Mini Pineapple Upside-Down Cheesecakes
Mini Pineapple Upside-Down Cheesecakes combine rich creaminess with delightful sweetness, perfect for parties or cozy family desserts.
Ingredients
For the Base
- 1.5 cups graham cracker crumbs For gluten-free option, use gluten-free graham crackers.
- 0.25 cups melted butter
For the Cheesecake Filling
- 16 oz cream cheese, softened Can substitute with low-fat cream cheese.
- 0.5 cups granulated sugar Coconut sugar or sugar substitutes may alter flavor.
- 2 large eggs
- 1 tsp vanilla extract
For the Topping
- 20 oz canned pineapple chunks, drained Fresh pineapple can be used instead if well-drained.
- 0.25 cups caramel sauce Consider homemade caramel for an extra touch.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter until fully moistened.
- Pack the crust mixture into the bottom of a muffin tin, ensuring an even layer.
- In a separate bowl, beat the cream cheese until smooth. Mix in the sugar, eggs, and vanilla until creamy.
- Spoon the cheesecake filling over the crust in the muffin cups. Top with pineapple chunks.
Baking
- Bake for 20-25 minutes, until edges are set but center is slightly jiggly.
- Cool in the tin for about 10 minutes before removing.
Chilling and Serving
- Refrigerate the cheesecakes for at least an hour before serving.
- Drizzle with caramel sauce just before serving.
Notes
Make these a day ahead for enhanced flavor. Store in the refrigerator for up to 5 days. Avoid overmixing the filling to prevent cracks.