Description
Mini Pineapple Upside-Down Cheesecakes are a delightful fusion of creamy cheesecake and sweet, caramelized pineapple. These bite-sized treats capture the essence of summer in every mouthful, making them perfect for gatherings or a well-deserved indulgence. With a buttery graham cracker crust and a luscious topping of sautéed pineapple, these mini desserts will impress your guests and satisfy your sweet cravings.
Ingredients
Scale
- 1 cup crushed pineapple (drained)
- 1/4 cup brown sugar
- 2 tbsp unsalted butter (melted)
- 1 cup graham cracker crumbs
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs (room temperature)
- 1/4 cup heavy cream
- Pineapple chunks for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin tin or line with cupcake liners.
- Mix graham cracker crumbs, melted butter, and brown sugar. Press into the bottom of each muffin cup.
- Sauté drained crushed pineapple and remaining brown sugar in a pan until bubbly. Set aside.
- In a bowl, beat cream cheese and granulated sugar until smooth. Add heavy cream, eggs, and vanilla; mix until combined.
- Fold in some sautéed pineapple, then spoon filling onto crusts. Top with remaining pineapple chunks.
- Bake for 20-25 minutes until set but slightly jiggly in the center.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg