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Mini Pineapple Upside-Down Cheesecakes

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Delightful mini cheesecakes infused with tropical pineapple and creamy goodness, perfect for parties or personal treats.

Ingredients

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

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Mix graham cracker crumbs and melted butter in a bowl, then press this mixture into the bottom of a muffin tin lined with paper liners to form the crust.
  3. In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
  4. Place a few pineapple chunks on top of the crusts in the muffin tin, then pour the cheesecake filling over the pineapple, filling each cup about 3/4 full.
  5. Bake in the preheated oven for about 20-25 minutes until set but slightly jiggly in the center.
  6. Let them cool at room temperature before refrigerating for at least 2 hours. Serve chilled, topped with caramel sauce.

Notes

Make sure the cream cheese is softened to room temperature for a smoother filling. Do not overmix to prevent cracks. Experiment with different fruits for variation.

Nutrition

Keywords: cheesecake, pineapple, dessert, mini desserts, baking

Find it online: https://dishfoody.com/mini-pineapple-upside-down-cheesecakes/