Mini Pineapple Upside-Down Cheesecakes Recipe
These Mini Pineapple Upside-Down Cheesecakes are a delightful twist on the classic dessert, combining the creamy richness of cheesecake with the tropical sweetness of pineapple.
- Author: reem
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 45 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Graham Cracker Crust:
- 180 g graham cracker crumbs
- 60 ml unsalted butter, melted
Cheesecake Filling:
- 450 g full-fat cream cheese, softened
- 100 g granulated sugar
- 2 large eggs
- 5 ml vanilla extract
Topping:
- 560 g canned pineapple chunks, thoroughly drained
- 60 ml caramel sauce
- Prepare Baking Tin: Preheat oven to 175°C and line a 12-cup muffin tin with paper liners.
- Form the Crust: Combine graham cracker crumbs with melted butter in a medium bowl, mixing until the texture resembles wet sand. Evenly distribute mixture among muffin cups and press down firmly to form a compact base.
- Mix Cheesecake Batter: Beat softened cream cheese and granulated sugar together in a large bowl until smooth and creamy. Add eggs one at a time, mixing well after each addition, then blend in vanilla extract.
- Assemble Mini Cheesecakes: Divide cheesecake mixture evenly among prepared muffin cups, filling each about three-quarters full. Top each portion with several well-drained pineapple chunks, pressing them gently into the batter.
- Bake: Bake on the centre rack for 20–25 minutes, until edges are set and centres retain a slight jiggle. Remove from oven and cool cheesecakes completely in the pan.
- Chill and Finish: Refrigerate cooled cheesecakes for a minimum of 4 hours or overnight. Before serving, drizzle with caramel sauce. Optionally, garnish with maraschino cherry or fresh mint leaves.
Notes
- You can use fresh pineapple instead of canned for a different flavor profile.
- Ensure the cream cheese is fully softened for a smooth batter.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Keywords: Mini Pineapple Upside-Down Cheesecakes, Cheesecake Recipe, Individual Desserts