Description
Mini Pineapple Upside-Down Cheesecakes are a tropical delight that combines creamy cheesecake with caramelized pineapple, all perfectly nestled in a buttery graham cracker crust. These bite-sized treats are perfect for any occasion, from festive gatherings to casual get-togethers. With their vibrant flavors and stunning presentation, they’re sure to impress your guests and leave them asking for more.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup pineapple rings, chopped (fresh or canned)
- Maraschino cherries for topping
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a muffin tin or line with cupcake liners.
- In a bowl, combine graham cracker crumbs and melted butter until it resembles wet sand. Press firmly into each muffin cup.
- In another bowl, beat cream cheese until smooth. Gradually add sugar and vanilla extract; mix until fluffy.
- Gently fold in the chopped pineapple.
- Spoon the cheesecake filling into each prepared crust, filling about three-quarters full.
- Bake for 18-20 minutes until set but slightly jiggly in the center. Allow to cool before refrigerating for at least two hours.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 mini cheesecake (60g)
- Calories: 190
- Sugar: 10g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 30mg