Pineapple Cream Dessert Cups

Ingredients

Crust Layer:

1 cup (100g) graham cracker or digestive biscuit crumbs

3 tbsp (45g) melted butter

1 tbsp sugar (optional)

Cream Filling:

8 oz (225g) cream cheese, softened

1 cup (240ml) heavy whipping cream (cold)

¼ cup (30g) powdered sugar

1 tsp vanilla extract

Pineapple Layer:

1½ cups (300g) crushed or diced pineapple (canned or fresh)

2 tbsp sugar (if using fresh)

1 tbsp cornstarch + 2 tbsp water (for thickening, optional)

Toppings:

Whipped cream

Extra pineapple chunks

Mint leaves (optional)

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Instructions

1. Make the crust:

Mix graham cracker crumbs, sugar (if using), and melted butter until well combined. Press a spoonful into the bottom of each dessert cup.

2. Prepare the pineapple:

If using fresh pineapple, combine it in a saucepan with sugar and simmer. Add cornstarch slurry and stir until slightly thickened. Let cool completely.

3. Make the cream filling:

Beat the cream cheese until smooth. In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form. Fold the whipped cream and vanilla into the cream cheese until fluffy.

4. Assemble the cups:

Layer graham cracker base

Add cream cheese mixture

Spoon in pineapple layer

Repeat layers if desired

Top with whipped cream and extra pineapple chunks

5. Chill:

Refrigerate for at least 2 hours before serving.