Mini Pineapple Upside-Down Cheesecakes (Print-Friendly Format)
Tropical mini cheesecakes with caramelized pineapple and buttery graham crust.
# Required Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup melted butter
→ Cheesecake Filling
03 -
2 (8 oz) packages cream cheese, softened
04 -
1/2 cup granulated sugar
05 -
2 large eggs
06 -
1 tsp vanilla extract
→ Topping
07 -
1 can (20 oz) pineapple chunks, drained
08 -
1/4 cup caramel sauce
# How to Make It:
01 -
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.
02 -
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.
03 -
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
04 -
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.
05 -
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. Remove from the oven and allow to cool completely in the pan.
06 -
Refrigerate the cheesecakes for at least 4 hours or overnight to set. Just before serving, drizzle each one with caramel sauce. Optionally, garnish with a maraschino cherry or mint leaves.
# Additional Information:
01 -
Using room temperature cream cheese and eggs ensures a smooth batter free of lumps.
02 -
Thoroughly drain the pineapple chunks to prevent soggy cheesecakes.
03 -
Press the crust firmly into the muffin liners for a sturdy base.
04 -
Avoid over-mixing the batter to prevent cracks in the cheesecakes.
05 -
For crack-free cheesecakes, use a water bath by placing a pan of hot water on the lower oven rack.