Mini Pineapple Upside-Down Cheesecakes Recipe
Introduction
These Mini Pineapple Upside-Down Cheesecakes combine a crunchy graham cracker crust with a creamy, rich filling topped with tropical pineapple and caramel drizzle. Perfect for individual servings, they make a delightful treat for any occasion.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 can (20 oz) pineapple chunks, drained
- 1/4 cup caramel sauce
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Step 2: In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Divide evenly among muffin cups and press firmly to form the crust.
- Step 3: In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, beating well after each, then stir in vanilla extract.
- Step 4: Spoon cheesecake filling into muffin cups, filling about three-quarters full. Top each with a few pineapple chunks, gently pressing them in.
- Step 5: Bake for 20-25 minutes until edges are set and centers jiggle slightly. Remove and cool completely in the pan.
- Step 6: Refrigerate for at least 4 hours or overnight. Before serving, drizzle with caramel sauce.
Tips & Variations
- For extra flavor, toast the graham cracker crumbs before mixing with butter.
- Swap pineapple chunks for other fruits like sliced peaches or cherries for variety.
- Use low-fat cream cheese for a lighter version, though texture may be less creamy.
Storage
Store the cheesecakes in an airtight container in the refrigerator for up to 3 days. Reheat slightly at room temperature before serving for best texture. Avoid freezing as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cheesecakes ahead of time?
Yes, they actually taste better after chilling overnight, which helps them set properly.
What if I don’t have paper liners for the muffin tin?
You can grease the muffin cups lightly with butter or non-stick spray to prevent sticking.
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Mini Pineapple Upside-Down Cheesecakes Recipe
- Total Time: 4 hours 40 minutes (including chilling time)
- Yield: 12 mini cheesecakes 1x
Description
Mini Pineapple Upside-Down Cheesecakes are delightful individual cheesecakes with a crunchy graham cracker crust, creamy cheesecake filling, and topped with juicy pineapple chunks and a luscious caramel drizzle. Perfect for an elegant dessert or a tropical treat, these cheesecakes are baked in a muffin tin for easy serving and presentation.
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Topping:
- 1 can (20 oz) pineapple chunks, drained
- 1/4 cup caramel sauce
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ease cleanup.
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter until fully mixed and crumbly like wet sand. Evenly press this mixture into each muffin cup, creating a firm base for the cheesecake.
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract for extra flavor.
- Assemble the Cheesecakes: Spoon the cheesecake filling into each crust-lined muffin cup, filling about three-quarters full. Top with pineapple chunks, gently pressing them into the filling.
- Bake: Place the muffin tin in the oven and bake for 20-25 minutes until the edges are set but centers are still slightly jiggly. Remove and let cool completely in the pan.
- Chill and Serve: Refrigerate the cheesecakes for at least 4 hours or overnight to fully set. Before serving, drizzle each cheesecake with caramel sauce and optionally garnish with a maraschino cherry or mint leaves for a decorative finish.
Notes
- Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Drain and dry pineapple chunks thoroughly to prevent excess moisture from softening the crust.
- You can substitute store-bought graham cracker crumbs or crush whole crackers yourself for freshness.
- For easier removal, let the cheesecakes chill fully to firm up before taking them out of the muffin tin.
- Optionally, garnish with maraschino cherries or fresh mint for added color and flavor.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mini cheesecake, pineapple upside-down, individual cheesecakes, dessert, tropical cheesecake, caramel drizzle
