Go Back
–+ servings
Mini Pineapple Upside-Down Cheesecakes

Mini Pineapple Upside-Down Cheesecakes for Tropical Bliss

These Mini Pineapple Upside-Down Cheesecakes are delightful bite-sized treats that deliver a tropical flavor explosion in every bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Chill Time 4 hours
Total Time 4 hours 40 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Consider substituting with vanilla wafer crumbs for a unique twist.
  • 1/4 cup Melted Butter Make sure it's fully melted for even mixing.
For the Cheesecake Filling
  • 16 oz Cream Cheese Always use softened cream cheese to avoid lumps.
  • 3/4 cup Granulated Sugar Coconut sugar is an excellent alternative for a caramel-like flavor.
  • 2 large Eggs Using room temperature eggs ensures they incorporate smoothly.
  • 1 tsp Vanilla Extract Almond extract can be used for a unique nutty taste.
For the Topping
  • 1 cup Pineapple Chunks Ensure they’re drained thoroughly to avoid a soggy crust.
  • 1/2 cup Caramel Sauce Homemade caramel sauce elevates this dessert to gourmet status.

Equipment

  • Muffin tin
  • Mixing Bowls
  • Electric Mixer
  • Measuring cups and spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of each muffin cup to create a solid crust.
  3. In a separate bowl, beat the softened cream cheese and granulated sugar until smooth. Incorporate the eggs one at a time, mixing on low speed. Add in the vanilla extract.
  4. Spoon the cheesecake mixture into muffin cups, filling them about 3/4 full. Top with drained pineapple chunks.
  5. Bake for 20-25 minutes until edges are set but centers have a slight jiggle.
  6. Let cheesecakes cool in the pan for 10 minutes, then transfer to a wire rack. Refrigerate for at least 4 hours.
  7. Drizzle caramel sauce over each cheesecake before serving.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 8gCholesterol: 70mgSodium: 180mgPotassium: 50mgSugar: 19gVitamin A: 500IUVitamin C: 1mgCalcium: 50mg

Notes

Ensure all ingredients are at room temperature. Thoroughly drain pineapple chunks to prevent excess moisture. Chill for at least 4 hours to set properly.

Tried this recipe?

Let us know how it was!