Description
These mini pineapple upside-down cheesecakes combine the creamy richness of cheesecake with caramelized pineapple for a perfect bite-sized dessert.
Ingredients
Scale
- For the Topping:
- ¼ cup melted butter
- ⅓ cup brown sugar
- 6 pineapple slices, cut into small pieces
- 6 maraschino cherries
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- For the Crust:
- ¾ cup graham cracker crumbs
- 2 tablespoons melted butter
- 1 tablespoon granulated sugar
Instructions
- Preheat oven to 350°F (175°C) and grease a muffin tin.
- Mix graham cracker crumbs, melted butter, and sugar. Press into muffin cups to form the crust.
- Combine melted butter and brown sugar, then spoon over the crust. Add pineapple pieces and a cherry to each cup.
- Beat cream cheese and sugar until smooth. Add egg and vanilla, then mix until creamy.
- Spoon cheesecake mixture over the pineapple layer, filling each cup ¾ full.
- Bake for 18-20 minutes until set. Let cool, then refrigerate for at least 2 hours before serving.
- Flip upside down before serving to reveal the caramelized pineapple topping. Enjoy!
Notes
- For extra tropical flavor, add a sprinkle of coconut flakes to the crust.
- Let the cheesecakes chill overnight for the best texture.
- Serve with whipped cream or a drizzle of caramel for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American