Pineapple Cheesecakes – Creamy, Tropical, and Irresistibly Delicious

By Martha

Everyday Kitchen Bliss!

January 14, 2025

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Why You’ll Love This Recipe

Tropical Vibes: The pineapple topping adds a refreshing and tangy twist to the classic cheesecake, making it perfect for warm weather or when you’re craving something bright and sunny.
Bite-Sized Bliss: These individual cheesecakes are portion-controlled, making them perfect for parties or sharing with family and friends.
Make-Ahead Friendly: Since these need to be refrigerated, they’re a great dessert to prepare in advance for stress-free entertaining.
Simple and Fun: The recipe is straightforward and easy to follow, so even beginner bakers can achieve professional results.

Ingredients You’ll Need

For the Crust:

1 cup graham cracker crumbs
3 tbsp granulated sugar
4 tbsp unsalted butter, melted

For the Cheesecake Filling:

2 (8 oz) packages cream cheese, softened
½ cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
½ cup crushed pineapple, well-drained

For the Topping:

½ cup crushed pineapple, well-drained
2 tbsp granulated sugar
1 tbsp cornstarch mixed with 2 tbsp water (slurry)

How to Make Mini Pineapple Cheesecakes

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (160°C) and lining a 12-cup muffin tin with paper liners. This will make removing the cheesecakes a breeze.

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand.

Divide the crust mixture evenly among the muffin cups, pressing it firmly into the bottom of each liner to create a solid base. A small flat-bottomed object, like the bottom of a shot glass, works perfectly for this step.

Pop the crusts into the oven and bake for 5 minutes. This quick bake helps the crust set and gives it a slightly toasted flavor. Once baked, set the muffin tin aside to cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. This step is crucial for avoiding lumps in your cheesecake, so take your time to ensure the mixture is well-blended.

Next, add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract for a touch of warm, sweet flavor.

Finally, fold in the well-drained crushed pineapple. Be sure to drain the pineapple thoroughly to prevent excess moisture from affecting the texture of your cheesecakes.

Spoon the cheesecake mixture over the prepared crusts, filling each liner about three-quarters full. Be careful not to overfill, as the cheesecakes will puff slightly as they bake.

Step 3: Bake the Cheesecakes

Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until the centers of the cheesecakes are just set. They may still have a slight wobble in the middle, which is perfect. Overbaking can lead to cracks, so keep an eye on them as they bake.

Once baked, let the cheesecakes cool completely in the pan at room temperature. Then, transfer them to the refrigerator to chill for at least 2 hours. This chilling time is essential for achieving the perfect creamy texture.

Step 4: Prepare the Pineapple Topping

While the cheesecakes are chilling, you can whip up the pineapple topping.

In a small saucepan, combine the well-drained crushed pineapple, granulated sugar, and cornstarch slurry (a mixture of cornstarch and water). Stir the mixture well to combine.

Cook the topping over medium heat, stirring constantly, until it thickens. This should take about 3–5 minutes. The cornstarch will help the mixture come together into a glossy, jam-like consistency.

Once thickened, remove the topping from the heat and let it cool to room temperature before spooning it onto the cheesecakes.

Step 5: Assemble and Serve

When the cheesecakes are fully chilled and the pineapple topping has cooled, it’s time to assemble.

Spoon a generous dollop of the pineapple topping onto each mini cheesecake. The vibrant yellow topping against the creamy cheesecake is a feast for the eyes as well as the taste buds.

Serve the cheesecakes chilled and watch them disappear in no time. These little bites of tropical bliss are guaranteed to be a hit!

Helpful Tips

Drain the Pineapple Well: Excess liquid from the crushed pineapple can water down the cheesecake filling or topping, so make sure it’s thoroughly drained. You can even press it with a paper towel to remove extra moisture.
Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature. This helps them blend smoothly and ensures a creamy, lump-free filling.
Customize the Crust: While graham cracker crumbs are a classic choice, you can switch things up by using crushed vanilla wafers or digestive biscuits for the crust.

Recipe Details

Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 40 minutes
Yield: 12 mini cheesecakes
Category: Dessert
Method: Baking
Cuisine: American

Notes

These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 4 days.
For a fun twist, garnish the cheesecakes with toasted coconut flakes or a dollop of whipped cream before serving.

Nutritional Information (per cheesecake)

Calories: ~250 kcal | Protein: 4g | Fat: 16g | Carbohydrates: 22g | Fiber: 0.5g

Frequently Asked Questions

Q: Can I freeze these mini cheesecakes?
A: Yes! You can freeze them without the topping. Once baked and chilled, wrap each cheesecake tightly in plastic wrap and store in an airtight container in the freezer for up to 2 months. Add the pineapple topping after thawing.

Q: Can I use canned pineapple instead of fresh?
A: Absolutely! Canned crushed pineapple works perfectly for this recipe, but just make sure to drain it well.

