Go Back
–+ servings
Mini Pineapple Upside-Down Cheesecakes

Mini Pineapple Upside-Down Cheesecakes for a Tropical Treat

Mini Pineapple Upside-Down Cheesecakes bring a delicious twist on a classic dessert, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: Tropical
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Graham Cracker Crumbs can be store-bought or freshly crushed
  • 1/4 cup Melted Butter binds the crumbs together
Filling
  • 16 oz Cream Cheese full-fat recommended
  • 1/2 cup Granulated Sugar
  • 3 Large Eggs bring to room temperature
  • 1 tsp Vanilla Extract
  • 1 cup Pineapple Chunks well-drained
Topping
  • 1/2 cup Caramel Sauce for drizzling

Equipment

  • Muffin Tin
  • mixing bowl
  • electric mixer

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Combine graham cracker crumbs with melted butter until it resembles wet sand. Press firmly into the bottom of each muffin cup.
  3. Beat cream cheese and granulated sugar until smooth. Gradually add eggs, mixing well after each addition, then stir in vanilla extract.
  4. Spoon cheesecake filling into each muffin cup about three-quarters full. Add pineapple chunks on top.
  5. Bake for 20-25 minutes until edges are set and centers jiggle slightly.
  6. Cool in the tin for 15 minutes, then refrigerate for at least 4 hours.
  7. Before serving, drizzle with caramel sauce.

Nutrition

Serving: 1cheesecakeCalories: 220kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 60mgSodium: 150mgPotassium: 80mgSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Ensure ingredients are at room temperature for a smooth filling. Use well-drained pineapple to prevent sogginess.

Tried this recipe?

Let us know how it was!