Mini Pineapple Upside-Down Cheesecakes
Delightful mini cheesecakes with a tropical twist, featuring a creamy layer and a caramelized pineapple topping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup crushed pineapple, drained
- 1/4 cup brown sugar
- 1/4 cup maraschino cherries, halved
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of mini cheesecake pans.
- In a large mixing bowl, beat cream cheese, sugar, and vanilla until smooth.
- Add eggs, one at a time, mixing well after each addition.
- Fold in crushed pineapple gently.
- Pour the cream cheese mixture evenly over the crusts.
- Top each with brown sugar and a half cherry.
- Bake for 20-25 minutes until set. Let cool and refrigerate before serving.
Notes
Ensure your cream cheese is softened for easier mixing. These are best enjoyed chilled.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 210
- Sugar: 16g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg