Description
Mini Pineapple Upside Down Cheesecakes are individual desserts featuring a creamy cheesecake base topped with caramel and pineapple.
Ingredients
Scale
- 12 pineapple chunks (canned, drained, or fresh)
- 6 teaspoons caramel sauce (½ teaspoon per cheesecake)
- 1 tablespoon granulated sugar (for sprinkling)
- 1 cup (100g) graham cracker crumbs
- 3 tablespoons (42g) unsalted butter, melted
- 12 ounces (340g) full-fat cream cheese, softened to room temperature
- 1/3 cup (67g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs and melted butter. Press the mixture into the bottom of cupcake liners.
- In another bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Place a pineapple chunk on top of the crust in each cupcake liner.
- Top each pineapple with caramel sauce and sprinkle with granulated sugar.
- Pour cheesecake filling over the pineapple layer.
- Bake for 20-25 minutes until set. Let cool before serving.
Notes
- Use fresh or canned pineapple based on availability.
- Allow cheesecakes to chill in the fridge for best flavor.
- These can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Mini Pineapple Upside Down Cheesecakes, Cheesecake, Pineapple, Dessert