Mini Pineapple Upside-Down Cheesecakes
Delightful mini cheesecakes featuring a rich cream cheese base topped with caramelized pineapple, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup crushed pineapple, drained
- 1/4 cup brown sugar
- 1/2 cup graham cracker crumbs
- 1/4 cup butter, melted
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
Instructions
- Preheat your oven to 325°F (160°C).
- Mix the crushed pineapple with brown sugar in a bowl.
- Combine the graham cracker crumbs and melted butter in another bowl.
- Press the crumb mixture into muffin liners in a muffin tin.
- Beat the softened cream cheese, sugar, and vanilla until smooth.
- Add the eggs one at a time, mixing until just incorporated.
- Pour the cream cheese mixture over the crusts.
- Top each cheesecake with a spoonful of the pineapple mixture.
- Bake for 20-25 minutes, until set.
- Cool before serving.
Notes
For best results, ensure cream cheese is well softened and pineapple is thoroughly drained.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 30mg