Description

A delightful twist on the classic dessert, these Mini Pineapple Upside-Down Cheesecakes combine creamy cheesecake with sweet pineapple and caramel, perfect for any occasion.

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 can (20 oz) pineapple chunks, drained
1/4 cup caramel sauce

Instructions

Preheat your oven to 325°F (160°C).
In a bowl, combine the graham cracker crumbs and melted butter, mixing until fully incorporated. Press this mixture into the bottoms of mini muffin tins to form your crust.
In a mixing bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition, then blend in the vanilla extract until incorporated.
Spoon a bit of cheesecake filling into each crust, filling them about three-quarters full. Place a couple of pineapple chunks on top of each one.
Bake in the preheated oven for about 20-25 minutes or until the edges are set but the center is still slightly jiggly.
Allow the cheesecakes to cool in the pan for a few minutes, then transfer them to the refrigerator to chill for at least an hour. Serve with a drizzle of caramel sauce before enjoying your delightful treats.

Notes

For a firmer crust, bake the graham cracker crust for 5-7 minutes before adding the cheesecake filling. Experiment with different fruit toppings or flavors in the cheesecake batter for unique variations.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cheesecake
Calories: 250
Sugar: 18g
Sodium: 230mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: cheesecake, mini desserts, pineapple, summer desserts, party food