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Easy Mini Pineapple Cheesecake Upsides

Delightfully creamy mini cheesecakes with a tropical zing of fresh pineapples, perfect for any gathering.
Prep Time 30 minutes
Cook Time 7 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 200

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons sugar
For the filling
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract (halal)
  • 1 cup crushed pineapple, drained well
  • 1 cup whipped cream (for folding in)
For the topping
  • to taste Fresh pineapple chunks, for garnish
  • optional Toasted coconut flakes or chopped nuts

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until well combined.
  3. 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
  1. In a large mixing bowl, whip the softened cream cheese until smooth using an electric mixer.
  2. Gradually add the powdered sugar and vanilla extract, mixing until creamy and well combined.
  3. Gently fold in the crushed pineapple and whipped cream until fully incorporated.
Assemble the Cheesecakes
  1. Spoon the cream cheese filling over the pre-baked crusts in the muffin tin, filling each liner nearly to the top.
  2. Refrigerate for at least 4 hours, or overnight for best results.
Serve
  1. When ready to serve, remove the cheesecakes from the muffin tin.
  2. 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.