Mini Pineapple Upside Down Cheesecakes: Indulgent and Easy to Make
Delight in these Mini Pineapple Upside Down Cheesecakes, a simple yet indulgent dessert perfect for any occasion.
Equipment
- Muffin pan
- Mixing Bowl
- Electric mixer
Ingredients
For the Pineapple Layer
- 12 chunks pineapple canned, drained, or fresh
- 6 teaspoons caramel sauce ½ teaspoon per cheesecake
- 1 tablespoon granulated sugar for sprinkling
For the Crust
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter melted
For the Cheesecake Filling
- 12 ounces full-fat cream cheese softened to room temperature
- ⅓ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat oven to 325°F (163°C). Line a 12-cup muffin pan with cupcake liners.
- Add ½ teaspoon caramel sauce to each cupcake liner. Place one pineapple chunk on top of caramel. Sprinkle a pinch of granulated sugar over each pineapple.
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press about 1 tablespoon of crust mixture firmly into each liner on top of the pineapple.
- Beat cream cheese and sugar together until smooth and creamy (2-3 minutes). Add eggs one at a time, mixing gently until just combined. Stir in vanilla extract.
- Divide cheesecake batter evenly among muffin cups, filling nearly to the top. Bake for 18-22 minutes until centers are set but slightly jiggly.
- Cool in the pan for 15-20 minutes, then refrigerate for at least 2 hours before serving.
- Carefully remove cupcake liners and place cheesecakes upside down on serving plates. Garnish with a cherry, whipped cream, or toasted coconut if desired.
Nutrition
Serving: 1cheesecakeCalories: 210kcalCarbohydrates: 24gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 150mgPotassium: 100mgSugar: 8gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg
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