Description

Mini Pineapple Upside-Down Cheesecakes are delightful individual desserts that combine a creamy cheesecake filling with sweet caramelized pineapple, all sitting atop a buttery graham cracker crust. These charming mini treats are not only visually stunning but also incredibly easy to prepare, making them perfect for any occasion from parties to cozy nights in. Indulge in a tropical escape with every delicious bite!

Ingredients

Scale

1 cup graham cracker crumbs
4 tbsp unsalted butter, melted
2 tbsp granulated sugar
8 oz cream cheese, softened
1/4 cup sour cream
1 tsp vanilla extract
1 cup pineapple slices (fresh or canned)
2 tbsp brown sugar

Instructions

Preheat the oven to 325°F (160°C) and lightly spray a muffin tin with nonstick cooking spray.
In a bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until sandy. Press this mixture evenly into the bottom of each muffin cup.
In another bowl, beat the cream cheese and sour cream until smooth. Add the vanilla extract and sugar; mix until fluffy.
Place a pineapple slice on top of each crust and sprinkle brown sugar over the slices.
Spoon the cheesecake filling over the pineapple slices until nearly full.
Bake for 20-25 minutes until set but slightly jiggly in the center. Allow to cool before serving.

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

Nutrition

Serving Size: 1 mini cheesecake
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: <1g
Protein: 3g
Cholesterol: 30mg

Keywords: For enhanced flavor, use fresh pineapple instead of canned for a fresher taste. You can also add shredded coconut or swap out fruits like peaches or cherries for a fun twist.