Description
Indulge in a tropical twist on a classic dessert with these Mini Pineapple Upside-Down Cheesecakes. Each bite delivers a creamy cheesecake topped with caramelized pineapple and set atop a buttery graham cracker crust. Perfect for summer gatherings or any celebration, these mini treats combine rich flavors and beautiful presentation, making them an instant favorite among guests. Easy to prepare, these individual cheesecakes are not only delightful to eat but also visually stunning, ensuring they steal the show at your next event.
Ingredients
Scale
- 1 cup crushed graham crackers
- 1/2 cup unsalted butter (melted)
- 16 oz cream cheese (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup pineapple chunks (fresh or canned)
- 1/4 cup brown sugar
Instructions
- Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
- In a bowl, mix crushed graham crackers with melted butter until combined. Press this mixture into the bottom of each muffin liner.
- Beat softened cream cheese until smooth. Gradually add granulated sugar and mix well. Add eggs one at a time, blending until fully incorporated.
- In a saucepan over medium heat, cook pineapple chunks with brown sugar until bubbling and thickened (about 5 minutes).
- Pour the cheesecake filling over the crusts, then top with the cooked pineapple mixture.
- Bake for 20-25 minutes until set but slightly jiggly in the center. Cool before refrigerating for at least two hours.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg