Mini Tropical Cheesecakes

– In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
– Add the eggs one at a time, beating well after each addition.
– Mix in the vanilla extract, sour cream, and pineapple juice until fully combined.

– Pour the cheesecake mixture over the cooled crust in the muffin tin or pans, filling each one nearly to the top.

3. Bake the Cheesecakes:
– Bake the mini cheesecakes for 18-22 minutes, or until the centers are set and the tops are slightly puffed.

– Remove from the oven and allow them to cool to room temperature, then refrigerate for at least 4 hours or overnight.

4. Decorate and Serve:
– Once the cheesecakes are chilled, carefully remove them from the muffin tin or pans.
– Top each cheesecake with a swirl of whipped cream.
– Garnish with a slice of pineapple and a fresh raspberry.
– Sprinkle with crushed graham crackers or nuts for added texture.

These mini tropical cheesecakes are not only visually stunning but also offer a delightful combination of creamy cheesecake with the refreshing taste of pineapple and the tartness of raspberries. Perfect for any special occasion!