Description
Mini Pineapple Upside-Down Cheesecakes are a tropical twist on the classic dessert, delivering creamy goodness in a delightful, bite-sized form. Each mini cheesecake features a buttery graham cracker crust topped with luscious cream cheese filling and sweet caramelized pineapple, creating an irresistible balance of flavors. Perfect for parties, summer gatherings, or simply a sweet treat at home, these cheesecakes not only look stunning but also promise to impress with every bite. Serve them chilled or at room temperature for an unforgettable dessert experience that will have your guests coming back for more.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter (melted)
- 2 tablespoons granulated sugar
- 8 oz cream cheese (softened)
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 can pineapple slices (well-drained)
- 2 tablespoons brown sugar
Instructions
- Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press this mixture into the bottom of each muffin cup to create the crust.
- In another bowl, mix the well-drained pineapple slices with brown sugar and place one slice on top of each crust.
- Beat the softened cream cheese until smooth; then add sour cream and vanilla extract. Gradually mix in sugar until fluffy.
- Spoon the cream cheese mixture over the pineapple slices until nearly full.
- Bake for 18-20 minutes or until set but slightly jiggly in the center. Allow cooling completely before refrigerating for at least two hours.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg