Mini Pineapple Upside Down Cheesecakes
Delightful mini cheesecakes with a tropical twist, featuring a creamy filling and caramelized pineapple topping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup crushed pineapple, drained
- 1/4 cup brown sugar
- 1/4 cup butter, melted
- 1 package cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar for crust
- 1/2 cup butter, melted for crust
Instructions
- Preheat your oven to 350°F (175°C).
- Sauté the crushed pineapple and brown sugar in a small saucepan over medium heat until warmed through.
- Prepare the cheesecake base: in a mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth.
- Fold the whipped topping gently into the cream cheese mixture.
- Make the crust by combining graham cracker crumbs, sugar, and melted butter in another bowl.
- Form the crust by pressing the mixture into the bottoms of cupcake liners in a muffin tin.
- Add the cheesecake filling over the crusts, filling each liner about two-thirds full.
- Layer the warm pineapple mixture evenly on top of the filling.
- Bake in the preheated oven for 15-20 minutes until edges are set and centers jiggle slightly.
- Cool completely before refrigerating for at least two hours.
Notes
Serve chilled with a dollop of whipped cream and a slice of fresh pineapple.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 15g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg