Mini Pineapple Upside Down Cheesecakes
Delightful individual-sized cheesecakes featuring the sweetness of pineapple and a creamy texture, perfect for gatherings or a simple treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup crushed pineapple, drained
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup whipped cream
- 12 mini graham cracker crusts
- Caramel sauce
Instructions
- Preheat the oven to 350°F (175°C).
- Beat together the cream cheese, sugar, and vanilla until smooth.
- Fold in the whipped cream to keep it light and fluffy.
- Place a layer of crushed pineapple in the bottom of each mini crust.
- Spoon the cream cheese mixture on top of the pineapple layer.
- Bake for 15-20 minutes until the cheesecakes are set.
- Let them cool, then drizzle with caramel sauce before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. They can also be frozen but are best enjoyed fresh.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg