Mini Pineapple Upside-Down Cheesecakes
Delightful mini cheesecakes with a creamy filling, topped with juicy pineapple and a drizzle of caramel, perfect for any occasion.
Equipment
- Muffin tin
- mixing bowls
- electric mixer
- measuring cups
- Measuring spoons
- Spatula
Ingredients
For the Crust
- 1.5 cups Graham cracker crumbs Provides a sweet and crunchy base.
- 1/4 cup Melted butter Helps bind the crumbs together.
For the Cheesecake Filling
- 2 packages (8 oz) Cream cheese, softened Gives the cheesecake its rich and creamy texture.
- 1/2 cup Granulated sugar Adds sweetness.
- 2 large Eggs Helps set the filling.
- 1 teaspoon Vanilla extract Enhances overall flavor.
For the Topping
- 1 can (20 oz) Pineapple chunks, drained Adds a juicy, tropical twist.
- 1/4 cup Caramel sauce Adds a sweet finish.
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
- Press the crumb mixture firmly into the bottom of a lined muffin tin to form the crust.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Spoon the cheesecake mixture evenly into the prepared muffin cups, filling each about three-quarters full.
- Top each cheesecake with a few pineapple chunks, gently pressing them into the filling.
- Bake for 20-25 minutes, until the edges are set but the centers still jiggle slightly.
- Allow the mini cheesecakes to cool completely in the pan before transferring to the refrigerator to chill for at least 4 hours.
- Before serving, drizzle with caramel sauce.
Notes
These mini cheesecakes are perfect for parties and can be made ahead of time. They taste even better after chilling overnight.