Description
Delightful mini desserts combining creamy cheesecake with caramelized pineapple, perfect for sharing.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 can pineapple slices, drained
- Maraschino cherries (optional)
Instructions
- Preheat oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs with melted butter and press into lined muffin tins.
- In a large bowl, beat cream cheese and sugar until smooth, then add egg and vanilla and mix until combined.
- Place a pineapple slice on each crust and spoon cheesecake filling over it.
- Bake for 20-25 minutes until the filling is set but slightly jiggly.
- Cool on a wire rack, then refrigerate for at least two hours.
- Serve topped with a maraschino cherry if desired.
Notes
For gluten-free, substitute graham crackers with gluten-free biscuits or almond flour. Can be made a day or two in advance.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 300
- Sugar: 15g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg