Mini Pineapple Upside-Down Cheesecakes

Mini Pineapple Upside-Down Cheesecakes combine the creamy texture of classic cheesecake with the bright, tropical flavor of pineapple. Starting with a graham cracker crust that is pressed firmly into the bottom of each muffin cup, these mini desserts provide a crunchy, buttery base. The cheesecake filling, made with softened cream cheese, granulated sugar, eggs, and a touch of vanilla, is spooned over the crust and topped with a pineapple chunk. Once baked, the cheesecakes are drizzled with rich caramel sauce, adding a decadent touch to every bite.

INGREDIENTS

• Pineapple Chunks: 1 can (20 oz), drained
• Caramel Sauce: 1/4 cup
• Granulated Sugar: 1/2 cup
• Melted Butter: 1/4 cup
• Graham Cracker Crumbs: 1 1/2 cups
• Eggs: 2 large
• Cream Cheese: 2 (8 oz) packages, softened
• Vanilla Extract: 1 tsp

INSTRUCTIONS

Step 1:

Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.

Step 2:

Mix graham cracker crumbs and melted butter in a bowl. Press into the bottom of each muffin cup to form a crust.

Step 3:

In a separate bowl, beat softened cream cheese and granulated sugar until creamy. Add eggs one at a time, mixing well. Stir in vanilla extract.

Step 4:

Divide the cream cheese mixture evenly among the muffin cups, filling each about 3/4 full. Top each with a pineapple chunk.

Step 5:

Bake for 20-25 minutes, or until the cheesecakes are set. Let cool completely in the muffin tin.

Step 6:

Drizzle caramel sauce over each cheesecake before serving.

Serving and Storage Tips

• Refrigerate cheesecakes for at least 2 hours before serving for best texture.
• Store in an airtight container in the refrigerator for up to 5 days.

Helpful Notes

• For extra flavor, sprinkle toasted coconut on top of the caramel drizzle.
• Ensure cream cheese is fully softened to avoid lumps in the filling.

Tips from Well-Known Chefs

• Chef Tip: Use a small offset spatula to smooth the tops of the cheesecakes for a professional finish.

A Decadent Tropical Treat

Combining creamy cheesecake, sweet pineapple, and rich caramel, these mini desserts are a tropical delight perfect for entertaining or special occasions.

Why Mini Cheesecakes Shine

Portion-controlled, deliciously creamy, and easy to make, mini cheesecakes bring a touch of elegance to any dessert table while satisfying every sweet tooth.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well. Cut it into small chunks and pat dry before using.

How do I prevent cracks in the cheesecakes?

Ensure ingredients are at room temperature and avoid overbaking. Let them cool gradually.

Can I make these cheesecakes ahead of time?

Yes, they can be prepared up to 2 days in advance and stored in the refrigerator.

Is it possible to use a different crust?

Yes, try crushed digestive biscuits or vanilla wafers for a unique twist.

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Conclusion

Mini Pineapple Upside-Down Cheesecakes offer a delightful mix of creamy cheesecake filling, a crunchy graham cracker crust, and a sweet pineapple and caramel topping. These individual-sized treats bring a fresh and tropical twist to classic cheesecake, making them perfect for entertaining or special occasions. The cheesecakes are prepared by pressing a graham cracker crust into a muffin tin, filling each cup with a smooth cream cheese mixture, and topping with a pineapple chunk. Baked until just set and then finished with a drizzle of caramel sauce, they deliver a rich and decadent flavor in every bite. Whether for parties, holidays, or a quick dessert fix, these mini cheesecakes are sure to impress and satisfy.