Tiny Pineapple Cheesecake Bites (Printable Version)
# What You'll Need:
→ Crust
01 -
1/4 cup melted butter
02 -
1 1/2 cups graham cracker crumbs
→ Cheesecake Filling
03 -
Two packages (8 oz each) cream cheese, softened
04 -
1/2 cup granulated sugar
05 -
2 large eggs
06 -
1 tsp pure vanilla extract
→ Topping
07 -
One 20-oz can pineapple chunks, thoroughly drained
08 -
1/4 cup caramel sauce
# Preparation Steps:
01 -
Crank your oven to 350°F (175°C). Line a 12-cup muffin pan with paper cups.
02 -
Combine melted butter with graham crumbs until everything looks wet. Divide this mixture into each paper cup and flatten firmly using something flat like a spoon bottom.
03 -
Beat sugar and cream cheese together until completely smooth. Add eggs one by one, mixing well after each. Finish by stirring in vanilla.
04 -
Pour your creamy mixture into each cup, filling about 3/4 full. Top with some pineapple bits, gently pushing them slightly into the batter.
05 -
Pop in the oven for 20-25 minutes. The edges should look done but the center needs to jiggle a bit. Cool in the tin, then stick them in your fridge for at least 4 hours or overnight works too.
06 -
Just before serving, drizzle each mini cake with some caramel sauce.
# Additional Tips:
01 -
Your batter will turn out way smoother if the cream cheese and eggs aren't cold from the fridge.
02 -
Get those pineapple chunks super dry or you'll end up with soggy little cakes.
03 -
Want perfect tops with no cracks? Put a pan of hot water on the bottom oven rack while they bake.