Hawaiian Pineapple Cheesecake Cups
A delightful no-bake dessert featuring creamy cheesecake and bright pineapple flavors, perfect for any occasion.
Ingredients
For the crust
- 1 cup graham cracker crumbs for a crumbly texture
- ¼ cup butter, melted adds moisture and richness
- 1 tablespoon granulated sugar sweetens the crust
For the filling
- 1 8-ounce block cream cheese, softened provides a creamy base
- ½ cup heavy cream adds richness and lightness
- ½ cup plain Greek yogurt for tang and creaminess
- ¼ cup granulated sugar sweetens the filling
- 1 teaspoon pure vanilla extract enhances flavor
- 8 ounces canned pineapple, crushed or finely diced and drained adds fruitiness and moisture
- as needed extra pineapple slices to garnish
- as needed Maraschino cherries to garnish
Instructions
Preparation
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs resemble wet sand.
- Evenly distribute the crust mixture into serving cups or ramekins and press down to create a compact base.
- In a separate bowl, beat the softened cream cheese until smooth and creamy.
- Add heavy cream and Greek yogurt to the cream cheese, beating until smooth.
- Gradually mix in the granulated sugar and vanilla extract until well combined and smooth.
- Fold in the drained pineapple gently until evenly mixed.
Assembly
- Spoon the cheesecake filling into each cup over the crust layer, smoothing the tops.
- Refrigerate for at least four hours or until set.
- Before serving, garnish with a slice of pineapple and a Maraschino cherry.
Notes
For best results, ensure cream cheese is softened, and the pineapple is well-drained. Chill thoroughly before serving.