Description
These Mini Pineapple Upside-Down Cheesecakes are the perfect bite-sized treat, featuring a creamy cheesecake base and a caramelized pineapple topping. They’re a tropical twist on a classic dessert!
Ingredients
Scale
- 1 can (20 oz) pineapple slices, drained
- 1/4 cup brown sugar
- 2 tbsp butter, melted
- 1 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 egg
- 1/2 cup graham cracker crumbs
- 2 tbsp melted butter (for the crust)
Instructions
- Prepare the Topping: Preheat the oven to 325°F (165°C). In a small bowl, mix brown sugar and melted butter. Place one pineapple slice in the bottom of each muffin cup. Spoon the sugar-butter mixture over the pineapple slices.
- Make the Cheesecake: In a mixing bowl, beat cream cheese and granulated sugar until smooth. Add vanilla extract and the egg, beating until combined.
- Prepare the Crust: In a separate bowl, mix graham cracker crumbs and melted butter. Press the mixture into the bottom of each muffin cup on top of the pineapple.
- Assemble: Pour the cheesecake batter over the crust in each muffin cup.
- Bake: Bake for 18-20 minutes, or until the cheesecakes are set but slightly jiggly in the center.
- Cool and Serve: Let the cheesecakes cool in the pan for 10 minutes before transferring to a wire rack. Refrigerate for at least 2 hours before serving.
- Serve: Gently run a knife around the edges of each cheesecake, then flip onto a plate. Serve chilled.
Notes
- Serving Tip: These mini cheesecakes are best served chilled and can be topped with whipped cream or extra pineapple if desired.
- Make-Ahead: You can make these cheesecakes a day in advance for a hassle-free dessert.
- Crust Variations: For a more flavorful crust, add a pinch of cinnamon or nutmeg to the graham cracker crumbs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 240
- Sugar: 19g
- Fat: 14g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g