Description
Mini Pineapple Upside-Down Cheesecakes offer a delightful fusion of creamy cheesecake and sweet, caramelized pineapple, all nestled on a buttery graham cracker crust. These charming individual desserts are perfect for any occasion, from casual weeknight treats to elegant dinner parties. With each bite, you’ll experience a burst of tropical flavors that will transport your taste buds to a sun-soaked paradise. Easy to prepare and visually stunning, these mini cheesecakes are sure to impress your guests and leave them asking for more!
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup crushed pineapple (well-drained)
- 1/4 cup brown sugar
- 4 tbsp unsalted butter, melted
- 1 cup graham cracker crumbs
- 2 large eggs (room temperature)
- Whipped cream (optional, for topping)
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar until combined. Press firmly into muffin cups.
- Place one pineapple ring atop each crust and sprinkle with brown sugar.
- In another bowl, beat cream cheese until smooth. Gradually mix in granulated sugar and vanilla extract; add eggs one by one until blended.
- Spoon the cheesecake mixture over each pineapple ring, filling almost to the top.
- Bake for 20-25 minutes until set but slightly jiggly in the center. Cool before refrigerating for at least two hours.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake (75g)
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg