White Chocolate Pineapple Cheesecake Bites
These delightful cheesecake bites combine creamy white chocolate and vibrant pineapple for a quick and indulgent treat that's perfect for any occasion.
Ingredients
For the Crust
- 1/2 cup crushed graham crackers For the base
- 1/4 cup unsalted butter, melted
- pinch salt
For the Filling
- 8 oz cream cheese, softened
- 1/2 cup white chocolate chips Plus extra for drizzling
- 1/2 cup crushed pineapple, drained Ensure well-drained
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Line a mini muffin tin with paper or silicone liners.
Make the Crust
- In a bowl, mix the crushed graham crackers, melted butter, and pinch of salt until well combined.
- Press the mixture firmly into the bottom of each liner.
Melt the Chocolate
- In a microwave-safe bowl, heat white chocolate chips in 30-second intervals until melted, stirring in between.
Blend the Filling
- In another bowl, beat together the softened cream cheese, sugar, vanilla extract, and melted white chocolate until smooth.
Add the Pineapple
- Gently fold the drained crushed pineapple into the cream cheese mixture until fully combined.
Assemble the Bites
- Spoon the cheesecake mixture over the graham cracker base, filling them almost to the top.
Chill
- Place the muffin tin in the fridge for at least 2 hours, until the bites are set.
Finish with Style
- Drizzle melted white chocolate over the top for added decoration.
Serve
- Pop the bites out of the muffin tin, serve chilled, and enjoy.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. You can substitute cream cheese with Greek yogurt for a lighter option.