Ingredients
Scale
- 1 cup crushed graham crackers
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 1/2 cup sour cream
- 1 cup pineapple chunks (drained if canned)
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- Whipped cream (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, mix crushed graham crackers with melted butter until combined.
- In another bowl, beat softened cream cheese until smooth. Gradually add sugar and continue mixing until creamy. Add sour cream and vanilla; mix well.
- Gently fold in pineapple chunks into the cheesecake mixture.
- Spoon the crust mixture into lined muffin tin cups, pressing down firmly. Pour cheesecake filling over each crust until just full.
- Bake for about 20 minutes or until set but slightly jiggly in the middle. Cool at room temperature before refrigerating for at least two hours.
- Top with brown sugar and whipped cream before serving cold.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 165
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 30mg