Tropical twist on a classic! Buttery brown sugar pineapple tops creamy vanilla cheesecakes in perfect individual portions.
Makes: 12 mini cheesecakes
Prep Time: 25 minutes
Cook Time: 20 minutes
Chill Time: 4+ hours
Ingredients
Pineapple Caramel Layer
- ¼ cup (55g) unsalted butter
- ½ cup (100g) packed brown sugar
- 12 pineapple rings (canned or fresh, patted dry)
- 12 maraschino cherries (or fresh raspberries)
Crust
- 1 cup (100g) graham cracker crumbs
- 2 tbsp (25g) granulated sugar
- 3 tbsp (45g) melted butter
Cheesecake Filling
- 16 oz (450g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 2 tbsp (30g) sour cream
- 1 large egg + 1 yolk
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
Instructions
1. Prepare Pineapple Layer
- Melt butter in saucepan over medium heat. Stir in brown sugar until dissolved.
- Spoon 1 tsp caramel into each lined muffin cup.
- Place 1 pineapple ring in each cup (trim to fit if needed), add cherry in center.
2. Make Crust
- Mix graham crumbs, sugar, and melted butter.
- Press 1 tbsp mixture over pineapple in each cup.
3. Prepare Filling
- Beat cream cheese and sugar until smooth.
- Add sour cream, egg + yolk, vanilla, and flour. Mix just until combined.
4. Bake & Chill
- Divide filling among cups (fill to top).
- Bake at 325°F (160°C) for 18-20 minutes until set but slightly jiggly.
- Cool completely in pan, then chill ≥4 hours.
5. Serve
- Run knife around edges, invert onto plates.
- Garnish with whipped cream if desired.