Description
These mini pineapple upside-down cheesecakes are the perfect bite-sized tropical indulgence! Creamy, tangy, and with a caramelized pineapple twist – heaven in every bite.
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Topping:
- 1 can (20 oz) pineapple chunks, drained
- 1/4 cup caramel sauce
Instructions
1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, mix together the graham cracker crumbs and melted butter until the crumbs are evenly coated and resemble wet sand. Divide the mixture evenly among the lined muffin cups, pressing it down firmly.
3. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Spoon the cheesecake mixture evenly into the prepared muffin cups, filling each about three-quarters full. Add a few pineapple chunks on top of each cheesecake, gently pressing them into the filling.
5. Bake the mini cheesecakes in the preheated oven for 20-25 minutes, or until the edges are set and the centers still have a slight jiggle. Let cool completely in the pan.
6. Refrigerate the cheesecakes for at least 4 hours or overnight to set. Just before serving, drizzle each one with caramel sauce. Optionally, garnish with a maraschino cherry or mint leaves.
Notes
1. Use room-temperature cream cheese and eggs to ensure a smooth batter.
2. Drain and pat the pineapple chunks dry to avoid excess moisture.
3. Firmly press the crust into the liners for a stable base.
4. Avoid over-mixing the batter to prevent cracking.
5. For extra-smooth cheesecakes, place a pan of hot water on the lower oven rack during baking.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250