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Mini Pineapple Upside-Down Cheesecakes

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Mini Pineapple Upside-Down Cheesecakes are a tropical treat with a rich cheesecake filling, caramelized pineapple topping, and a buttery graham cracker crust. These bite-sized indulgences are perfect for any gathering, offering a balance of sweetness, tang, and crunch.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes (including chilling time)
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Tropical
  • Diet: Vegetarian

Ingredients

Crust:

1 1/2 cups graham cracker crumbs

1/4 cup melted butter

Cheesecake Filling:

2 (8 oz) packages cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

Topping:

1 can (20 oz) pineapple chunks, drained

1/4 cup caramel sauce

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture evenly into the bottom of the muffin cups to form the crust.
  3. In a large mixing bowl, beat together 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.
  4. Spoon the cheesecake mixture evenly into the muffin cups, filling each about three-quarters full. Top each cheesecake with a few pineapple chunks, pressing them gently into the filling.
  5. Bake the mini cheesecakes for 20-25 minutes, or until the edges are set and the centers have a slight jiggle. Let them cool completely in the tin.
  6. Chill the cheesecakes in the refrigerator for at least 4 hours or overnight to set.
  7. Before serving, drizzle with caramel sauce and garnish with maraschino cherries or mint leaves for a festive touch.

Notes

  • For a different crust, try using crushed vanilla wafers or coconut cookies.
  • Substitute the pineapple with peaches, mangoes, or mixed berries for a variety of fruit toppings.
  • If you prefer a richer topping, drizzle with homemade caramel or chocolate sauce.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • To freeze, wrap the cheesecakes tightly in plastic wrap and store in an airtight container for up to 2 months. Thaw in the fridge before serving.

Nutrition

Find it online: https://cheftinaskitchen.com/mini-pineapple-upside-down-cheesecakes/