Mini pineapple cheesecakes (Print Version)
# Ingredients:
→ Crust
01 -
150 g of crushed graham crackers
02 -
60 g of melted butter
→ Cheesecake Filling
03 -
2 blocks (225 g each) of cream cheese
04 -
100 g of granulated sugar
05 -
2 large eggs
06 -
1 tsp of vanilla extract
→ Topping
07 -
560 g (1 can) of pineapple chunks
08 -
60 ml of caramel sauce
# Instructions:
01 -
Heat up your oven to 175°C and place 12 paper liners in a muffin tin.
02 -
Combine the crushed graham crackers with the melted butter. Divide the mixture evenly into the liners and press it down firmly with a spoon's back.
03 -
Beat the cream cheese with the sugar until smooth. Add the eggs one at a time, making sure to blend well between each. Stir in the vanilla extract.
04 -
Pour the cheesecake mixture evenly over the crust in the liners (fill them to about 3/4). Add a few pineapple pieces on top and gently press them down.
05 -
Pop the tin into the oven for 20-25 minutes. The edges should firm up while the center stays slightly jiggly.
06 -
Let the cheesecakes cool all the way in the tin. Then, chill them in the fridge for at least 4 hours or overnight.
07 -
Before serving, drizzle some caramel sauce on top.
# Notes:
01 -
Fancy little desserts for one person
02 -
Great pick for special gatherings
03 -
They stay good in the fridge for up to 3 days
04 -
Perfect for cheesecake lovers