Description

These Mini Pineapple Upside-Down Cheesecakes combine the nostalgic flavors of pineapple upside-down cake with the creamy richness of cheesecake. With a buttery graham cracker crust, a smooth cheesecake filling, and caramelized pineapple on top, these bite-sized treats are perfect for any occasion!

Ingredients

Units Scale

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup melted butter

For the Cheesecake Filling:

2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the Topping:

1 can (20 oz) pineapple chunks, drained and patted dry
1/4 cup caramel sauce

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Instructions

1️⃣ Preheat the Oven:

Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners.

2️⃣ Prepare the Crust:

In a bowl, mix graham cracker crumbs and melted butter until combined.
Divide the mixture evenly among the muffin liners, pressing it down firmly with a spoon.

3️⃣ Make the Cheesecake Filling:

In a large mixing bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing until combined.
Stir in vanilla extract for extra flavor.

4️⃣ Assemble the Cheesecakes:

Spoon the cheesecake batter into the muffin cups, filling each about ¾ full.
Gently press pineapple chunks into the filling.

5️⃣ Bake:

Bake for 20-25 minutes, or until the edges are set but the centers still jiggle slightly.
Let cool completely in the pan before transferring to the fridge.

6️⃣ Chill & Serve:

Refrigerate for at least 4 hours (or overnight) to fully set.
Before serving, drizzle with caramel sauce.

Notes

Use room-temperature ingredients for a smoother cheesecake batter.
Drain pineapple well to avoid excess moisture.
Press the crust firmly so it holds together when serving.
Add a maraschino cherry on top for a pop of color!