Description
Mini Pineapple Upside-Down Cheesecakes are a tropical delight, featuring creamy cheesecake topped with caramelized pineapple in charming individual servings. Perfect for gatherings or sweet cravings!
Ingredients
- Graham cracker crumbs
- Unsalted butter
- Fresh pineapple
- Brown sugar
- Cream cheese
- Granulated sugar
- Eggs
- Vanilla extract
- Whipped cream (optional)
Instructions
- Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter; press mixture into cupcake liners in a muffin tin.
- Melt butter in a skillet over medium heat; add diced pineapple and brown sugar. Cook until caramelized, about 5–7 minutes.
- In a mixing bowl, blend cream cheese and granulated sugar until smooth. Beat in eggs one at a time, then add vanilla extract.
- Spoon cheesecake filling into each crust and top with the caramelized pineapple mixture.
- Bake for 20–25 minutes until set but slightly jiggly in the center. Allow to cool completely before refrigerating for at least two hours.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cheesecake (70g)
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Substitute fresh pineapple with other fruits like peaches or cherries for unique flavors. For an extra tropical twist, add coconut extract to the cheesecake filling.