Hawaiian Pineapple Cheesecake Cups
These Hawaiian Pineapple Cheesecake Cups are a light and refreshing dessert, perfect for weeknights or special gatherings, combining creamy cheesecake with sweet pineapple for a slice of paradise.
Ingredients
For the crust
- 3.5 oz tea biscuits, crushed adds a crunchy base
- 1/3 cup unsalted butter, melted binds the crumbs and adds richness
For the cheesecake filling
- 8 oz cream cheese provides a smooth, creamy texture
- 1.5 cup whipping cream adds lightness and volume
- 1 can pineapple chunks, well drained brings sweetness and moisture
- 2 Tbsp sugar balances the flavors
Instructions
Preparation
- Start by mixing the crushed tea biscuits with the melted butter until the crumbs feel cohesive and bind together. Press the mixture evenly into the bottom of each dessert cup to create a solid base.
- In a separate bowl, whip the cream cheese with the sugar until fluffy and smooth, free of lumps.
- Gently stir in half of the drained pineapple chunks into the cream cheese mixture.
- Beat two-thirds of the whipping cream until stiff peaks form, then carefully fold it into the pineapple-cream cheese mixture until just combined.
- Divide the creamy cheesecake mixture evenly among the prepared dessert cups.
- Decorate the tops with the remaining pineapple chunks and whip the remaining whipping cream just before serving.
Notes
Chill the cheesecake cups in the refrigerator for at least a couple of hours before serving to allow the flavors to meld. Consider using clear dessert cups to showcase the layers.