Description
These Mini Pineapple Upside-Down Cheesecakes are the perfect bite-sized tropical indulgence! They combine the creamy richness of cheesecake with a delicious caramelized pineapple twist. These little treats are sure to be a hit at your next gathering!
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs – Adds a crunchy and slightly sweet base.
1/4 cup melted butter – Binds the crumbs together, creating a firm, crisp crust.
For the Cheesecake Filling:
2 (8 oz) packages cream cheese, softened – Gives the cheesecake its rich, creamy texture.
1/2 cup granulated sugar – Sweetens the cream cheese filling.
2 large eggs – Helps bind the ingredients and gives the cheesecake its structure.
1 tsp vanilla extract – Adds depth and enhances the sweetness of the cheesecake.
For the Topping:
1 can (20 oz) pineapple chunks, drained – Pineapple adds a tropical sweetness to the cheesecakes.
1/4 cup caramel sauce – Provides a luscious, buttery sweetness that complements the pineapple and cheesecake.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to prevent the cheesecakes from sticking.
Step 2: Prepare the Crust
In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand.
Divide the crust mixture evenly among the muffin cups, pressing it down firmly with the back of a spoon or a small glass to form a solid base. This will ensure each bite has a crunchy contrast to the creamy cheesecake filling.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Ensure the cream cheese is at room temperature to avoid lumps.
Once the mixture is smooth, add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract to bring in a fragrant depth of flavor.
Step 4: Assemble the Cheesecakes
Spoon the cheesecake mixture evenly into the prepared muffin cups, filling each about three-quarters full.
Add a few pineapple chunks on top of each cheesecake, gently pressing them into the filling.
Step 5: Bake
Bake the mini cheesecakes for 20-25 minutes in the preheated oven, or until the edges are set and the centers have a slight jiggle. They will firm up as they cool.
Remove the muffin tin from the oven and allow the cheesecakes to cool completely in the pan.
Step 6: Chill and Serve
After cooling, refrigerate the cheesecakes for at least 4 hours, or overnight to fully set.
Just before serving, drizzle each cheesecake with caramel sauce for added sweetness and a beautiful finishing touch.
Optionally, garnish with a maraschino cherry or mint leaves for a decorative pop of color.
Notes
Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature to avoid lumps in the batter and achieve a smooth texture.
Drain the Pineapple Thoroughly: Excess moisture from the pineapple can make the cheesecakes soggy. Be sure to drain and pat the pineapple chunks dry before using them.
Press the Crust Firmly: Press the graham cracker mixture down firmly for a solid, sturdy base. This will prevent it from falling apart when serving.
Avoid Over-Mixing: Mix the batter just until combined. Over-mixing can introduce too much air, which could cause the cheesecakes to crack as they bake.
Use a Water Bath: For smooth, crack-free cheesecakes, place a pan of hot water on the lower rack of the oven. This will provide moisture and help prevent cracks.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
