Mini Pineapple Upside-Down Cheesecakes
Delightful bite-sized cheesecakes with a tropical twist of pineapple and traditional upside-down cake style.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 can pineapple slices, drained
- Maraschino cherries
Instructions
- Preheat the oven to 325°F (160°C). Grease a muffin tin.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture into the bottom of each muffin cup to form a crust.
- Beat the softened cream cheese, 1/2 cup sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition.
- Pour the cheesecake filling over the crust in each cup, filling them about 2/3 full.
- Cut the pineapple slices into smaller pieces and place them on top of the cheesecake batter. Add a cherry to the center of each one.
- Bake for 18-20 minutes or until set.
- Let the cheesecakes cool completely, then chill them in the refrigerator before serving.
Notes
Serve chilled, optionally with whipped cream on top. Store in an airtight container for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg