Mini Pineapple Upside-Down Cheesecakes
Mini Pineapple Upside-Down Cheesecakes are a tropical delight that brings together creamy cheesecake and sweet, caramelized pineapple in adorable individual servings. Perfect for parties or a cozy night in, these mini treats offer a blissful blend of flavors and textures that evoke fond summer memories. Easy to prepare, they will impress your guests and satisfy your sweet cravings all at once.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 2 tbsp sugar
- 8 oz full-fat cream cheese, softened
- 1/2 cup sour cream
- 1/3 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup pineapple chunks (fresh or drained canned)
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of lined muffin tins.
- In another bowl, beat cream cheese until smooth. Add sour cream, sugar, eggs, and vanilla extract; mix until creamy.
- Gently fold in pineapple chunks.
- Spoon the cheesecake filling over the crusts in the muffin tin without filling to the brim.
- Bake for 20-25 minutes until set but slightly jiggly in the center.
- Allow to cool completely before refrigerating for at least two hours.
Nutrition
- Serving Size: 1 mini cheesecake (70g)
- Calories: 165
- Sugar: 8g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 60mg