Description
Delight in these Mini Pineapple Upside Down Cheesecakes that combine the rich creaminess of cheesecake with the tropical sweetness of pineapple and a hint of caramel. Perfect for parties or a special treat, these mini desserts are easy to make and even easier to enjoy!
Ingredients
Scale
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- For the cheesecake filling:
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Toppings:
- 1 can (20-ounce) pineapple chunks, drained
- 1/4 cup caramel sauce
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- Prepare the Crust:
- In a medium bowl, mix together graham cracker crumbs and melted butter until well combined.
- Press the mixture into the bottom of each muffin cup to form a crust.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Assemble the Cheesecakes:
- Divide the cream cheese mixture evenly among the muffin cups, filling each about 3/4 full.
- Top each cheesecake with a few pineapple chunks.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the cheesecakes are set.
- Remove from the oven and let cool completely in the muffin tin.
- Serve:
- Drizzle caramel sauce over each cheesecake before serving.
Notes
- For best results, make sure the cream cheese is softened at room temperature.
- You can substitute the pineapple chunks with other fruits like peaches or berries for a different flavor.
- 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: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg