Description
Savor the flavor of mini pineapple cheesecakes These easy divine treats promise a delightful bitesized experience Perfect for any occasion
1 cup of crushed graham crackers (about 10 full sheets)
4 tablespoons of unsalted butter, melted
2 cups of cream cheese, softened
1 cup of powdered sugar
1 teaspoon of vanilla extract
1 cup of crushed pineapple, drained
1/2 teaspoon of coconut extract (optional)
Fresh pineapple chunks (for garnish)
Whipped cream (for topping, optional)
Prep your cups: Grab a muffin tin and line it with paper liners or use silicone molds for easy removal.
Make the crust: In a mixing bowl, combine the crushed graham crackers and melted butter, then spoon into muffin cups.
Mix the filling: Beat the cream cheese until fluffy, then incorporate the powdered sugar and extracts.
Fold in the pineapple: Gently fold in the crushed pineapple, being careful not to overmix.
Fill those cups: Fill each crust with the cheesecake mixture, leaving a little space at the top.
Chill out: Refrigerate for at least 4 hours to set the cheesecakes.
Serve and enjoy: Remove from liners, garnish, and serve.
Notes
Delightful mini pineapple cheesecakes with tropical flavors and a creamy texture, perfect for any occasion.
- Prep Time: 20 minutes
- Category: Dessert
- Cuisine: Tropical
Nutrition
- Serving Size: 12 mini cheesecakes
- Calories: 200 calories
- Sugar: 14 grams
- Fat: 10 grams
- Carbohydrates: 25 grams
- Fiber: 1 gram
- Protein: 3 grams
Keywords: mini cheesecakes, pineapple dessert, easy dessert recipes, tropical cheesecake, no-bake cheesecake
