No-Bake Pinkglow® Cheesecake Cups
8 small servings | Prep Time: 25 minutes | Cook Time: 30 minutes
• ½ Pinkglow® pineapple
• ¼ cup honey
• ¼ cup water
• 2 tablespoons brown sugar
• 2 tablespoons dark rum
• 2 cups graham cracker crumbs
• 4 tablespoons butter, melted
• 1 pound cream cheese, softened
• ⅓ cup sugar
• ¼ cup heavy cream
• Finely grated zest of 2 limes
• 2 tablespoons fresh lime juice
Preheat oven to 400℉. Line a sheet pan with parchment paper.
Cut off rind from Pinkglow® pineapple, then cut into ½” thick rings and cut out core. Place rings on prepared sheet pan.
In a small saucepan combine honey, water, brown sugar, and rum. Bring to a boil and cook for 3 minutes, then drizzle syrup over pineapple. Bake Pinkglow® pineapple, turning once, until caramelized, about 30 minutes. Set aside.
In a medium bowl stir together graham cracker crumbs and butter. Press ¼ cup of the mixture into each of 8 small glasses, cups, or jars.
In a large bowl beat cream cheese and sugar until smooth. Beat in cream, lime zest, and lime juice until combined. Transfer cream cheese mixture to a piping bag or a zip-top bag with a corner cut out. Divide cream cheese mixture among glasses.
Cut roasted Pinkglow® pineapple into small pieces and top each cheesecake with a spoonful of pineapple and its caramelized juices. Serve immediately.