Description
These Mini Pineapple Upside-Down Cheesecakes are a delightful twist on the classic dessert! With a buttery graham cracker crust, a creamy cheesecake filling, and a sweet, caramelized pineapple topping, these mini cheesecakes are the perfect single-serving indulgence. They’re easy to make and full of tropical flavor!
Ingredients
Units
Scale
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 1/4 cup unsalted butter, melted
For the cheesecake filling:
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the topping:
- 1 can (8 ounces) pineapple rings, drained and cut into small pieces
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven to 325°F (163°C). Grease and line a 12-cup muffin tin with paper liners.
- In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well-coated. Press the mixture firmly into the bottom of each muffin cup to form the crust. Bake for 5 minutes and then remove from the oven to cool.
- For the cheesecake filling, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until fully combined.
- Spoon the cheesecake filling evenly over the cooled crusts, filling each cup nearly to the top.
- For the topping, melt the butter in a small saucepan over medium heat. Stir in the brown sugar and pineapple pieces. Cook for about 2–3 minutes until the sugar dissolves and the pineapple softens.
- Spoon the pineapple mixture evenly over the cheesecake batter in each muffin cup.
- Bake for 20–25 minutes, or until the cheesecake filling is set and the edges are lightly golden.
- Let the cheesecakes cool in the pan for 10 minutes, then transfer to the fridge and chill for at least 2 hours before serving.
- Once chilled, remove from the muffin tin and enjoy!
Notes
- These cheesecakes can be made ahead of time and stored in the fridge for up to 3 days.
- Top with whipped cream or a maraschino cherry for an extra touch of flair.
- If you prefer a more caramelized topping, you can broil the pineapple topping for 1-2 minutes after baking.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 290
- Sugar: 23g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg