Why You’ll Love This Recipe
These cheesecakes bring the best of two worlds together: the rich and creamy texture of cheesecake paired with the vibrant, tropical flavor of pineapple. The graham cracker crust provides a satisfying crunch, while the caramelized pineapple topping adds a luxurious sweetness. They’re the perfect individual-sized desserts for parties, gatherings, or a special treat any time.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
For the cheesecake filling:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the topping:
- 1 can (20 oz) pineapple chunks, drained
- 1/4 cup caramel sauce
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Prepare the crust: Mix graham cracker crumbs and melted butter until combined. Press the mixture into the muffin cups to form the crust.
- Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla.
- Assemble the cheesecakes: Spoon the cheesecake mixture into muffin cups and top with pineapple chunks.
- Bake for 20-25 minutes, or until the edges are set and the center is slightly jiggly. Let cool completely, then refrigerate for at least 4 hours.
- Serve: Drizzle with caramel sauce before serving.
Servings and Timing
- Servings: 12 mini cheesecakes
- Total Time: 45 minutes (plus 4 hours chilling)
Variations
- Fresh pineapple: Use fresh pineapple chunks for an even brighter flavor.
- Spices: Add cinnamon or nutmeg to the cheesecake filling for a warm touch.
- Toppings: Garnish with a maraschino cherry or whipped cream for an extra flair.
Storage/Reheating
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze for up to 2 months. Thaw in the fridge before serving.
FAQs
Can I use a different type of crust?
Yes, you can use crushed cookies like vanilla wafers for a different flavor.
Can I make these cheesecakes ahead of time?
Yes! They need to chill for at least 4 hours, making them great for preparing the night before.
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese provides the best texture and flavor.
Can I make these mini cheesecakes in a regular pan?
Yes, you can use a 9-inch springform pan, but you may need to adjust baking time.
How do I prevent the pineapple from making the cheesecake soggy?
Ensure the pineapple is thoroughly drained and patted dry before using.
Can I add other fruit toppings?
Yes, you can experiment with fruits like mango or berries for a different tropical twist.
Can I skip the caramel sauce?
You can, but the caramel adds a nice touch of sweetness and flavor to balance the tangy pineapple.
Can I use pineapple tidbits instead of chunks?
Yes, just make sure they’re drained well before using.
Can I freeze these cheesecakes?
Yes, these cheesecakes freeze well. Just wrap them tightly before freezing.
What should I serve these cheesecakes with?
These are perfect on their own or paired with a tropical drink like piña colada.
Conclusion
Mini Pineapple Upside-Down Cheesecakes are a tropical, bite-sized delight that’s easy to make and even easier to enjoy. With a graham cracker crust, creamy cheesecake filling, and a sweet caramelized pineapple topping, these little treats are sure to impress at any gathering!
Mini Pineapple Upside-Down Cheesecakes
Mini Pineapple Upside-Down Cheesecakes combine tropical pineapple sweetness with creamy cheesecake in individual-sized portions. Perfect for parties or special occasions, these bite-sized treats feature a crunchy graham cracker crust and a caramelized pineapple topping that adds a luxurious sweetness to every bite
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
For the cheesecake filling:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the topping:
- 1 can (20 oz) pineapple chunks, drained
- 1/4 cup caramel sauce
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix well, then press the mixture into the muffin cups to form the crust.
- Make the cheesecake filling: In a separate bowl, beat the cream cheese and sugar until smooth. Add eggs, one at a time, beating after each addition. Mix in the vanilla extract.
- Assemble the cheesecakes: Spoon the cheesecake mixture into each muffin cup, filling them about 3/4 of the way. Top with pineapple chunks.
- Bake: Bake for 20-25 minutes or until the edges are set, and the center is slightly jiggly. Let them cool completely before refrigerating for at least 4 hours.
- Serve: Drizzle with caramel sauce just before serving.
Notes
- Fresh pineapple: Fresh pineapple chunks can be used for a brighter flavor.
- Spices: For an extra warm flavor, add a pinch of cinnamon or nutmeg to the cheesecake filling.
- Toppings: Consider adding a maraschino cherry or whipped cream on top for a classic touch.
