Mini Pineapple Cheesecakes

Introduction:

Mini Pineapple Cheesecakes are a tropical twist on the classic cheesecake, bringing the fresh and tangy flavor of pineapple to a creamy, decadent dessert. Topped with a caramel drizzle, these mini cheesecakes are individually portioned and perfect for parties or special occasions. Their buttery graham cracker crust, silky pineapple-infused filling, and sweet caramel sauce make them a delightful treat that combines tropical flair with timeless indulgence.

Ingredients:

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the cheesecake filling:

• 16 oz (450 g) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• ½ teaspoon vanilla extract
• ½ cup crushed pineapple, drained
• 1 tablespoon all-purpose flour

For the caramel drizzle:

• ½ cup heavy cream
• ½ cup granulated sugar
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For topping:

• Pineapple rings or chunks (fresh or canned)
• Extra caramel drizzle (optional)

Instructions:

For the crust:

1. Preheat the oven to 325°F (160°C). Grease a muffin tin or mini cheesecake pan.
2. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand.
3. Press the crust: Evenly divide the graham cracker mixture among the muffin cups, pressing firmly into the bottoms to form the crust. Bake for 5 minutes, then set aside to cool while you prepare the filling.

For the cheesecake filling:

1. Prepare the filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
2. Add the pineapple: Gently fold in the drained crushed pineapple and flour until evenly distributed.
3. Fill the crusts: Spoon the cheesecake mixture over the pre-baked graham cracker crusts, filling each cup almost to the top.
4. Bake the cheesecakes: Bake in the preheated oven for 18-22 minutes, or until the centers are just set. Allow the cheesecakes to cool completely in the pan before transferring to the refrigerator to chill for at least 2 hours.

For the caramel drizzle:

1. Make the caramel: In a small saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Carefully add the heavy cream (it may bubble vigorously), and whisk until smooth.
2. Add the butter: Stir in the butter and vanilla extract until combined. Remove from heat and allow the caramel to cool slightly before drizzling.

Assemble the cheesecakes:

1. Top with pineapple: Once the mini cheesecakes are chilled, top each one with a slice or chunk of pineapple.
2. Drizzle with caramel: Drizzle each mini cheesecake with the prepared caramel sauce, allowing it to drip down the sides for a beautiful presentation.

Conclusion:

These Mini Pineapple Cheesecakes with Caramel Drizzle are the perfect balance of tangy, sweet, and creamy. The tropical flavor of pineapple pairs beautifully with the rich cheesecake filling and buttery graham cracker crust. The finishing touch of homemade caramel adds a layer of indulgence that elevates these mini treats into something truly special. Serve these at your next gathering for a dessert that will wow your guests!