Description
Mini Pineapple Upside-Down Cheesecakes are a delightful spin on the classic dessert, marrying creamy cheesecake with caramelized pineapple in adorable, bite-sized portions. Perfect for parties or as a sweet indulgence at home, these mini treats bring a taste of tropical paradise to your table. With a crunchy graham cracker crust and vibrant toppings, they’re not only delicious but visually stunning. Impress your family and friends with this easy-to-follow recipe that captures nostalgia and flavor in every bite.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 can (8 oz) pineapple rings in juice (drained)
- 6 maraschino cherries
Instructions
- Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press firmly into the bottom of each liner.
- In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently.
- Spoon cheesecake filling over the crusts, top with pineapple rings, and place a cherry in the center of each.
- Bake for 20-25 minutes until set and slightly jiggly in the middle.
- Cool at room temperature before refrigerating for at least an hour. Serve upside down to showcase the topping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 mini cheesecake (75g)
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg