Description
Mini Pineapple Upside-Down Cheesecakes combine the tropical sweetness of pineapple with the creamy richness of cheesecake. These individual-sized desserts feature a buttery graham cracker crust, luscious cheesecake filling, and a caramelized pineapple-cherry topping, making them a stunning and delicious treat.
Ingredients
Scale
For the Topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 12 pineapple rings (canned or fresh)
- 12 maraschino cherries
For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Instructions
- Prepare the Muffin Tin
- Preheat oven to 325°F (163°C).
- Line a 12-cup muffin tin with paper liners or grease it well.
- Make the Topping
- In a small bowl, mix melted butter and brown sugar.
- Spoon about 1 teaspoon of the mixture into each muffin cup.
- Place a pineapple ring in each cup and center a maraschino cherry inside.
- Prepare the Crust
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until the texture resembles wet sand.
- Press about 1 tablespoon of the crust mixture firmly over the pineapple rings.
- Make the Cheesecake Filling
- In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth.
- Add eggs one at a time, mixing after each addition.
- Stir in vanilla extract and sour cream until fully incorporated.
- Evenly distribute cheesecake batter over the crust in each muffin cup.
- Bake
- Bake for 18-22 minutes, until cheesecakes are set but slightly jiggly in the center.
- Remove from oven and let cool in the pan for 10 minutes.
- Run a knife around the edges, then invert onto a parchment-lined tray.
- Chill and Serve
- Refrigerate for at least 2 hours before serving to allow flavors to meld.
Notes
- Storage: Refrigerate in an airtight container for up to 5 days or freeze for up to 2 months.
- Reheating: Best served cold; allow to sit at room temperature for 10 minutes if needed.
- Variations: Swap graham crackers for coconut cookies, soak pineapples in rum for an adult twist, or drizzle with melted dark chocolate.
- Prep Time: 15 minutes
- chill time: 2 hours
- Cook Time: 20 minutes
- Category: dessert
- Method: Baking
- Cuisine: American
Keywords: mini cheesecakes, pineapple upside-down cheesecake, individual desserts, tropical cheesecake, easy cheesecake recipe