Mini Pineapple Upside-Down Cheesecakes
If you’re craving a tropical dessert that’s both delightful and easy to make, Mini Pineapple Upside-Down Cheesecakes are the perfect choice! These bite-sized treats blend the creamy richness of cheesecake with the sweet, caramelized flavor of pineapple, creating an irresistible dessert that will bring a taste of sunshine to any gathering. Whether it’s a family celebration or just a cozy weeknight treat, these mini cheesecakes are sure to impress. With their simple preparation and make-ahead convenience, you’ll find yourself whipping them up time and again!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Makes about 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 can (20 oz) pineapple chunks, drained
- 1/4 cup caramel sauce
Instructions
- Preheat your oven to 325°F (160°C) and prepare a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs with melted butter. Press this mixture into each muffin cup to form the crust.
- In another bowl, combine softened cream cheese and sugar until smooth. Add eggs one by one and mix well after each addition; stir in vanilla extract.
- Gently fold in drained pineapple chunks into the cream cheese mixture.
- Spoon the cheesecake filling over each crust until almost full.
- Bake for about 25 minutes until set but slightly jiggly in the center.
- Let cool at room temperature before refrigerating for at least an hour. Drizzle with caramel sauce before serving.
Nutrition
- Serving Size: 1 cheesecake (45g)
- Calories: 174
- Sugar: 10g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 42mg