Mini Pineapple Cheesecake Cups
These delightful Mini Pineapple Cheesecake Cups balance creamy and refreshing flavors, making them perfect for gatherings or quiet evenings at home.
Ingredients
For the crust
- 1 cup graham cracker crumbs provides a crunchy 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 gives creaminess
- ½ cup heavy cream adds richness and smoothness
- ½ cup plain Greek yogurt provides a light tang
- 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 sweetness and freshness
- to taste Extra pineapple slices and Maraschino cherries for garnish adds decoration and flavor
Instructions
Preparation
- Combine the graham cracker crumbs, melted butter, and sugar in a mixing bowl and mix until evenly coated with a sandy texture.
- In a separate mixing bowl, beat the softened cream cheese, heavy cream, and sugar with an electric mixer until smooth with no lumps.
- Gently fold in the Greek yogurt, crushed pineapple, and vanilla extract into the cream cheese mixture using a spatula.
Assembly
- Divide the prepared crust mixture among serving glasses, pressing down to create an even base.
- Spoon the cream cheese mixture over the crust in each glass, smoothing it out for an even surface.
Chilling
- Place the filled cups in the refrigerator for 15 to 30 minutes until the filling has thickened.
Garnishing
- Top each mini cheesecake cup with extra pineapple slices and a Maraschino cherry before serving.
Notes
Ensure cream cheese is softened before use. Be gentle when combining ingredients and allow sufficient chilling time for better texture.