Mini Pineapple Delights (Print Version)
# Ingredients:
→ Crust
01 -
150 g crushed graham crackers
02 -
60 g melted butter
→ Cheesecake Filling
03 -
2 packs of cream cheese, 225 g each
04 -
100 g sugar
05 -
2 large eggs
06 -
1 tsp vanilla extract
→ Topping
07 -
560 g canned pineapple chunks (1 can)
08 -
60 ml caramel sauce
# Instructions:
01 -
Set your oven to heat to 175°C. Line a 12-cup muffin tin with paper cupcake liners.
02 -
Combine the graham cracker crumbs evenly with the melted butter. Press the mixture firmly into the bottom of the liners using the back of a spoon.
03 -
Beat the cream cheese and sugar together until the mix is smooth. Add eggs one by one, mixing thoroughly after each. Stir in the vanilla extract at the end.
04 -
Spoon the cream cheese filling into the liners, filling them about 3/4 of the way up. Gently place a few pieces of pineapple on top and press down slightly.
05 -
Pop them into the oven for 20-25 minutes. They’re done when the edges feel firm but the center still jiggles a little.
06 -
Let them cool completely while still in the muffin tin. Refrigerate them for at least 4 hours or overnight.
07 -
Drizzle with caramel sauce right before serving.
# Notes:
01 -
A fancy single-serving dessert
02 -
Great for special events
03 -
Keeps well in the fridge for 3 days
04 -
Perfect for anyone who loves creamy treats