Mini Pineapple Upside-Down Cheesecakes
Individual-sized mini cheesecakes with a tropical pineapple twist, perfect for parties or a sweet night in.
- 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
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1/4 cup crushed pineapple, drained
- 1/2 cup graham cracker crumbs
- 1/4 cup butter, melted
- 1/4 cup brown sugar
- Sliced pineapple rings
- Maraschino cherries
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin.
- Mix graham cracker crumbs and melted butter in a bowl. Press this mixture into the bottoms of the muffin tin cups to form the crust.
- Beat together cream cheese, sugar, and vanilla until smooth in another bowl. Add in the egg and mix until combined. Fold in crushed pineapple.
- Pour the cheesecake filling over the crusts in the muffin tin.
- Melt brown sugar with a little butter in a small saucepan and stir in pineapple rings until caramelized.
- Top each cheesecake with a caramelized pineapple slice and a maraschino cherry.
- Bake for 20-25 minutes until set.
- Let cool, then refrigerate for at least 2 hours before serving.
Notes
These mini cheesecakes are best served cold and can be garnished with whipped cream or extra maraschino cherries.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg