Mini Pineapple Cheesecakes

Mini Pineapple Cheesecakes

**Ingredients:**

– **For the Crust:**
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted

– **For the Cheesecake Filling:**
– 16 oz (450g) cream cheese, softened
– 1/2 cup granulated sugar
– 1/4 cup sour cream
– 2 large eggs
– 1 tsp vanilla extract
– 1/4 cup crushed pineapple, drained

– **For the Topping:**
– 1 cup heavy whipping cream
– 2 tbsp powdered sugar
– Fresh raspberries
– Pineapple slices or decorative pieces

**Instructions:**

1. **Prepare the Crust:**
– Preheat your oven to 325°F (163°C).
– In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
– Press the mixture evenly into the bottoms of a greased muffin tin or mini cheesecake pan.
– Bake the crusts for 5-7 minutes until set. Remove from the oven and let them cool.

2. **Make the Cheesecake Filling:**
– In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
– Add the granulated sugar and mix until well combined.
– Mix in the sour cream, eggs, and vanilla extract until the mixture is smooth.
– Gently fold in the crushed pineapple until evenly distributed.

3. **Assemble and Bake:**
– Pour the cheesecake filling evenly over the cooled crusts in the muffin tin or mini cheesecake pan.
– Bake for 18-20 minutes, or until the centers are set and slightly jiggly.
– Allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.

4. **Prepare the Topping:**
– In a mixing bowl, whip the heavy cream with the powdered sugar until stiff peaks form.
– Transfer the whipped cream to a piping bag fitted with a star tip.

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