Mini Cheesecake Bites

This no-bake treat is quick and effortless to make, ensuring that every moment spent in the kitchen is a pure joy. No bake mini pineapple cheesecakes that are the epitome of bliss.

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Prep Time 10

Cook Time 0

Resting time 2

Total Time 2 10

Course Dessert, Snack

Cuisine American

Servings 12 mini cakes

Ingredients

For the base:

10 biscuits (graham crackers or other type you like)
¼ cup melted butter

For the filling:

1 cup cream
1 cup cream cheese
½ cup sugar
¼ cup frozen pineapples
1 teaspoon lemon juice

For garnish:

Fresh cut pineapple

Instructions

grease well a mini cheesecake tin
In a blender, blend the base ingredients to a sand texture.
Divide the base mixture evenly in all cups / cavities.
Press down with a spoon or a small glass the base mixture to the bottom of the cups / cavities.
Set aside.
In a blender, blend the frozen pineapple with 2 tablespoons of the cream to a smooth cream.
Pour the pineapple batter to a bowl and add the cream cheese, sugar, rest of the cream and lemon juice. Whip well to a unify batter.
Pour the filling on the cookie bases.
Place the cakes in the freezer for 1-2 hours to set.
Before serving, garnish the cakes with the fresh cut pineapple.
Have a mini cheesecake and enjoy!

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