Mini Pineapple Upside-Down Cheesecakes
These Mini Pineapple Upside-Down Cheesecakes bring a delightful twist to a classic dessert, combining creamy cheesecake with the nostalgic flavor of pineapple upside-down cake.
Ingredients
Crust
- 1.5 cups graham cracker crumbs For the base of the cheesecakes.
- 0.25 cups melted butter To bind the crust together.
Cream Cheese Filling
- 16 oz cream cheese, softened Two packages.
- 0.5 cups granulated sugar For sweetness.
- 2 large eggs Helps to make the filling fluffy.
- 1 tsp vanilla extract Adds a sweet flavor.
Topping
- 1 can pineapple chunks, drained (20 oz) Adds tropical sweetness.
- 0.25 cups caramel sauce To drizzle on top before serving.
Instructions
Preparation
- 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 firmly into the bottom of each muffin cup to create a sturdy crust.
- In a large bowl, beat the cream cheese and granulated sugar together 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.
- Top each cheesecake with a few pineapple chunks.
Baking
- 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.
Serving
- Drizzle caramel sauce over each cheesecake before serving.
Notes
For a hint of tropical flavor, add a dash of coconut extract. For a no-bake version, chill the cheesecakes until set without baking.