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Mini Pineapple Upside Down Cheesecakes


  • Author: phillip
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Delightful mini cheesecakes featuring a creamy filling and tropical pineapple, topped with caramel sauce.


Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 2 (8-ounce) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 can (20-ounce) pineapple chunks, drained
  • 1/4 cup caramel sauce

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with paper liners.
  3. In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined. Press mixture into bottom of muffin cups.
  4. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
  5. Add eggs one at a time, beating well after each addition.
  6. Stir in the vanilla extract.
  7. Fill muffin cups with the cream cheese mixture, about 3/4 full.
  8. Top each with pineapple chunks.
  9. Bake for 20-25 minutes until set but slightly jiggly.
  10. Cool completely in muffin tin.
  11. Before serving, drizzle with caramel sauce.

Notes

Use room temperature ingredients for better blending. Don’t overmix the filling to keep it light and fluffy.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cheesecake
  • Calories: 250
  • Sugar: 15g
  • Sodium: 300mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 40mg

Keywords: cheesecake, pineapple, dessert, mini dessert, easy dessert