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- 16 oz cream cheese - 1 cup crushed pineapple (drained) - 1 cup crushed graham crackers

Individual Pineapple Cheesecakes

Indulge in a delightful dessert with my easy Individual Pineapple Cheesecakes recipe! This creamy, tropical treat features a crunchy graham cracker crust and can be made in just a few simple steps. Perfect for impressing guests or enjoying a sweet snack, these cheesecakes offer endless customization options. Click through to explore the full recipe and elevate your dessert game today!
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Ingredients
  

1 cup crushed graham crackers

1/4 cup unsweetened shredded coconut

1/4 cup unsalted butter, melted

16 oz cream cheese, softened

3/4 cup granulated sugar

1 tablespoon vanilla extract

2 large eggs

1 cup crushed pineapple (drained)

1 teaspoon fresh lemon juice

Whipped cream (for topping)

Extra pineapple chunks and mint leaves (for garnish)

Instructions
 

Prepare the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine crushed graham crackers, shredded coconut, and melted butter. Stir until well combined. Press the mixture firmly into the bottom of individual cupcake liners or small ramekins to form a crust. Bake for 8-10 minutes, then let cool.

    Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar and continue to mix until well combined and fluffy.

      Add Flavor: Mix in the vanilla extract and lemon juice, beating until incorporated. Then, add the eggs one at a time, mixing on low speed until just blended. Avoid over-mixing.

        Incorporate Pineapple: Gently fold in the crushed pineapple until evenly distributed within the cheesecake mixture.

          Fill the Cups: Spoon the cheesecake filling evenly into the cooled crusts in your cupcake liners or ramekins, filling them about 3/4 full.

            Bake: Carefully place them in the preheated oven and bake for 20-25 minutes or until the centers are set but still slightly jiggly. Remove them from the oven and allow to cool at room temperature for about 30 minutes.

              Chill: Once cooled, refrigerate the cheesecakes for at least 4 hours or overnight to allow them to set fully.

                Serve: Before serving, top each individual cheesecake with a dollop of whipped cream, additional pineapple chunks, and a sprig of mint for garnish.

                  Prep Time: 20 minutes | Total Time: 5 hours | Servings: 8