Ingredients
Scale
Crust
- 1 cup crushed graham crackers
- 1/4 cup unsalted butter, melted
- 2 tablespoons sugar
Filling
- 1 (8 oz) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) container whipped topping, thawed
- 1 cup crushed pineapple, drained
Topping
- 1/4 cup brown sugar
- Maraschino cherries for garnish (optional)
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). Mix crushed graham crackers, melted butter, and sugar in a bowl.
- Form the Base: Line muffin tin with cupcake liners. Add 1 tablespoon of crust mixture to each, pressing firmly. Bake for 5-7 minutes. Let cool.
- Make the Cheesecake Filling: Beat softened cream cheese until smooth. Add sugar and vanilla, mixing until combined. Fold in whipped topping and drained pineapple.
- Assemble the Cheesecakes: Spoon filling over cooled crusts, smoothing tops evenly.
- Prepare the Pineapple Topping: In a saucepan, cook drained pineapple and brown sugar over medium heat for 3-5 minutes until bubbly. Cool slightly.
- Add the Topping: Spoon pineapple topping onto each cheesecake. Refrigerate for at least 4 hours or overnight.
Notes
- Ensure pineapple is well-drained to prevent watery filling.
- Add a maraschino cherry on top for a classic presentation.
- Use a cookie scoop for even filling distribution.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 18g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg