Mini Pineapple Upside-Down Cheesecakes
Mini Pineapple Upside-Down Cheesecakes are the perfect dessert for those craving a taste of summer. These delightful, creamy treats feature a rich cheesecake filling topped with sweet, caramelized pineapple, making them a crowd favorite at any gathering. With their individual portions, they’re ideal for serving guests or enjoying during a cozy night at home. This easy recipe can be prepared in just 45 minutes, so you can whip them up quickly for special occasions or everyday indulgence. Each bite is a burst of tropical flavor that will leave everyone wanting more!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 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 your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of a muffin tin.
- In another bowl, beat together the softened cream cheese and sugar until smooth. Add eggs one at a time along with vanilla extract, mixing until just combined.
- Pour the cheesecake mixture over each crust until nearly full. Place pineapple chunks on top and bake for about 25 minutes.
- Allow cheesecakes to cool completely before refrigerating for at least two hours. Serve chilled with a drizzle of caramel sauce.
Nutrition
- Serving Size: 1 cheesecake (85g)
- Calories: 220
- Sugar: 12g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg