Mini Pineapple Upside-Down Cheesecakes
These delightful, individual cheesecakes capture the classic flavors of pineapple upside-down cake in a creamy, bite-sized treat topped with caramelized pineapple.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 0.25 cups melted butter
For the Cheesecake Filling
- 2 packages cream cheese, softened Each package is 8 oz.
- 0.5 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Topping
- 1 can (20 oz) pineapple chunks, drained
- 0.25 cups caramel sauce
Instructions
Preparation
- Preheat your oven to 325°F and line a 12-cup muffin tin with paper liners or lightly grease each cup.
- In a mixing bowl, combine graham cracker crumbs with melted butter until the mixture is moistened.
- Press about 1 tablespoon of the crumb mixture into the bottom of each muffin cup to form a compact crust.
Cheesecake Filling
- In a separate bowl, beat the softened cream cheese with granulated sugar until smooth.
- Add eggs one at a time, stirring in the vanilla extract until just combined.
- Place a drained pineapple chunk on top of each crust, then spoon the cheesecake filling over the pineapples and smooth lightly.
Baking
- Bake for 18–22 minutes, or until the centers are set but slightly jiggly.
- Remove from the oven and let cool to room temperature in the pan.
- Refrigerate for at least 2 hours before serving.
- When ready to enjoy, drizzle with caramel sauce and serve chilled.
Notes
These mini cheesecakes are delightful on their own, but consider pairing them with fresh whipped cream or a scoop of vanilla ice cream. For an extra touch, top with toasted coconut or a sprinkle of nuts. They also make a colorful addition to any dessert table! Make sure your cream cheese is at room temperature for a smoother filling, and avoid overmixing your batter to keep it light and fluffy. If making in advance, store them covered in the refrigerator for up to 3 days for the best freshness.