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Mini Pineapple Upside-Down Cheesecakes Recipe

Mini Pineapple Upside-Down Cheesecakes

These tropical mini cheesecakes combine the rich creaminess of cheesecake with the sweet and tangy flavors of pineapple and caramel.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 5 hours 45 minutes
Servings: 12 cheesecakes
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
Cheesecake Filling
  • 16 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
Topping
  • 20 oz pineapple chunks drained
  • 1/4 cup caramel sauce

Equipment

  • Muffin Tin
  • Mixing Bowl

Method
 

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Mix together the graham cracker crumbs and melted butter. Divide among muffin cups and press down firmly.
  3. Beat the softened cream cheese and granulated sugar until smooth. Add eggs one at a time, then stir in vanilla extract.
  4. Spoon the cheesecake mixture into muffin cups and top with pineapple chunks.
  5. Bake for 20-25 minutes until edges are set. Cool completely in the pan.
  6. Refrigerate for at least 4 hours. Drizzle with caramel sauce before serving.

Notes

Ensure the cream cheese is at room temperature before mixing to avoid lumps. For extra garnish, add a maraschino cherry or mint leaves on top before serving.