Mini Pineapple Cheesecakes

Introduction

Mini Pineapple Cheesecakes are a tropical twist on the classic cheesecake. These delightful single-serving desserts feature a buttery, crunchy crust, a smooth and creamy cheesecake layer infused with pineapple flavor, and a topping of whipped cream crowned with fresh fruit. Their size makes them perfect for parties, family gatherings, or special occasions when you want to impress with both taste and presentation. With every bite, the sweetness of pineapple blends beautifully with the tang of cream cheese, creating a refreshing and indulgent treat.

Ingredients

For the Crust:

• 1 ½ cups crushed digestive biscuits or graham crackers

• ¼ cup finely chopped nuts (optional, for texture)

• ⅓ cup melted unsalted butter

• 2 tbsp granulated sugar

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For the Cheesecake Filling:

• 16 oz (450 g) cream cheese, softened

• ¾ cup granulated sugar

• 1 cup crushed pineapple (well-drained)

• 2 large eggs

• 1 tsp vanilla extract

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• ½ cup sour cream

For the Topping:

• 1 cup heavy whipping cream

• 2 tbsp powdered sugar

• Fresh pineapple slices (thin and decorative)

• Fresh raspberries or strawberries

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Instructions

1. Preparing the Crust

1. Preheat the oven to 325°F (160°C).

2. In a bowl, mix crushed biscuits, sugar, nuts (if using), and melted butter until well combined.

3. Press the mixture firmly into the bottoms of muffin tins lined with parchment or silicone molds to form the crust.

4. Bake for 8–10 minutes until lightly golden. Allow to cool while preparing the filling.

2. Making the Cheesecake Filling

1. In a mixing bowl, beat the cream cheese and sugar until smooth and creamy.

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2. Add eggs one at a time, mixing gently after each addition.

3. Stir in vanilla extract, sour cream, and crushed pineapple (make sure the pineapple is well-drained to avoid excess moisture).

4. Pour the filling evenly over the cooled crusts.

3. Baking

1. Bake the mini cheesecakes for 20–25 minutes, or until the centers are set but still slightly jiggly.

2. Remove from the oven and let cool at room temperature.

3. Refrigerate for at least 4 hours, or overnight, to allow flavors to set.

4. Decorating

1. Whip the heavy cream with powdered sugar until soft peaks form.

2. Pipe swirls of whipped cream on top of each mini cheesecake.

3. Garnish with a thin slice of pineapple and a fresh raspberry for a colorful, elegant finish.

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Conclusion

Mini Pineapple Cheesecakes are proof that desserts can be both beautiful and delicious. Their tropical flavor and creamy texture make them a refreshing alternative to traditional cheesecakes, while their individual size makes serving effortless. These mini delights are ideal for summer gatherings, festive occasions, or simply treating yourself to something special. With their vibrant decoration and irresistible taste, they’re bound to impress anyone lucky enough to try them.