Mini Pineapple Upside-Down Cheesecakes
Indulge in the tropical bliss of Mini Pineapple Upside-Down Cheesecakes, where creamy cheesecake meets caramelized pineapple in perfectly portioned bites. These delightful treats are perfect for any gathering or a simple evening dessert. With only 20 minutes of prep time, these mini cheesecakes are quick to make and can be prepared ahead of time, allowing you to serve them chilled whenever you’re ready. The balance of sweet and tangy flavors will transport you straight to paradise! Impress your guests and treat yourself with these easy-to-make individual desserts that are sure to be a hit.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Makes about 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
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 the oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs and melted butter until well mixed. Press firmly into muffin tins lined with cupcake liners. Bake for 8-10 minutes until golden.
- In another bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla extract; mix until combined. Pour over cooled crusts.
- Place drained pineapple chunks on top; gently press them into the filling. Bake for 20-25 minutes until set but slightly jiggly.
- Cool completely before refrigerating for at least two hours. Serve with caramel drizzle.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg