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
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!