Ingredients:
– 8 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1/4 cup sour cream
– 1 teaspoon vanilla extract
– 1/2 cup crushed pineapple, drained
– 1/2 cup graham cracker crumbs
– 3 tablespoons melted butter
– 1 tablespoon fresh lime juice
– 1 tablespoon powdered sugar for topping
– Fresh pineapple chunks for decoration (optional)
Instructions:
1. Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and a tablespoon of sugar. Mix until crumbly.
3. Press this mixture firmly into the bottom of each muffin cup to form your crust.
4. In another bowl, beat the cream cheese and remaining sugar until smooth and creamy.
5. Add the sour cream, vanilla extract, lime juice, and drained crushed pineapple into the cream cheese mixture. Beat well until everything is combined.
6. Spoon the cheesecake filling over the prepared crusts in the muffin cups, filling each one about 3/4 full.
7. Bake for about 18-20 minutes or until the cheesecakes are set around the edges, but still slightly jiggle in the center.
8. Once baked, remove the mini cheesecakes from the oven and let them cool at room temperature, then refrigerate for at least 2 hours to set fully.
9. Before serving, beat together the powdered sugar and some crushed pineapple to create a topping, and spoon it over each cheesecake. Add fresh pineapple chunks if desired.
Nutritional Information:
Each mini cheesecake contains approximately 200 calories, with 3 grams of protein and 10 grams of fat.
Time: Preparation time: 15 minutes | Cooking time: 20 minutes
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