Mini Pineapple Upside-Down Cheesecakes Recipe
These Mini Pineapple Upside-Down Cheesecakes are a delightful twist on the classic dessert. Creamy cheesecake with a tropical pineapple topping, these mini treats are perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes (plus chilling)
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Units
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For the Pineapple Topping:
- 1/4 cup unsalted butter, melted
- 1/3 cup brown sugar, packed
- 6 canned pineapple rings, cut into small pieces
- 6 maraschino cherries, halved
For the Crust:
- 3/4 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 2 tablespoons melted butter
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons sour cream
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and line a 12-cup muffin pan with paper liners.
- Prepare the Pineapple Topping: Place melted butter, brown sugar, pineapple pieces, and cherry halves in each liner.
- Make the Crust: Mix graham cracker crumbs, granulated sugar, and melted butter. Press over the pineapple layer in each cup.
- Prepare the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add egg, vanilla, and sour cream. Spoon batter over crust.
- Bake: Bake for 18–20 minutes until set. Cool and refrigerate for 2 hours.
- Serve: Invert each cheesecake onto a plate to reveal the pineapple topping.
Notes
- For a tropical twist, add coconut extract to the cheesecake batter.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 16g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
