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.
