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Refreshing Orange Pineapple Mini Cheesecakes

These creamy, zesty Orange Pineapple Mini Cheesecakes are the perfect bite-sized dessert! Bursting with tropical flavors and topped with a citrus glaze, they’re refreshing and delightful.
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Equipment

  • Muffin tin
  • Cupcake liners
  • Mixing bowls
  • Whisk or electric mixer
  • Small saucepan (for the glaze)
  • Spoon or piping bag

Ingredients
  

  • For the Crust:
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter melted
  • For the Cheesecake Filling:
  • 12 oz cream cheese softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup crushed pineapple drained
  • 1 teaspoon orange zest
  • 2 tablespoons orange juice
  • For the Citrus Glaze optional:
  • 1/4 cup orange juice
  • 2 tablespoons pineapple juice
  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • For Garnish:
  • Whipped cream optional
  • Orange slices and pineapple chunks

Instructions
 

  • Prepare the Crust:
  • Preheat your oven to 325°F (163°C).
  • Line a muffin tin with cupcake liners.
  • In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
  • Press about 1 tablespoon of the mixture firmly into the bottom of each cupcake liner.
  • Bake for 5 minutes, then let cool.
  • Make the Cheesecake Filling:
  • In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
  • Add the egg, vanilla extract, orange juice, and orange zest, mixing until fully combined.
  • Gently fold in the drained crushed pineapple.
  • Assemble and Bake:
  • Divide the cheesecake mixture evenly among the prepared crusts, filling each liner about 3/4 full.
  • Bake in the preheated oven for 18–20 minutes, or until the centers are set but still slightly jiggly.
  • Let the cheesecakes cool to room temperature, then refrigerate for at least 3 hours.
  • Prepare the Citrus Glaze (Optional):
  • In a small saucepan, combine orange juice, pineapple juice, sugar, and cornstarch.
  • Heat over medium heat, whisking constantly, until the mixture thickens and becomes glossy.
  • Allow the glaze to cool before spooning it over the chilled cheesecakes.
  • Garnish and Serve:
  • Top each mini cheesecake with a dollop of whipped cream, a small orange slice, and a pineapple chunk for a tropical flair.