Description
A bite-sized fusion of creamy cheesecake and caramelized pineapple. These mini treats offer a tangy, tropical flavor profile with a satisfying graham cracker crunch.
Ingredients
Scale
- 12 small pineapple rings
- 4 tbsp unsalted butter, melted
- 1/2 cup brown sugar
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup graham cracker crumbs
- Pinch of salt
Instructions
- Preheat oven to 325F (160C) and grease a mini muffin tin.
- Combine melted butter and brown sugar in a pan; divide the mixture evenly into 12 muffin slots.
- Place one pineapple ring in each slot, pressing down gently.
- Beat softened cream cheese and granulated sugar until smooth and lump-free.
- Add eggs one at a time, mixing on low speed until just incorporated.
- Stir in vanilla extract and salt using a spatula.
- Press a small pinch of graham cracker crumbs into the bottom of each slot, then fill with cheesecake batter to the brim.
- Bake for 20-25 minutes until edges are set but centers slightly jiggle.
- Cool in the pan for 10 minutes, then carefully flip onto a platter.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-Tropical