Pineapple Mini Cheesecakes (Printable Version)
Crunchy graham bottoms, smooth cheesecake, and sticky pineapple for a perfectly tangy bite. Pure snackable sunshine.
# What You'll Need:
→ Topping
01 -
560 g pineapple chunks, canned, drained really well
02 -
60 ml sweet caramel sauce
→ Cheesecake Filling
03 -
450 g block cream cheese, not cold
04 -
100 g white sugar
05 -
2 big eggs
06 -
5 ml vanilla flavor
→ Crust
07 -
60 ml melted butter, unsalted
08 -
180 g graham cracker crumbs
# Step-by-Step Guide:
01 -
Let the cheesecakes sit in the fridge for at least 4 hours, or keep them there overnight if you can. Once they're nice and cold, pour a little caramel over each one. If you want to dress them up, pop on a cherry or sprinkle some mint leaves at the end.
02 -
Set the muffin tray right in the middle of your oven and bake for 20 to 25 minutes. The edges should be set but when you gently shake the pan, you still want to see a soft wiggle in the middle. Let them cool right in the pan when they’re done.
03 -
Scoop enough cheesecake batter into each muffin liner so you’ve filled it about three-fourths of the way. Drop a few pineapple chunks in, pushing them gently down a bit.
04 -
In a big bowl, mix the soft cream cheese with the sugar. Whip until everything's nice and lump-free. Crack in your eggs, dropping them in one by one, mixing after each egg. Pour in the vanilla and give it another quick mix.
05 -
Toss your cracker crumbs and melted butter together in a bowl. Keep stirring until it feels like damp sand. Press this crumbly mix down firmly into each muffin cup, so you've got a solid base.
06 -
Turn your oven to 175°C and pop paper liners into each spot of a 12-cup muffin pan.
# Additional Notes:
01 -
Let your eggs and cream cheese warm up first so your filling comes out extra smooth.
02 -
Pat the pineapple as dry as you can so it doesn’t water down the filling.
03 -
Press down the crust really well so it holds up under all that creamy filling.
04 -
Don't keep beating the batter after your last ingredient goes in, that way the tops won’t crack.
05 -
Stick a pan of hot water on the lower oven shelf if you want a really soft, creamy center.