Tropical Cheesecake Cups
These Easy Tropical Cheesecake Cups with Pineapple offer a delightful balance of creamy cheesecake and sweet pineapple, making them perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Adds texture
- 0.25 cups melted butter Provides moisture
For the filling
- 16 oz cream cheese, softened Gives a rich, creamy base
- 0.5 cups granulated sugar Sweetens
- 2 large eggs Binds the mixture
- 1 tsp vanilla extract Enhances flavor
- 20 oz canned pineapple chunks, drained Adds fruitiness
- 0.25 cups caramel sauce Offers sweetness and a touch of richness
Instructions
Preparation
- Preheat your oven to 350°F.
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until all crumbs are coated.
- Line a muffin tin with cupcake liners.
- Evenly distribute the graham cracker mixture among the muffin cups, pressing down firmly.
Filling
- In another bowl, beat the cream cheese and sugar with an electric mixer until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gently fold in the drained pineapple chunks.
- Spoon the cream cheese filling into each lined muffin cup.
Baking
- Place the muffin tin in the preheated oven and bake for 20-25 minutes.
- Remove from the oven and let cool for a few minutes before transferring to a wire rack.
- Drizzle caramel sauce over the cooled cheesecake cups.
Notes
For best results, ensure the cream cheese is softened, press crust firmly, and drain pineapple thoroughly.