Mini Pineapple Upside Down Cheesecakes
Delightful mini cheesecakes with a tropical twist, combining rich cheesecake and sweet pineapple for a perfect summer treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 160 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup whipped cream
- 1/2 cup graham cracker crumbs
- 3 tablespoons melted butter
- Cherry toppings (optional)
Instructions
- Preheat the oven to 350°F (175°C) to prepare for baking.
- Combine the graham cracker crumbs and melted butter in a mixing bowl until well blended. Press the mixture into the bottom of mini cheesecake pans.
- Beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Fold in the drained crushed pineapple and whipped cream into the cream cheese mixture gently.
- Pour the cream cheese filling over the prepared crusts in each mini pan, filling nearly to the top.
- Bake in your preheated oven for 20-25 minutes, until set but slightly jiggly in the center.
- Cool the cheesecakes in the pans for about 30 minutes, then refrigerate for at least 2 hours.
- Top each mini cheesecake with caramelized pineapple and a cherry if desired before serving.
Notes
For an even fresher taste, use fresh diced pineapple instead of canned. Can substitute graham crackers with crushed cookies.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 11g
- Sodium: 135mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 20mg