Mini Pineapple Upside-Down Cheesecakes
Delight in these creamy, rich Mini Pineapple Upside-Down Cheesecakes topped with juicy pineapple and caramel sauce, perfect for any occasion.
Servings 12 servings
Calories 250kcal
Ingredients
Crust
- 1.5 cups graham cracker crumbs Provides a buttery, crunchy base.
- 0.25 cups melted butter Binds the crumbs together.
Cheesecake Filling
- 2 packages (8 oz) cream cheese, softened Forms the luscious body of the cheesecake.
- 0.5 cups granulated sugar Balances the tanginess of the cream cheese.
- 2 large eggs Helps set the cheesecake.
- 1 tsp vanilla extract Enhances flavor.
Toppings
- 1 can (20 oz) pineapple chunks, drained Brings brightness to each bite.
- 0.25 cups caramel sauce Adds sweetness and luxury.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners.
- In a medium bowl, combine the graham cracker crumbs and melted butter, stirring until it resembles wet sand.
- Press the crumb mixture firmly into the bottom of each muffin cup.
Baking
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Divide the cream cheese mixture among the muffin cups.
- Top each with pineapple chunks.
- Bake for 20-25 minutes until the cheesecakes are set but slightly jiggle in the center.
Cooling and Serving
- Let the cheesecakes cool completely in the muffin tin.
- Before serving, drizzle caramel sauce over each cheesecake.
Notes
For best results, ensure cream cheese is softened and avoid overbaking.