Ingredients
Scale
- 1 cup crushed pineapple, drained
- 1/4 cup brown sugar
- 2 tablespoons butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup all-purpose flour
- Pinch of salt
- Optional: Maraschino cherries, halved
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 12-cup mini muffin tin. In each muffin cup, place 1 tablespoon of melted butter, then sprinkle with 1 teaspoon of brown sugar. Top with 1 tablespoon of crushed pineapple and, if using, half a maraschino cherry.
- Step 2: In a medium bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy. Beat in the vanilla extract.
- Step 3: Add the eggs one at a time, beating well after each addition. In a separate small bowl, whisk together the flour and salt. Gradually add the dry ingredients to the cream cheese mixture, mixing until just combined. Do not overmix.
- Step 4: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Step 5: Bake for 18-20 minutes, or until the cheesecakes are set around the edges and the centers are just slightly jiggly.
- Step 6: Let the cheesecakes cool in the muffin tin for 10 minutes before inverting them onto a wire rack to cool completely.
Notes
- Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 3 days.
- For a warm, gooey center, gently reheat individual cheesecakes in the microwave for 10-15 seconds.
- Serve these delightful bites with a dollop of whipped cream and a sprinkle of toasted coconut for an extra tropical touch.
- To prevent cracks, ensure your cream cheese and eggs are at room temperature before mixing to create a smoother batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American