These delightful single-serve cheesecakes blend creamy richness with tropical flair. Topped with caramelized pineapple and a bright maraschino cherry, they’re the perfect bite-sized treat for parties, picnics, or anytime indulgence.

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📝 Ingredients

Crust:

• ½ cup graham cracker crumbs

• 2 tbsp unsalted butter, melted

• 2 tsp granulated sugar

Cheesecake Filling:

• 2 (8 oz) packages cream cheese, softened

• ½ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup sour cream

Topping:

• ½ cup crushed pineapple, drained

• ¼ cup packed brown sugar

• 6 maraschino cherries, halved

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👩‍🍳 Directions

1. Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or grease lightly.

2. Make the crust:
   In a small bowl, mix graham cracker crumbs, melted butter, and sugar. Press about 1 tbsp of the mixture into the bottom of each muffin cup.

3. Prepare the filling:
   In a large bowl, beat cream cheese and granulated sugar until smooth and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream until fully combined.

4. Assemble:
   Fill each muffin cup about ¾ full with cheesecake batter.

5. Add topping:
   In a separate bowl, mix crushed pineapple and brown sugar. Spoon about 1 tbsp of the mixture on top of each cheesecake and spread gently.

6. Bake for 20–25 minutes, or until the centers are just set and edges are lightly golden.

7. Cool:
   Let cheesecakes cool in the tin to room temperature. Then refrigerate for at least 2 hours, or overnight for best texture.

8. Serve:
   Before serving, top each cheesecake with half a maraschino cherry.

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📋 Quick Facts

• Prep Time: 15 minutes

• Bake Time: 25 minutes

• Chill Time: 2 hours

• Total Time: 2 hours 40 minutes

• Yield: 12 mini cheesecakes

• Calories: ~280 kcal per serving

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💡 Tips

• For extra flair, drizzle with caramel or a touch of pineapple syrup before serving.

• Best served chilled, but they can also be frozen (without cherry topping) for up to one month.