Pineapple Cream Cheese Tartlets

Directions

1. Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and ¼ cup sugar. Stir in melted butter until mixture resembles wet sand. Press evenly into bottoms and sides of mini tartlet pans or muffin tins lined with cupcake liners. Bake 8–10 minutes until lightly golden. Cool completely.
2. Make the Cream Cheese Filling: Beat cream cheese and ½ cup sugar in a large bowl until smooth. Add vanilla and continue beating. In a separate bowl, whip heavy cream until soft peaks form. Gently fold whipped cream into cream cheese mixture, maintaining airy texture.
3. Prepare the Pineapple Topping: In a small saucepan, combine ¼ cup pineapple juice, cornstarch, and 2 tbsp sugar. Stir until smooth. Heat over medium, stirring constantly, until thickened (3–5 minutes). Remove from heat and stir in pineapple chunks.
4. Assemble the Tartlets: Spoon cream cheese filling into cooled crusts. Top each with pineapple mixture evenly. Optionally garnish with mint or shredded coconut.
5. Chill and Serve: Refrigerate at least 2 hours until set. Remove tartlets carefully from pans or liners and serve chilled.

Tips and Variations

• Crust Alternatives: Substitute graham crackers with crushed digestive biscuits, vanilla wafers, or Oreo cookies (without filling).

• Filling Flavor: Add coconut extract or 1 tbsp lemon zest to cream cheese filling for extra tropical flair.

• Fruit Options: Swap pineapple for mango, peaches, or berries, adjusting topping ingredients accordingly.

• Make Ahead: Prepare a day in advance; store in refrigerator until serving.

• Portion Control: Make a single 9-inch tart instead of individual tartlets if preferred.

Recipe Details

Prep Time: 25 minutes
Bake/Chill Time: 2 hours (chilling)
Total Time: 2 hours 25 minutes
Servings: 12 tartlets
Difficulty Level: Easy

Serving Suggestions