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Mini Pineapple Upside-Down Cheesecakes

Delightful Mini Pineapple Upside-Down Cheesecakes to Savor

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Indulge in mini pineapple upside-down cheesecakes, an easy dessert bursting with tropical flavors.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Servings: 12 cheesecakes
Course: Dessert
Cuisine: Tropical
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 2 cups Graham Cracker Crumbs or vanilla wafer crumbs or crushed Oreos
  • 1/2 cup Melted Butter ensure melted for even mixing
Filling
  • 16 oz Cream Cheese 2 packages, at room temperature
  • 1/2 cup Granulated Sugar essential for sweetness
  • 2 large Eggs at room temperature
  • 1 tsp Vanilla Extract or almond extract for variation
Topping
  • 20 oz Pineapple Chunks 1 can, drained
  • 1/4 cup Caramel Sauce homemade or store-bought

Equipment

  • 12-cup muffin tin
  • Mixing bowls
  • Electric Mixer

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line muffin tin with paper liners.
  2. In a mixing bowl, combine graham cracker crumbs with melted butter and press into muffin liners.
  3. Beat cream cheese and sugar until smooth, then add eggs one at a time followed by vanilla.
  4. Spoon filling into crusts, pressing pineapple chunks gently into the center.
  5. Bake for 20-25 minutes until edges are set with a slight jiggle in the center.
  6. Allow to cool completely for 30 minutes, then refrigerate for at least 4 hours.
  7. Before serving, drizzle caramel sauce over each cheesecake and enjoy.

Nutrition

Serving: 1cheesecakeCalories: 230kcalCarbohydrates: 28gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Use room temperature ingredients for a smooth batter. Properly drain pineapple to avoid a soggy crust.

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