Description
Mini Pineapple Upside-Down Cheesecakes are a delightful tropical treat that perfectly blend the creamy richness of cheesecake with the sweet, caramelized flavor of pineapple. These individual-sized desserts are ideal for any occasion, from summer barbecues to elegant dinner parties. With a buttery graham cracker crust and a luscious cream cheese filling, each bite transports you to a sunny paradise. Easy to make and even easier to enjoy, these mini cheesecakes will impress family and friends alike.
Ingredients
- Graham cracker crumbs
- Unsalted butter
- Granulated sugar
- Cream cheese
- Pineapple chunks
- Brown sugar
- Vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners or grease it well.
- In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar. Press one tablespoon into each muffin cup.
- Beat cream cheese, brown sugar, and vanilla until smooth. Add eggs one at a time until fully incorporated.
- Spoon two tablespoons of cream cheese mixture over each crust and top with pineapple chunks.
- Bake for 20-25 minutes until set but slightly jiggly in the center.
- Cool for 10 minutes in the pan before transferring to a wire rack. Refrigerate for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 10g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg