Mini Pineapple Upside-Down Cheesecakes blend the creamy richness of classic cheesecake with the sunny, tropical flavor of pineapple. Each bite-sized dessert starts with a buttery graham cracker crust, topped with a smooth vanilla cheesecake filling and finished with a juicy pineapple chunk. A final drizzle of caramel sauce adds a decadent touch to these irresistible mini treats.
Ingredients
- 1 can (20 oz) pineapple chunks, drained
- 1/4 cup caramel sauce
- 1/2 cup granulated sugar
- 1/4 cup melted butter
- 1 1/2 cups graham cracker crumbs
- 2 large eggs
- 2 (8 oz) packages cream cheese, softened
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
Step 2: In a mixing bowl, combine graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand. Press a heaping tablespoon into the bottom of each muffin cup to form a firm crust.
Step 3: In a separate bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
Step 4: Spoon the cheesecake filling evenly over the crusts, filling each cup about 3/4 full. Place a pineapple chunk on top of each.
Step 5: Bake for 20–25 minutes, or until centers are just set. Remove from oven and cool completely in the tin.
Step 6: Chill in the refrigerator for at least 2 hours. Just before serving, drizzle with caramel sauce.
Serving and Storage Tips
- Chill before serving to ensure a firm, creamy texture.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Helpful Notes
- For a tropical twist, sprinkle toasted coconut on top.
- Make sure cream cheese is fully softened for a smooth filling.
Chef Tip
Use a small offset spatula to smooth out the tops before baking for a professional presentation.
Why You’ll Love Them
These mini cheesecakes are the perfect combination of creamy, fruity, and caramel-sweet. Easy to make and ideal for entertaining, they bring a fun and elegant spin on the classic pineapple upside-down cake.
FAQs
Can I use fresh pineapple? Yes! Just cut into small chunks and pat dry before adding.
How do I avoid cracks in the cheesecake? Use room temperature ingredients and avoid overbaking.
Can I make these ahead of time? Absolutely. Prepare up to 2 days in advance and refrigerate.
Can I try a different crust? Sure! Vanilla wafers or digestive biscuits also work great.
Mini Pineapple Upside-Down Cheesecakes | recipesbyclare.com
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 mini cheesecakes
Difficulty: Easy
Cuisine: American
Category: Sweet Treats
Dietary: Vegetarian