Mini Pineapple Upside Down Cheesecakes
These mini pineapple upside down cheesecakes combine creamy richness and tropical sweetness, making them perfect for any occasion. Individual servings ensure easy sharing or personal enjoyment.
Ingredients
For the Crust
- 1 cup graham cracker crumbs Forms the crust
- 3 tablespoons unsalted butter, melted Binds crust ingredients
- 1 tablespoon granulated sugar Enhances caramelization
For the Filling
- 12 ounces full-fat cream cheese, softened Creates a creamy texture
- 1/3 cup granulated sugar Sweetens the filling
- 2 large eggs, room temperature Stabilizes and adds richness
- 1 teaspoon vanilla extract Enhances flavor
Toppings
- 12 pieces pineapple chunks, canned or fresh Adds sweetness and moisture
- 6 teaspoons caramel sauce Provides rich sweetness
Instructions
Preparation
- Preheat your oven to the appropriate temperature for baking.
- Prepare a muffin tin by lightly greasing it or lining it with paper liners.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until it resembles wet sand.
- Evenly distribute the crumb mixture into each muffin cup, pressing down firmly to create a solid crust base.
- Align the pineapple chunks on top of the crust layer in each muffin cup.
- In a clean mixing bowl, beat together softened cream cheese and sugar until smooth.
- Add eggs, one at a time, mixing until well combined after each addition.
- Stir in the vanilla extract until fully incorporated.
- Spoon the filling over the pineapple layer in each muffin cup, filling each almost to the top.
Baking
- Bake the cheesecakes in the preheated oven until they are set and slightly puffed.
- Allow them to cool in the pan for a few minutes before inverting onto a serving plate.
- Drizzle a bit of caramel sauce on top before serving.
Notes
To store, keep in a covered container for a few hours or refrigerate for longer. They last about 3 to 4 days.