Mini Pineapple Upside-Down Cheesecakes Recipe
Mini Pineapple Upside-Down Cheesecakes combine the tropical sweetness of caramelized pineapple with the creamy richness of cheesecake in perfect bite-sized portions. Featuring a buttery graham cracker crust, smooth and tangy cream cheese filling, and topped with juicy pineapple chunks drizzled with luscious caramel sauce, these mini desserts are ideal for parties or an elegant treat. The visual appeal and flavor balance make them both nostalgic and uniquely indulgent.
- Prep Time: 20 Minutes
- Cook Time: 25 Minutes
- Total Time: 45 Minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 and patted dry
- 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 to prevent sticking and ease cleanup.
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand. Press evenly and firmly into the bottom of each muffin liner to form a sturdy crumb base.
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy, ensuring no lumps. Add eggs one at a time, mixing well after each. Stir in vanilla extract for added aroma and flavor.
- Assemble the Cheesecakes: Spoon the cheesecake mixture evenly into muffin cups, about three-quarters full. Carefully place a few pineapple chunks atop each filling, pressing gently so they adhere during baking.
- Bake: Bake the cheesecakes for 20-25 minutes until the edges are set but centers still jiggle slightly. This ensures a creamy texture once cooled.
- Cool and Chill: Remove from oven and let cool completely in the pan. Refrigerate for at least 4 hours or overnight to fully set the cheesecakes.
- Serve: Just before serving, drizzle each mini cheesecake with caramel sauce and optionally garnish with a maraschino cherry or a mint leaf for a colorful finish.
Notes
- Use room temperature cream cheese and eggs to ensure a smooth, lump-free filling.
- Thoroughly drain and pat dry pineapple chunks to avoid soggy cheesecakes.
- Press crust firmly into muffin cups for a sturdy base that holds filling well.
- Avoid over-mixing the batter to prevent cracks and dense texture in cheesecakes.
- For extra smooth results, bake with a water bath by placing a pan of hot water on the oven’s lower rack.
Keywords: mini cheesecake, pineapple upside-down cake, caramel drizzle, graham cracker crust, tropical dessert, bite-sized cheesecake, party dessert
