Description
Mini Pineapple Upside-Down Cheesecakes are a fun and delicious twist on the classic pineapple upside-down cake. This recipe brings together the rich creaminess of cheesecake with the tropical flavor of pineapples, all in a perfectly portioned mini dessert. Whether you’re hosting a party or simply indulging in a sweet craving, these mini cheesecakes are sure to impress.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 packages of softened cream cheese
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (20 oz) pineapple chunks, drained
- 1/4 cup caramel sauce
Optional substitutions:
- For a gluten-free version, use gluten-free graham cracker crumbs.
- For a lower-fat option, substitute light cream cheese.
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of each muffin cup to form a crust.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Divide the cream cheese mixture evenly among the muffin cups, filling each about 3/4 full.
- Top each cheesecake with a few pieces of pineapple.
- Bake in the preheated oven for 20-25 minutes, or until the cheesecakes are set. Remove from the oven and let cool completely in the muffin tin.
- Drizzle caramel sauce over each cheesecake before serving.
Notes
- Ensure the cream cheese is fully softened before mixing to avoid lumps.
- Use a food processor to get finely ground graham cracker crumbs for a smoother crust.
