Description
These Mini Pineapple Upside-Down Cheesecakes are a delightful tropical twist on the classic dessert. With a buttery graham cracker crust, creamy cheesecake filling, and a caramelized pineapple topping, they are perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- ¼ cup brown sugar
- 1 tablespoon unsalted butter
- 12 maraschino cherries
- 6 pineapple rings, cut in halves or quarters
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
Graham Cracker Crust:
Topping:
Cheesecake Filling:
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
- Make crust: Mix graham cracker crumbs, 2 tablespoons sugar, and 4 tablespoons melted butter. Press mixture into each liner to form crust.
- Prepare topping: Melt 1 tablespoon butter with brown sugar. Spoon into each liner. Add pineapple piece and cherry.
- Make filling: Beat cream cheese, sugar, eggs, vanilla extract, and sour cream until smooth. Divide over crusts.
- Bake: Bake for 20–22 minutes until set. Cool, then chill for 2 hours.
- Serve: Peel off liners before serving.
Notes
- For a tropical twist, add crushed pineapple to the batter.
- Cheesecakes can be made a day ahead.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 17 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 55 mg
