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
Crust:
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1½ cups graham cracker crumbs
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¼ cup melted butter
Cheesecake Filling:
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2 (8 oz) packages cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
Topping:
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1 (20 oz) can pineapple chunks, drained and dried
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¼ cup caramel sauce (store-bought or homemade)
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Optional: maraschino cherries, mint leaves for garnish
Instructions
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
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Combine graham cracker crumbs and melted butter. Press into muffin cups.
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Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla.
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Fill cups ¾ full with batter. Top with pineapple chunks.
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Bake 20–25 minutes until edges are set and centers are slightly jiggly.
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Cool completely in pan, then refrigerate at least 4 hours or overnight.
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Drizzle with caramel before serving. Garnish if desired.
Notes
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Dry pineapple thoroughly to prevent soggy tops.
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Chill cheesecakes fully for best texture.
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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