Ingredients
- Graham cracker crumbs
- Granulated sugar
- Brown sugar
- Melted unsalted butter
- Cream cheese (softened)
- Sour cream (or Greek yogurt)
- Pineapple slices (fresh or canned)
- Maraschino cherries
- Vanilla extract
- Eggs
Instructions
- Preheat oven to 325°F (165°C) and line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press 1 tablespoon of the mixture into each muffin cup.
- In another bowl, beat softened cream cheese until smooth. Mix in sour cream, vanilla extract, and brown sugar until creamy. Add eggs one at a time, mixing until just combined.
- Spoon the filling over the crusts and place a pineapple slice on top of each. Bake for 20-25 minutes or until set but slightly jiggly in the center.
- Once cooled, top each cheesecake with a maraschino cherry and chill in the fridge for at least an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 mini cheesecake (45g)
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg