham cracker crumbs and melted butter. Press into muffin cups.

  • Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla.

  • Fill cups ¾ full with batter. Top with pineapple chunks.

  • Bake 20–25 minutes until edges are set and centers are slightly jiggly.

  • Cool completely in pan, then refrigerate at least 4 hours or overnight.

  • Drizzle with caramel before serving. Garnish if desired.

Notes

  • Dry pineapple thoroughly to prevent soggy tops.

  • Chill cheesecakes fully for best texture.

  • Use full-fat cream cheese for a richer flavor.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American / Tropical fusion