Description
A tropical twist on classic cheesecake, featuring a buttery graham cracker crust, creamy vanilla cheesecake filling, and caramelized pineapple topping. A stunning, bite-sized treat for Mother’s Day!
Ingredients
Units
Scale
For the Crust:
- 1 cup (120g) graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/4 cup (60ml) sour cream
For the Pineapple Topping:
- 4 pineapple rings, cut into smaller rounds
- 1/4 cup (50g) brown sugar
- 2 tbsp unsalted butter, melted
- Maraschino cherries (optional, for center)
Instructions
-
Preheat oven to 325°F (163°C). Grease a muffin tin or use silicone molds.
-
Prepare the Pineapple Topping:
- In a small bowl, mix brown sugar and melted butter.
- Spoon a small amount into the bottom of each muffin cup and place a pineapple round on top.
- Add a cherry in the center if using.
-
Make the Crust:
- Mix graham cracker crumbs, sugar, and melted butter.
- Press a spoonful firmly over the pineapple layer.
-
Prepare the Cheesecake Filling:
- Beat cream cheese and sugar until smooth.
- Add egg, vanilla, and sour cream, mixing until combined.
-
Assemble & Bake:
- Pour cheesecake filling over the crust.
- Bake for 15-18 minutes or until set.
- Let cool, then refrigerate for at least 2 hours.
-
Serve:
- Carefully invert each cheesecake to reveal the caramelized pineapple topping.
- Enjoy chilled!
Notes
- Use fresh or canned pineapple for convenience.
- For a crunchier crust, bake for 5 minutes before adding the filling.
- Top with whipped cream for an extra indulgent touch.
- Prep Time: 15 minutes
- chill time: 2 hours
- Cook Time: 18 minutes
- Category: Dessert, Mini Cakes
- Method: Baking
- Cuisine: American