Q: What can I substitute for graham cracker crumbs?
A: You can use crushed vanilla wafers, digestive biscuits, or even gingersnaps for a slightly spiced twist on the crust.

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Conclusion

These mini pineapple cheesecakes are a tropical delight that will transport you straight to an island getaway with every bite. With their buttery graham cracker crust, creamy cheesecake filling, and sweet pineapple topping, they’re a dessert that’s both elegant and irresistibly comforting.

Whether you’re making them for a special occasion or simply to treat yourself, these cheesecakes are sure to impress. So gather your ingredients, preheat your oven, and get ready to savor the taste of the tropics—one bite-sized cheesecake at a time!

Pineapple Cheesecakes – Creamy, Tropical, and Irresistibly Delicious

Author: Martha

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Description

Imagine the perfect bite: moist vanilla cupcakes, silky smooth custard filling, and a luscious, glossy chocolate ganache topping. These Boston Cream Pie Cupcakes are a dessert lover’s dream and the perfect way to bring a touch of indulgence to your table. With roots tracing back to the classic Boston Cream Pie, this cupcake version takes all the beloved elements of the original and transforms them into a handheld treat that’s equal parts elegant and comforting.

The classic Boston Cream Pie, despite its name, is actually a cake—a sponge cake filled with creamy custard and topped with a shiny layer of chocolate ganache. It was said to have been invented at the Parker House Hotel in Boston in the 1800s, and it’s been an iconic dessert ever since. This recipe takes that timeless flavor combination and scales it down into cute, individual cupcakes that are ideal for parties, potlucks, or just a cozy dessert at home.

Whether you’re a seasoned baker or a complete novice in the kitchen, you’ll love how approachable this recipe is. I’ll guide you through each step with helpful tips and encouragement to ensure that your cupcakes turn out just as dreamy as you’d imagined.

Ingredients

Scale

For the Cupcakes:

1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup whole milk

For the Custard Filling:

1 cup whole milk
3 large egg yolks
⅓ cup granulated sugar
2 tbsp cornstarch
1 tsp vanilla extract

For the Chocolate Ganache:

½ cup heavy cream
4 oz semisweet chocolate, chopped

Instructions

Step 1: Prepare the Cupcakes

Start by preheating your oven to 350°F (175°C) and lining a standard muffin tin with cupcake liners. This ensures easy removal and keeps cleanup hassle-free.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. These dry ingredients form the base of your cupcakes, so be sure they’re evenly mixed.

In a separate large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial for creating that tender crumb we all love in cupcakes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for that warm, sweet aroma.

Now, alternate adding the dry ingredients and the milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined—overmixing can make your cupcakes dense.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely before moving on to the filling.

Step 2: Make the Custard Filling

While the cupcakes cool, it’s time to whip up the luscious custard filling.

In a medium saucepan, heat the milk over medium heat until it’s steaming but not boiling. You’ll want to stir occasionally to prevent a skin from forming on the milk.

In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale yellow. This mixture is the backbone of your custard—it’s what gives it that silky texture and rich flavor.

Gradually pour the steaming milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. Once combined, pour the mixture back into the saucepan and cook over medium heat, stirring continuously, until it thickens. This process takes patience, but the end result is worth it.

Remove the custard from heat and stir in the vanilla extract. Let it cool completely in the refrigerator before filling the cupcakes.

Step 3: Prepare the Ganache

The final component is the rich chocolate ganache, and it couldn’t be easier to make.

In a small saucepan, heat the heavy cream over medium heat until it’s steaming. Be careful not to let it boil.

Pour the hot cream over the chopped semisweet chocolate in a heatproof bowl. Let it sit for two minutes to allow the chocolate to melt, then stir until the mixture is smooth and glossy. Set the ganache aside to cool slightly—it should still be pourable but not too runny.

Step 4: Assemble the Cupcakes

Here comes the fun part: putting it all together!

Using a small knife or the wide end of a piping tip, cut a small hole in the center of each cupcake. Be careful not to cut all the way through to the bottom—you’re creating a little pocket for the custard.

Fill the holes with the chilled custard. You can use a piping bag for precision or a spoon for a more rustic approach.

Next, spoon or drizzle the chocolate ganache over the top of each cupcake, letting it drip down the sides for that classic Boston Cream Pie look.

Step 5: Chill and Serve

For the best results, let the assembled cupcakes chill in the refrigerator for about 30 minutes. This allows the custard and ganache to set, making them easier to handle and even more delicious. Serve chilled or let them come to room temperature before indulging.

Notes

Store leftover cupcakes in an airtight container in the refrigerator for up to three days.
If you don’t have heavy cream on hand for the ganache, you can substitute with full-fat coconut milk for a slightly different flavor.