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Mini Pineapple Upside-Down Cheesecakes

Mini Pineapple Upside-Down Cheesecakes for a Tropical Treat

These Mini Pineapple Upside-Down Cheesecakes are delightful, bite-sized desserts that combine creamy cheesecake, sweet caramelized pineapple, and a buttery graham cracker crust.
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Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Graham Cracker Crumbs Can substitute with vanilla wafer crumbs or crushed Oreos.
  • 1/2 cup Melted Butter Use unsalted butter for best results.
Cheesecake Filling
  • 2 packages Cream Cheese Each package is 8 oz. Use full-fat for best taste.
  • 1/2 cup Granulated Sugar Can substitute with a sugar alternative.
  • 2 large Eggs For a vegan option, consider flax eggs.
  • 1 tsp Vanilla Extract Almond extract can be used for a different flavor.
Toppings
  • 1 can Pineapple Chunks 20 oz can, can use fresh pineapple as well.
  • 1/4 cup Caramel Sauce Store-bought or homemade.

Equipment

  • Muffin tin
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons

Method
 

Process
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Combine graham cracker crumbs with melted butter in a mixing bowl, then press firmly into the bottom of each muffin cup.
  3. Beat softened cream cheese with granulated sugar until smooth. Add eggs, one at a time, mixing well after each addition, and then mix in vanilla extract.
  4. Spoon cheesecake mixture into muffin cups, filling about ¾ full, and gently press pineapple chunks into the center.
  5. Bake in the preheated oven for 20-25 minutes until edges are set but centers jiggle slightly.
  6. Cool at room temperature, then refrigerate for at least 4 hours or overnight.
  7. Before serving, drizzle caramel sauce over the chilled cheesecakes.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Use room temperature cream cheese and eggs for a smoother filling. Thoroughly drain pineapple chunks to avoid a soggy crust. Chill cheesecakes for at least 4 hours before serving for best texture.

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