Description
Mini Pineapple Upside Down Cheesecakes blend creamy cheesecake, tropical pineapple, and a buttery graham cracker crust in a fun, beginner-friendly dessert.
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 the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, mix graham cracker crumbs with melted butter until evenly combined and resembling wet sand. Press firmly into the bottom of each muffin liner to form a crust.
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing after each addition. Stir in vanilla extract.
- Divide the cheesecake batter evenly among the muffin cups, filling each about three-quarters full. Gently press a few pineapple chunks into each one.
- Bake for 20–25 minutes, until edges are set and centers have a slight jiggle. Remove from oven and cool completely in the pan.
- Refrigerate for at least 4 hours or overnight to allow cheesecakes to set.
- Before serving, drizzle with caramel sauce and garnish if desired.
Notes
- Ensure cream cheese and eggs are at room temperature for a smooth batter.
- Thoroughly drain and dry pineapple chunks to avoid excess moisture.
- Firmly press the crust to prevent crumbling.
- Don’t over-mix the batter to avoid cracks.
- For even better results, use a water bath to keep cheesecakes moist and crack-free.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg