Mini Pineapple Upside Down Cheesecakes
Delightful mini cheesecakes featuring buttery caramelized pineapple on top of a creamy cheesecake filling, all nestled in a crispy graham cracker crust.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 145 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Ingredients
Scale
- 1 cup crushed pineapple
- 3 tablespoons brown sugar
- 1/4 cup unsalted butter
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 1 package mini graham cracker crusts
Instructions
- Preheat the oven to 350°F (175°C).
- Sauté the butter and brown sugar over medium heat, then add the crushed pineapple and cook for 5–7 minutes.
- Beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in the whipped cream to create a light texture.
- Spoon the pineapple mixture into each mini graham cracker crust and top with the cream cheese mixture.
- Refrigerate the cheesecakes for at least 2 hours before serving.
- Serve chilled, optionally topped with more whipped cream.
Notes
For variations, try coconut extract or crushed macadamia nuts. Leftovers can be stored in an airtight container for 3-4 days or frozen for up to a month.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg