Mini Pineapple Upside-Down Cheesecakes
Delightful mini cheesecakes with a twist of pineapple and brown sugar, perfect for any gathering.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup crushed pineapple, drained
- 1/4 cup brown sugar
- 1/4 cup butter, melted
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup crushed graham crackers
- 1/4 cup granulated sugar
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- Mix crushed pineapple, brown sugar, and melted butter; set aside.
- Beat cream cheese, sugar, and vanilla until smooth. Add the egg and mix until combined.
- Combine crushed graham crackers with granulated sugar and melted butter in a separate bowl.
- Press the graham cracker mixture into the bottom of mini cheesecake cups.
- Spoon pineapple mixture over the crust, then pour cream cheese mixture on top.
- Bake for about 20-25 minutes until set and lightly golden.
- Let cool before serving.
Notes
Drain the crushed pineapple well to avoid excess moisture. Use room temperature cream cheese for easier mixing.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg