These Mini Pineapple Upside-Down Cheesecakes combine creamy, vanilla-infused cheesecake with sweet pineapple chunks, all on a buttery graham cracker crust. Baked to perfection and drizzled with caramel sauce, they offer a delightful twist on a classic dessert, perfect for any occasion.
Mini Pineapple Upside-Down Cheesecakes
12 Mini
servings20
minutes25
minutes45
minutesMini Pineapple Upside-Down Cheesecakes: Creamy cheesecakes with pineapple chunks and a graham cracker crust, topped with caramel sauce.
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
Directions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix graham cracker crumbs and melted butter; press into the bottom of each muffin cup.
- Beat cream cheese and sugar until smooth; add eggs one at a time, then stir in vanilla extract.
- Fill muffin cups 3/4 full with the cream cheese mixture, topping each with pineapple chunks.
- Bake for 20-25 minutes, until set. Cool completely in the muffin tin.
- Drizzle with caramel sauce before serving.
Notes
1 – Ensure the cream cheese is softened to room temperature for a smooth filling.
2 – You can substitute the pineapple chunks with fresh fruit or other canned fruit if desired.