Mini Pineapple Upside-Down Cheesecakes
A delightful twist on the classic dessert, these mini cheesecakes feature a creamy base, sweet pineapple, and a rich caramel drizzle, making them perfect for individual servings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 60 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 the texture resembles wet sand.
- Press this mixture firmly into the bottom of each muffin cup.
- Beat the softened cream cheese with the 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 into the muffin cups, filling each about 3/4 full.
- Place a few pineapple chunks on top of each cheesecake, pressing them gently into the mixture.
- Bake for 20-25 minutes until set but slightly wobbly in the center.
- Cool completely in the muffin tin then refrigerate for at least an hour.
- Drizzle caramel sauce over each mini cheesecake before serving.
Notes
Ensure your cream cheese is fully softened for a smooth mixture. Avoid overbaking to keep the cheesecakes creamy.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Find it online: https://yummyfirst.com/pineapple-upside-down-mini-cheesecakes/