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

Scale

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