Mini Pineapple Upside-Down Cheesecakes Recipe

Introduction

These Mini Pineapple Upside-Down Cheesecakes are a delightful blend of creamy cheesecake, tropical pineapple, and a crunchy graham cracker crust. Perfectly portioned for individual servings, they make a charming dessert for any occasion.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 2 (8 oz) packages cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 can (20 oz) pineapple chunks, drained
• 1/4 cup caramel sauce

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Step 2: In a medium bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Divide evenly among muffin cups and press firmly to form the crust.
3. Step 3: In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, beating well after each, then stir in vanilla extract.
4. Step 4: Spoon the cheesecake filling into the muffin cups, filling about three-quarters full. Top each with a few pineapple chunks, gently pressing them into the filling.
5. Step 5: Bake for 20-25 minutes until edges are set and centers have a slight jiggle. Remove from oven and let cool completely in the pan.
6. Step 6: Refrigerate for at least 4 hours or overnight. Before serving, drizzle with caramel sauce and optionally garnish with a maraschino cherry or mint leaves.

Tips & Variations

• Use full-fat cream cheese at room temperature to ensure a smooth, creamy filling without lumps.
• For extra flavor, add a teaspoon of rum or pineapple juice to the cheesecake batter.
• Try substituting crushed vanilla wafers for the graham cracker crumbs for a different crust flavor.
• If you prefer a less sweet dessert, reduce the sugar in the filling by a couple of tablespoons.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 1 month; thaw in the refrigerator overnight before serving. Reheat at room temperature for about 15 minutes before drizzling with caramel sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes without paper liners?

Yes, but be sure to grease the muffin tin well to prevent sticking. Paper liners make removal easier and cleanup simpler.

What’s the best way to drain the pineapple chunks?

Place the pineapple chunks in a fine mesh strainer and press gently with a spoon or paper towel to remove excess moisture. This helps prevent a soggy crust and watery filling.

Mini Pineapple Upside-Down Cheesecakes Recipe

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★★★★★

5 from 94 reviews

These Mini Pineapple Upside-Down Cheesecakes are a delightful fusion of tropical pineapple sweetness and creamy cheesecake richness on a crunchy graham cracker crust. Perfectly portioned as individual servings, they feature a buttery graham cracker base topped with a smooth, velvety cream cheese filling and crowned with juicy pineapple chunks. Finished with a drizzle of luscious caramel sauce, these cheesecakes are an irresistible dessert for any occasion.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 4 hours 45 minutes
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter

Cheesecake Filling:

• 2 (8 oz) packages cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

Topping:

• 1 can (20 oz) pineapple chunks, drained
• 1/4 cup caramel sauce

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. The liners ensure the cheesecakes don’t stick and make cleanup a breeze.
2. Prepare the Crust: In a medium bowl, mix together the graham cracker crumbs and melted butter until the crumbs are evenly coated and resemble wet sand. Divide the mixture evenly among the lined muffin cups, pressing it down firmly with the back of a spoon or the bottom of a small glass. This creates the sturdy base that will hold your cheesecake together. A firm crust ensures that each bite starts with a crunchy contrast to the creamy filling.
3. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. It’s important that the cream cheese is at room temperature to avoid lumps. Once the mixture is smooth, add the eggs one at a time, beating well after each addition. Finally, stir in the vanilla extract to add a fragrant depth of flavor.
4. Assemble the Cheesecakes: Spoon the cheesecake mixture evenly into the prepared muffin cups, filling each about three-quarters full. Add a few pineapple chunks on top of each cheesecake, gently pressing them into the filling.
5. Bake: Bake the mini cheesecakes in the preheated oven for 20-25 minutes, or until the edges are set and the centers still have a slight jiggle. They’ll continue to firm up as they cool. Once baked, remove the muffin tin from the oven and allow the cheesecakes to cool completely in the pan.
6. Chill and Serve: After cooling, refrigerate the cheesecakes for at least 4 hours or overnight to set. Just before serving, drizzle each one with caramel sauce for that final touch of sweetness. You can also add a maraschino cherry or mint leaves for a decorative pop of color.

Notes

• Ensure cream cheese is fully softened to room temperature before mixing to avoid lumps in the filling.
• Drain pineapple chunks thoroughly and pat dry if necessary to prevent excess moisture in the cheesecakes.
• Use paper liners in the muffin tins to make removing cheesecakes easier and cleanup faster.
• Chill cheesecakes for at least 4 hours or overnight for best texture and flavor.
• Optional garnishes like maraschino cherries or fresh mint leaves add a decorative touch.

Keywords: mini pineapple upside-down cheesecakes, individual cheesecakes, pineapple cheesecake bites, caramel cheesecake, graham cracker crust cheesecake