Grape Orange Pineapple Mini Cheesecakes
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1/2 cup grape puree
- 1/4 cup crushed pineapple, drained
- Zest of 1 orange
- 1 tablespoon freshly squeezed orange juice
Instructions:
1. Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.
2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Divide the mixture evenly among the liners, pressing firmly to form the crust. Bake for 5 minutes and let cool.
3. In a mixing bowl, beat cream cheese and sugar until smooth. Add vanilla extract and eggs, one at a time, beating well after each addition. Mix in the sour cream, grape puree, crushed pineapple, orange zest, and orange juice until combined.
4. Divide the filling evenly over the crusts. Bake for 18–20 minutes or until the centers are just set. Cool completely, then refrigerate for at least 2 hours.
5. Once chilled, you can top the mini cheesecakes with additional grape slices or pineapple chunks for garnish if desired. Serve chilled.