Pineapple Mini Cheesecakes (Printable Version)
# What You'll Need:
→ Topping
01 -
560 g pineapple chunks from a can, drained really well
02 -
60 ml caramel sauce
→ Cheesecake Filling
03 -
100 g white sugar
04 -
2 eggs, large
05 -
450 g cream cheese, don’t use low fat, let it soften first
06 -
5 ml vanilla
→ Crust
07 -
60 ml melted butter, unsalted
08 -
180 g graham cracker crumbs
# Steps to Follow:
01 -
Put your cheesecakes in the fridge for at least 4 hours, but overnight’s even better. Right before eating, pour on some caramel sauce. Toss on a mint leaf or cherry if you want to dress them up.
02 -
Slide the pan onto the oven’s center rack and cook 20 to 25 minutes. The edges will look set, but the middle will wiggle just a bit. When done, pull the pan out and let them cool fully before moving.
03 -
Spoon the creamy batter into the muffin cups so they’re a little more than halfway full. Press in a few pineapple chunks into each one. Be gentle so they stay inside but don’t sink too deep.
04 -
Mix cream cheese that’s not cold with sugar in a big mixing bowl until it’s smooth as you can get it. Crack in the eggs one after the other, mixing after each. Add the vanilla and stir it all together easy.
05 -
Dump the graham cracker crumbs and melted butter in a bowl. Stir till it’s all damp and a bit crumbly. Pop equal scoops into each muffin liner and press down hard with a glass or spoon so it’s packed in.
06 -
Fire up the oven to 175°C. Line every muffin slot with a paper liner so nothing sticks.
# Additional Tips:
01 -
Let your eggs and cream cheese hang out on the counter so they're not cold. This makes the filling way smoother.
02 -
Dry the pineapple chunks really well with a towel. Too much juice can mess with the texture.
03 -
Smash the crust down firmly into the liners so the cheesecakes don't fall apart later.
04 -
Keep the batter mixing gentle. If you whip it too much, you'll get annoying cracks.
05 -
If you want a silkier bite, put a pan of hot water on the oven’s bottom so it gets steamy in there while baking.