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Mini Pineapple Upside-Down Cheesecakes

Mini Pineapple Upside-Down Cheesecakes for a Tropical Treat

Delight in mini pineapple upside-down cheesecakes, a tropical twist on classic dessert. Easy to make and perfect for gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can substitute with crushed Oreos or digestive biscuits.
  • 1/2 cup Melted Butter Binds the crust together.
For the Cheesecake Filling
  • 16 oz Cream Cheese Ensure it’s softened.
  • 1/2 cup Granulated Sugar Sweetens the filling.
  • 2 large Eggs
  • 1 tsp Vanilla Extract
For the Topping
  • 20 oz Pineapple Chunks Drained and dried.
  • 1/4 cup Caramel Sauce Store-bought or homemade.

Equipment

  • 12-cup muffin tin
  • mixing bowls
  • Fork
  • spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a mixing bowl, combine graham cracker crumbs with melted butter until they resemble wet sand. Press this mixture firmly into the bottom of each muffin liner.
  3. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth. Gradually add the eggs, mixing well after each addition, then stir in the vanilla extract.
  4. Spoon the cheesecake filling into each muffin cup, filling them about three-quarters full. Gently press pineapple chunks into the filling.
  5. Bake for 20-25 minutes, until the edges are set but the centers jiggle slightly. Cool in the pan for about 10 minutes.
  6. Transfer the cheesecakes to the fridge to chill for at least 4 hours. Drizzle with caramel sauce before serving.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 45mgSodium: 210mgPotassium: 160mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Ensure cream cheese and eggs are at room temperature for smoother filling. Store cheesecakes in the fridge for up to one week or freeze for up to three months.

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