Pineapple Cheesecake Bites (Print Version)
# Ingredients:
→ Crust
01 -
1/4 cup butter, melted
02 -
1 1/2 cups crushed graham crackers
→ Cheesecake Filling
03 -
2 packs (16 oz total) of cream cheese, softened
04 -
2 large eggs
05 -
1 teaspoon vanilla flavoring
06 -
1/2 cup sugar
→ Topping
07 -
1/4 cup caramel drizzle
08 -
1 can (20 oz) drained pineapple pieces
# Instructions:
01 -
Heat up the oven to 350°F (175°C) and line each spot in a 12-cup muffin tray with a paper liner.
02 -
In a bowl, mix together the crushed graham crackers and melted butter until combined. Divide this evenly across the muffin cups and press it down using the back of a spoon or a small glass to make it firm.
03 -
Beat the cream cheese and sugar together until it’s smooth and soft. Add the eggs one at a time, mixing well after each one. Finally, stir in the vanilla.
04 -
Spoon the cheesecake filling into the crusts, filling them about three-fourths of the way. Gently press a couple of pineapple pieces onto the top of each.
05 -
Bake for about 20-25 minutes, just until the edges are set but the centers have a slight jiggle. Let them cool in the tray completely before popping them into the fridge for at least 4 hours or overnight.
06 -
When you’re ready to serve, drizzle some caramel sauce on the top of each cheesecake.
# Notes:
01 -
Let your cream cheese and eggs hang out at room temp so the batter is nice and smooth.
02 -
Drain and lightly pat dry the pineapple chunks so the cheesecakes don’t end up soggy.
03 -
For crack-free cheesecakes, put a shallow pan with hot water on the lower oven rack while they bake.