Mini Pineapple Upside-Down Cheesecakes
Experience tropical bliss with Mini Pineapple Upside-Down Cheesecakes! These bite-sized desserts combine a rich graham cracker crust, creamy cheesecake filling, and sweet caramelized pineapple topping. Perfect for gatherings, they’re easy to make and full of flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 45 minutes (includes chilling)
- Yield: 12 mini cheesecakes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup graham cracker crumbs
- 4 tbsp melted butter
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup pineapple chunks, drained
- 1/4 cup caramel sauce
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Mix graham cracker crumbs and melted butter until combined. Press into the bottom of each muffin cup.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each. Stir in vanilla.
- Fill each muffin cup with cheesecake batter, leaving space for the pineapple. Press pineapple chunks gently into the batter.
- Bake for 20-25 minutes or until edges are set and centers jiggle slightly. Cool completely.
- Chill cheesecakes for at least 4 hours. Drizzle with caramel sauce before serving.
Notes
- Use fresh pineapple for a juicier topping, but pat dry before using.
- For a twist, try mango, peach, or cherry instead of pineapple.
- Store in an airtight container in the fridge for up to 5 days.
Find it online: https://avarecipe.com/mini-pineapple-upside-down-cheesecakes/
