Pineapple Cheesecake Cups
Delightful individual pineapple cheesecake cups that combine creamy and fruity elements, making them perfect for any occasion.
Ingredients
Crust
- 1 cup graham cracker crumbs for a crumbly texture
- 1/4 cup butter, melted to bind the crust
- 1 tablespoon granulated sugar or natural sweetener for added sweetness
Cheesecake Filling
- 8 oz block cream cheese, softened provides creaminess
- 1/2 cup thickened cream or heavy cream adds richness
- 1/2 cup plain Greek yogurt for tang and creaminess
- 4 tablespoons granulated sugar or natural sweetener for sweetness
- 1 teaspoon pure vanilla extract enhances flavor
- 8 oz sliced pineapple, tinned or fresh about 4 slices, crushed or finely diced
Garnishes
- 4 slices pineapple extra, to garnish
- 4 pieces Maraschino cherries to garnish
Instructions
Preparation
- Start by preheating your oven to 350°F.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of granulated sugar or sweetener. Stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of serving cups or small bowls.
- In a separate bowl, beat the softened cream cheese until smooth.
- Add in the thickened cream, Greek yogurt, and remaining sugar. Mix until fully incorporated and smooth.
- Stir in the vanilla extract and crushed pineapple until well combined.
- Spoon the cheesecake mixture over the prepared crusts.
- Chill the cheesecake cups in the refrigerator for at least 2 hours.
- Garnish each cup with a pineapple slice and a Maraschino cherry.
- Serve the cheesecake cups cold.
Notes
Ensure cream cheese is softened before mixing. Pack the graham cracker crust firmly to prevent crumbling. Experiment with different toppings like toasted coconut for added flavor.