Pineapple Cheesecake Bites (Print Version)
# Ingredients:
→ Crust
01 -
1/4 cup butter, melted
02 -
1 1/2 cups of graham cracker crumbs, homemade or store-bought
→ Cheesecake Filling
03 -
Two 8-ounce packs of regular cream cheese, softened
04 -
1/2 cup white sugar
05 -
2 large eggs, brought to room temperature
06 -
1 teaspoon pure vanilla
→ Topping
07 -
20 ounces of pineapple chunks from a can, drained thoroughly
08 -
1/4 cup caramel drizzle, homemade or packaged
# Instructions:
01 -
Switch your oven on to 350°F (175°C), then get a 12-cup muffin tin ready by putting in paper liners.
02 -
Mix the melted butter with graham crumbs until it holds together like damp sand. Evenly spread it into the muffin liners and press firmly using a spoon to make a snug crust.
03 -
Blend softened cream cheese and sugar until it’s velvety. Add eggs one at a time, making sure each is well incorporated. Mix in vanilla gently at the end.
04 -
Pour the whipped filling into the liners, filling them about two-thirds to three-fourths full. Gently lay pineapple chunks on top, pressing them slightly.
05 -
Pop them in the oven for 20-25 minutes, or until the edges look set but the middles have just a little wiggle. Leave them in the pan to fully cool.
06 -
Chill in the fridge for at least 4 hours or overnight. Right before digging in, drizzle each one with caramel sauce to finish them off.
# Notes:
01 -
Make sure ingredients are at room temperature so you get a silky, lump-free filling.
02 -
Dry those pineapple chunks well so your cakes don’t end up soggy.
03 -
Place a dish of hot water on a lower oven rack while they bake to avoid cracks.
04 -
Don’t mix too much; overdoing it might lead to cracked tops.