Description
These Mini Pineapple Upside-down Cheesecakes combine creamy cheesecake, caramelized pineapple, and buttery graham cracker crust for a show-stopping dessert that’s easy to make.
Ingredients
Scale
- 1 cup (120g) crushed graham crackers
- 5 tablespoons (70g) unsalted butter, melted
- 2 tablespoons (30g) granulated sugar
- 4 tablespoons (60g) unsalted butter
- 1/3 cup (70g) brown sugar
- 6 pineapple rings (fresh or canned)
- 6 maraschino cherries
- 16 ounces (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix crushed graham crackers, melted butter, and granulated sugar. Press about 1 tablespoon of the mixture into each muffin cup.
- In a saucepan, melt butter with brown sugar over medium heat until bubbly. Pour a small spoonful into each muffin cup on top of the crust.
- Place a pineapple ring in each muffin cup and add a maraschino cherry to the center of each ring.
- Beat softened cream cheese with granulated sugar until smooth. Add eggs and vanilla extract, mixing until combined.
- Pour the cheesecake batter over the pineapple rings, filling each cup about 3/4 full.
- Bake for 20-25 minutes or until the centers are set. Let cool completely before removing from the pan.
- Refrigerate the mini cheesecakes for at least 2 hours before serving.
Notes
Ensure cream cheese and eggs are at room temperature for a smooth batter. Use muffin liners for easy removal, and let the cheesecakes cool gradually to prevent sinking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 18
- Sodium: 150
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 22
- Protein: 3
Keywords: pineapple upside-down cheesecake, mini cheesecakes, pineapple dessert, easy cheesecake recipe