Mini Pineapple Upside-Down Cheesecakes recipe

Mini Pineapple Upside-Down Cheesecakes combine a crunchy graham cracker crust, creamy cheesecake filling, and tropical pineapple topping. Drizzled with caramel sauce, these individual desserts are perfect for any occasion.

Ingredients

Crust:

• Graham Cracker Crumbs – 1 1/2 cups, for a slightly sweet, crunchy base. You can use store-bought crumbs or crush whole graham crackers yourself.
• Melted Butter – 1/4 cup, binds the crumbs together for a firm crust.

Cheesecake Filling:

• Cream Cheese – 2 (8 oz) packages, softened, for a rich, velvety texture.
• Granulated Sugar – 1/2 cup, sweetens the filling.
• Large Eggs – 2, bind the ingredients and provide structure.
• Vanilla Extract – 1 tsp, enhances sweetness and adds aromatic depth.

Topping:

• Pineapple Chunks – 1 can (20 oz), drained, for a tropical crown. Ensure chunks are thoroughly dried.
• Caramel Sauce – 1/4 cup, for a buttery, sweet drizzle. Use store-bought or homemade.

Note: Ingredient measurements can be found in the recipe card below the article.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. The liners prevent sticking and simplify cleanup.

Step 2: Prepare the Crust

In a medium bowl, mix together the graham cracker crumbs and melted butter until the crumbs are evenly coated and resemble wet sand. Divide the mixture evenly among the muffin cups, pressing it down firmly with the back of a spoon or the bottom of a small glass to create a sturdy base.

Step 3: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Ensure the cream cheese is at room temperature to avoid lumps. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to enhance the flavor.

Step 4: Assemble the Cheesecakes

Spoon the cheesecake mixture evenly into the prepared muffin cups, filling each about three-quarters full. Place a few pineapple chunks on top of each cheesecake, gently pressing them into the filling.

Step 5: Bake

Bake the cheesecakes for 20-25 minutes, or until the edges are set and the centers have a slight jiggle. Once baked, remove the muffin tin from the oven and let the cheesecakes cool completely in the pan.

Step 6: Chill and Serve

Refrigerate the cheesecakes for at least 4 hours or overnight to set. Just before serving, drizzle with caramel sauce and garnish with maraschino cherries or mint leaves for a decorative touch.

this Recipe

How to Serve

These mini cheesecakes are perfect for dessert tables, parties, or as a delightful end to a meal. Serve chilled for the best flavor and texture.

Make Over

Make Ahead

Prepare and bake the cheesecakes a day in advance. Store them in the refrigerator until ready to serve.

Storing

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing

Wrap individual cheesecakes tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Can I use fresh pineapple?
Yes, but ensure it’s thoroughly drained and patted dry to avoid excess moisture.

What if I don’t have caramel sauce?
You can substitute with honey, maple syrup, or leave it out for a simpler dessert.

How do I prevent cracks in the cheesecakes?
Avoid over-mixing the batter and consider placing a pan of hot water on the lower oven rack for added moisture.

Mini Pineapple Upside-Down Cheesecakes are an easy yet impressive dessert that combines classic flavors with individual servings. Perfect for any celebration or a sweet indulgence!

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