Description
Mini Pineapple Upside-Down Cheesecakes are a tropical twist on a classic dessert. Each mini treat features caramelized pineapple rings over creamy cheesecake, set atop a buttery graham cracker crust.
Ingredients
Scale
- 1 cup crushed graham crackers
- 4 tablespoons unsalted butter, melted
- 1/2 cup brown sugar
- 12 pineapple rings (canned)
- 12 maraschino cherries (optional)
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
Instructions
- Preheat your oven to 325°F and grease a 12-cup muffin tin well.
- Mix crushed graham crackers and melted butter in a bowl until well combined.
- In another bowl, beat cream cheese until smooth. Add granulated sugar, vanilla extract, eggs, and sour cream. Mix until just combined.
- Sprinkle brown sugar into the base of each muffin cup. Place a pineapple ring on top and a cherry in the center.
- Spoon cheesecake filling over the pineapple, then press in a layer of graham cracker crust.
- Bake for 20–22 minutes until just set with a slight jiggle in the center.
- Cool in the pan for 10 minutes, then run a knife around edges and invert onto a tray while still warm.
- Chill for at least 2 hours before serving.
Notes
- Make sure cream cheese is at room temperature to avoid lumps.
- Use nonstick muffin tins or silicone liners for easier release.
- Let the cheesecakes chill fully for the best texture and flavor.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 260
- Sugar: 18g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: mini cheesecakes, pineapple upside-down, tropical dessert, party treats, bite-sized desserts