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