Description
Mini Pineapple Upside-Down Cheesecakes are a delightful tropical treat that brings the classic flavors of pineapple upside-down cake into a creamy, individual-sized dessert. With a buttery graham cracker crust and a rich cheesecake filling topped with caramelized pineapple and a cherry, these mini desserts are perfect for any gathering or as a sweet escape at home. Easy to make and sure to impress, these cheesecakes will whisk you away to sunny shores with every bite.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup pineapple rings (fresh or canned), chopped
- 12 maraschino cherries
Instructions
- Preheat your oven to 350°F (175°C). Mix graham cracker crumbs with melted butter and press into the bottom of greased muffin tins.
- Beat softened cream cheese until smooth; gradually add sugar and vanilla extract.
- Fold in chopped pineapple into the cheesecake mixture.
- Spoon filling over crusts, top each with a pineapple ring and a maraschino cherry.
- Bake for 20-25 minutes until set but slightly jiggly. Cool completely before refrigerating for at least two hours.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 mini cheesecake (50g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Use room temperature cream cheese for a smoother filling. Experiment with different toppings like berries or toasted coconut for added flavor. Store leftovers in an airtight container for up to three days in the fridge.