White Chocolate Pineapple Cheesecake Bites

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Irresistible White Chocolate Pineapple Cheesecake Bites – Tropical, Creamy & Perfectly Portioned

Mini cheesecakes infused with pineapple and topped with white chocolate drizzle—your new favorite party treat

Introduction: A Bite of Paradise in Every Cup

If you love cheesecake and tropical flavors, these White Chocolate Pineapple Cheesecake Bites are a dream come true. They’re creamy, tangy, and sweet, with a buttery graham cracker crust and a luscious pineapple-infused filling. Each bite is topped with a drizzle of melted white chocolate and a juicy pineapple chunk—making them as beautiful as they are delicious.

Perfect for parties, showers, holidays, or just a little indulgence, these mini cheesecakes are easy to make and even easier to love. No slicing, no fuss—just pop, savor, and repeat.

Ingredients Breakdown

Let’s take a closer look at what makes these bites so irresistible:

Crust:

  • Graham cracker crumbs (1 cup)
    Classic base with a sweet, toasty crunch.
  • Melted butter (4 tbsp)
    Binds the crumbs and adds richness.

Optional: Add a pinch of cinnamon for warmth.

Cheesecake Filling:

  • Cream cheese (16 oz, softened)
    Smooth and tangy—forms the creamy base.
  • Granulated sugar (½ cup)
    Sweetens the filling.
  • Eggs (2 large)
    Bind and enrich the batter.
  • Vanilla extract (1 tsp)
    Adds depth and warmth.
  • Crushed pineapple (½ cup, drained)
    Adds tropical flavor and texture.
  • Sour cream (¼ cup)
    Adds tang and creaminess.
  • Pineapple juice (¼ cup)
    Enhances the fruity flavor.

Tip: Use canned pineapple in juice—not syrup—for best results.

Topping:

  • White chocolate (melted)
    Drizzled for sweetness and elegance.
  • Pineapple chunks
    Garnish each bite with a juicy finish.

Optional: Add toasted coconut or mint leaves for flair.

Equipment Needed

  • Muffin tin (12-count)
  • Paper liners
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Spoon or spatula
  • Oven

Optional: Use a piping bag for clean chocolate drizzles.

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat oven to 325°F (165°C).
Line a 12-count muffin tin with paper liners.

Step 2: Make the Crust

In a bowl:

  • Combine 1 cup graham cracker crumbs and 4 tbsp melted butter.

Mix until evenly moistened.

Press about 1 tablespoon of the mixture into the bottom of each muffin liner.

Use the back of a spoon to flatten.

Tip: Chill the crusts for 10 minutes while you make the filling.

Step 3: Make the Cheesecake Filling

In a large mixing bowl:

  • Beat 16 oz cream cheese and ½ cup sugar until smooth and creamy.

Add 2 eggs, one at a time, beating well after each.

Mix in:

  • 1 tsp vanilla extract
  • ½ cup crushed pineapple
  • ¼ cup sour cream
  • ¼ cup pineapple juice

Blend until fully combined and silky.

Step 4: Fill & Bake

Spoon the cheesecake mixture over the crusts, filling each liner about ¾ full.

Bake for 20–25 minutes, until:

  • Centers are set
  • Tops are slightly puffed

Let cool in the pan for 10 minutes, then transfer to a wire rack.

Cool to room temperature, then refrigerate for at least 2 hours.

Optional: Chill overnight for best texture.

Step 5: Decorate & Serve

Drizzle melted white chocolate over each chilled cheesecake bite.

Top with a pineapple chunk for garnish.

Serve chilled.

Yields:

  • 12 servings

Presentation Tip: Serve on a white platter with tropical flowers or mint sprigs.

Serving Suggestions

Perfect for:

  • Summer parties
  • Bridal showers
  • Holiday dessert trays
  • Afternoon tea

Pair with:

  • Sparkling wine or pineapple punch
  • Coconut macaroons
  • Fresh fruit salad

Tip: Serve with mini forks or toothpicks for easy grabbing.

Variations to Try

Want to make them your own? Try these delicious twists:

Coconut Pineapple Cheesecake

Add shredded coconut to the filling or crust.

Lemon-Pineapple Bites

Add lemon zest and juice for a citrusy kick.

Chocolate Crust

Use crushed chocolate cookies instead of graham crackers.

Vegan Version

Use dairy-free cream cheese and egg substitute.

Mini Cheesecake Cups

Bake in mini muffin tins for bite-sized portions.

Storage and Make-Ahead Tips

  • Make-Ahead: Prepare up to 2 days in advance.
  • Refrigerate: Store in airtight container for up to 5 days.
  • Freeze: Freeze unfrosted bites for up to 1 month. Thaw and decorate before serving.

Tip: Keep chilled until serving to maintain texture.

Nutrition Notes (Per Bite, ~1 of 12)

  • Calories: ~220
  • Protein: ~4g
  • Carbohydrates: ~18g
  • Fat: ~14g
  • Sugar: ~12g
  • Sodium: ~120mg
  • Fiber: ~1g

These bites are:

  • Creamy and fruity
  • Sweet and tangy
  • Perfectly portioned
  • Great for sharing

Final Thoughts

These White Chocolate Pineapple Cheesecake Bites are more than just dessert—they’re a tropical escape in every bite. Whether you’re baking for a celebration or just treating yourself, they’re guaranteed to impress and delight.

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