Mini Pineapple Upside-Down Cheesecakes
Delightful individual creamy cheesecakes topped with luscious pineapple chunks and caramel sauce, all in a buttery graham cracker crust.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 can (20 oz) pineapple chunks, drained
- 1/4 cup caramel sauce
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Combine the graham cracker crumbs with the melted butter until resembling wet sand. Press into the bottom of each muffin cup.
- Beat the softened cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract thoroughly.
- Divide the cream cheese mixture among the muffin cups, filling each about 3/4 full.
- Place a few pineapple chunks on top of each cheesecake.
- Bake for 20-25 minutes, or until set and firm to the touch.
- Cool completely in the muffin tin, then refrigerate for at least an hour.
- Drizzle caramel sauce over each cheesecake before serving.
Notes
Ensure cream cheese is at room temperature for a smoother batter. Experiment with different fruits for variations.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Find it online: https://yummyfirst.com/mini-pineapple-upside-down-cheesecakes/