Mini Pineapple Upside-Down Cheesecakes
Mini Pineapple Upside-Down Cheesecakes are bite-sized tropical indulgences with a creamy, tangy cheesecake filling and a caramelized pineapple twist. A buttery graham cracker crust and a drizzle of caramel sauce complete this heavenly treat.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 45 minutes (not including chilling time)
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical, American
- Diet: Vegetarian
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 can (20 oz) pineapple chunks, drained
1/4 cup caramel sauce
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, mix together the graham cracker crumbs and melted butter until evenly coated. Press the mixture into the muffin cups to form the crust.
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Spoon the cheesecake mixture into each muffin cup, filling them about three-quarters full. Press a few pineapple chunks into the top of each cheesecake.
- Bake for 20-25 minutes, or until the edges are set and the centers have a slight jiggle. Remove from the oven and cool completely in the muffin tin.
- Refrigerate for at least 4 hours or overnight. Before serving, drizzle each cheesecake with caramel sauce and garnish with maraschino cherries or mint leaves, if desired.
Notes
- For an extra tropical flavor, add coconut flakes to the crust or topping.
- If you prefer a less sweet version, skip the caramel drizzle and use whipped cream instead.
- Feel free to swap the pineapple for other fruits like peaches or berries.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- These mini cheesecakes freeze well for up to 1 month. Thaw overnight in the fridge before serving.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
