Mini Pineapple Upside-Down Cheesecakes
Creamy mini pineapple upside-down cheesecakes with a caramel drizzle and tropical pineapple flavor. Easy, bite-sized, and perfect for any season.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
For the Cheesecake Filling
- 2 8 oz packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Topping
- 1 can 20 oz pineapple chunks, well-drained and patted dry
- 1/4 cup caramel sauce store-bought or homemade
Instructions
Step 1: Prepare the Oven and Muffin Tin
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners for easy cleanup and serving.
Step 2: Make the Crust
- In a medium mixing bowl, stir together the graham cracker crumbs and melted butter until the crumbs are evenly moistened.
- Divide the crust mixture evenly among the muffin cups and press it down firmly with the back of a spoon or a small glass to form a compact base.
Step 3: Prepare the Cheesecake Filling
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy, ensuring there are no lumps.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract for extra flavor.
Step 4: Assemble the Cheesecakes
- Spoon the cheesecake batter evenly into each muffin cup, filling them about three-quarters full.
- Place a few pineapple chunks on top of each cheesecake, gently pressing them into the batter.
Step 5: Bake
- Bake for 20–25 minutes, or until the edges are set and the centers are slightly jiggly.
- Remove from the oven and allow to cool completely in the muffin tin.
Step 6: Chill and Serve
- Transfer the cheesecakes to the refrigerator and chill for at least 4 hours, or overnight, to set fully.
- Before serving, drizzle each mini cheesecake with caramel sauce for a beautiful and flavorful finish.
- Optionally, garnish with a maraschino cherry or a sprig of mint for an extra pop of color.