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Pineapple Cheesecake Bites – Tropical Dessert Perfection

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These individual pineapple cheesecakes feature a buttery graham cracker crust, creamy filling, and a sweet-tart pineapple topping. A tropical twist on classic cheesecake, served in perfectly portioned bites!

Ingredients

Scale

Crust:

  • 1 cup graham cracker crumbs

  • 4 tbsp melted butter

  • 2 tbsp granulated sugar

Filling:

  • 16 oz cream cheese, softened

  • ½ cup granulated sugar

  • ¼ cup sour cream

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 tbsp lemon juice

Pineapple Topping:

  • 1 cup crushed pineapple (with juice)

  • 1 tbsp cornstarch

  • 1–2 tbsp sugar (optional)

  • 1 tsp lemon juice

Instructions

  • Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.

  • Mix crust ingredients and press into cups. Bake 5–6 mins, then cool.

  • Beat cream cheese until smooth. Add sugar, sour cream, lemon juice, and vanilla. Mix well.

  • Add eggs one at a time, mixing gently. Spoon into crusts.

  • Bake 18–20 mins, until set but jiggly. Cool in oven 10 mins, then chill 3+ hours.

  • Cook pineapple, cornstarch, and lemon juice in a pan until thickened. Cool completely.

  • Spoon topping onto chilled cheesecakes before serving.

Notes

  • Make ahead and refrigerate up to 4 days.

  • Use almond flour crust for gluten-free version.

  • Freeze without topping and add it fresh after thawing.

Find it online: https://foodemily.com/pineapple-cheesecake-bites-tropical-dessert-perfection/