Description
Mini Pineapple Upside-Down Cheesecakes combine the creamy indulgence of cheesecake with the tropical sweetness of pineapple and a caramel drizzle. These individual-sized desserts are easy to make and perfect for parties, family gatherings, or just a personal treat.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
For the Filling
- 2 packages (16 oz) 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
- 1/4 cup caramel sauce
Optional
- Gluten-free graham cracker crumbs
- Light cream cheese for a lower-fat option
Instructions
- Preheat and Prepare
- Preheat oven to 350°F (175°C).
- Line a muffin tin with paper liners for easy removal.
- Make the Crust
- In a medium bowl, combine graham cracker crumbs and melted butter.
- Press 1–2 tablespoons of the mixture into each muffin liner to form a firm crust.
- Prepare the Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, beating after each addition. Stir in vanilla extract.
- Assemble Cheesecakes
- Divide cream cheese mixture evenly into the muffin cups, filling each about 3/4 full.
- Add pineapple chunks to the top, gently pressing them into the filling.
- Bake
- Bake in the preheated oven for 20–25 minutes, or until centers are set.
- Cool completely in the muffin tin.
- Add Toppings
- Once cooled, drizzle caramel sauce over each cheesecake.
- Garnish with additional pineapple chunks, if desired
Notes
- Use room-temperature ingredients for a smooth filling.
- Drain pineapple thoroughly to avoid soggy cheesecakes.
- Avoid overbaking—the centers should jiggle slightly.
- Experiment with toppings like shredded coconut, dark chocolate, or crushed nuts for variations.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American