Mini Pineapple Upside-Down Cheesecakes
These adorable mini cheesecakes combine the creamy richness of cheesecake with the tropical flavors of pineapple, all served in a crunchy graham cracker crust.
Ingredients
Crust
- 1.5 cups graham cracker crumbs These little bits provide a crunch that pairs beautifully with the creamy cheesecake.
- 0.25 cups melted butter Use unsalted butter to keep the sweetness in check.
Cheesecake Filling
- 16 oz cream cheese, softened Go for full-fat cream cheese for the best results.
- 0.5 cups granulated sugar Sweetens and balances the tanginess of the cheesecake.
- 2 large eggs Essential for binding everything together.
- 1 tsp vanilla extract Adds aromatic quality.
- 1 can (20 oz) pineapple chunks, drained Make sure to drain them well.
Topping
- 0.25 cups caramel sauce For drizzling on top.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter until it resembles damp sand.
- Scoop the mixture into lined muffin tins, pressing firmly to form the crust.
- In another bowl, beat the softened cream cheese until smooth, then gradually add the sugar.
- Add eggs one at a time, followed by vanilla extract, and mix until well combined.
- Gently fold in the drained pineapple chunks.
- Spoon the cheesecake mixture over the crusts, filling them nearly to the top.
Baking
- Bake for 20-25 minutes until the centers are slightly jiggly but firm around the edges.
- Allow to cool in the tin for about 10 minutes before transferring to the fridge.
Serving
- Chill in the fridge for a few hours before serving.
- Drizzle with caramel sauce before serving.
Notes
These cheesecakes can be made ahead and stored in the fridge for 3-4 days. They taste even better after chilling for a while.
Nutrition
Serving: 1gCalories: 240kcalCarbohydrates: 22gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 150mgSugar: 10g
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