Mini Pineapple Upside-Down Cheesecakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
