Description
Tropical No-Bake Pineapple Cheesecake Minis are a must-try! Creamy vanilla cheesecake layered over a buttery crumb crust, crowned with whipped swirls, pineapple, and fresh raspberries.
Ingredients
Scale
- 8 oz cream cheese (softened)
- 1 cup crushed pineapple (well drained)
- 1 cup graham cracker crumbs
- 1/2 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup melted butter
- White chocolate (optional drizzle)
- Fresh raspberries (for garnish)
- Pineapple wedges (for garnish)
Instructions
- Mix graham cracker crumbs with melted butter until sandy and press firmly into mini springform pans or lined muffin tins. Chill for 20 minutes.
- Beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
- Fold in well-drained crushed pineapple.
- Whip heavy cream to stiff peaks and gently fold into the cheesecake mixture for a light texture.
- Spoon filling over chilled crusts and smooth the tops. Refrigerate for at least 3 hours until set.
- Pipe whipped cream swirls on top and garnish with a raspberry and a small pineapple wedge.
- Optional: drizzle lightly with melted white chocolate and sprinkle extra crumbs around the edges before serving.
Notes
- Ensure the crushed pineapple is well-drained to avoid a soggy crust.
- For a firmer cheesecake, chill for longer than 3 hours if desired.
- White chocolate drizzle is optional but adds a nice touch.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg