Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until well combined.
- Distribute the mixture evenly among cupcake liners placed in a muffin tin, pressing down firmly to form a crust. Bake for about 5-7 minutes or until lightly golden.
Make the Filling
- In a large mixing bowl, whip the softened cream cheese until smooth using an electric mixer.
- Gradually add the powdered sugar and vanilla extract, mixing until creamy and well combined.
- Gently fold in the crushed pineapple and whipped cream until fully incorporated.
Assemble the Cheesecakes
- Spoon the cream cheese filling over the pre-baked crusts in the muffin tin, filling each liner nearly to the top.
- Refrigerate for at least 4 hours, or overnight for best results.
Serve
- When ready to serve, remove the cheesecakes from the muffin tin.
- Top each mini cheesecake with fresh pineapple chunks and optional toasted coconut or chopped nuts for an extra flavor boost.
Notes
For a healthier version, try using Greek yogurt instead of some cream cheese. Make sure the cream cheese is softened at room temperature before mixing for a smooth filling. Let the cheesecakes chill for the recommended time to ensure they set properly.
