💥Directions💥
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
In a medium bowl, mix together graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of each muffin cup to form a crust.
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Divide the cream cheese mixture evenly among the muffin cups, filling each about 3/4 full.
Top each cheesecake with a few pineapple chunks.
Bake in the preheated oven for 20-25 minutes, or until the cheesecakes are set. Remove from the oven and let cool completely in the muffin tin.
Drizzle caramel sauce over each cheesecake before serving.
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Kcal: 250 kcal | Servings: 12 mini cheesecakes
ADVERTISEMENT
